Perfect. Set the pan over a medium-low heat and cook the shallot for 2-3 minutes, until softened. REDCURRANT WINE SAUCE 1 + 1/2 cups of red wine, 1 cup of Stock or Stock cube/s, 5-8 tbs Redcurrant Jelly, 3 tbs sugar, 1 large yellow onion or 2 small yellow onions, Duck drippings fat removed, salt and pepper to taste Bring the pot to a boil with the stock, jelly, wine and sugar, and then add the drippings from Duck. When the Leave the wine to reduce by about half, which will take about 5 minutes. Fresh red currant sauce is great to pair with meats (like pork and venison), poultry (like duck and chicken, and fish (like swordfish and salmon) and it’s also easy to make! It's made using a handful ingredients and ready in as little as 10 minutes! In a cup, stir 1/4 cup red-currant jelly and 1 teaspoon of water until smooth. Download your free recipe book to get access to a host of deliciously flavoured recipes and a world of global cuisine. Slice your duck breasts on an angle and serve with potatoes wedges cooked in duck fat and your piquant redcurrant sauce. Peach & redcurrant sour cream ring. Turn the duck breasts over and lightly brown the other side for a couple of minutes, or until they feel slightly springy when pressed. Place the duck breast on a cutting board and put the roasting tin on the hob, mix 300ml boiling water with the gravy and deglaze the roasting tin with the gravy mix, add 50ml of If there is a classic way to eat venison, Cumberland sauce is it. Discard the excess … We didn't think the apple cider vinegar was too strong. So, when you see baskets of red currants at the farm stand or farmers’ market, pick them up and make sauce. By TogAdmin Published: April 4, 2013. Bring the wine and jelly to a gentle simmer, stirring to dissolve the jelly, then continue to simmer for 5 mins. A mixture of tbsp of honey, oz. Pour the port into a sauce pan, heat until the liquid is reduced by half (this will take 10 - 15 minutes). Reduce to simmer for a couple of minutes, then serve. Place the red wine, redcurrant jelly and balsamic vinegar into a small saucepan and reduce until it starts to get sticky and dark. Pour in the vinegar and bubble down until reduced by half. Easy . Treat it like a base and freeze it in small containers for later use. If you have roasted your duck in an oven pan, use half a cup of boiling water to deglaze the pan. Duck Breasts with Redcurrant Sauce Recipe. Preheat your oven to 200oC, 180oC fan or Gas Mark 6. By TogAdmin Published: April 4, 2013. Click here for more on sauces, stocks, broths, etc. Place in a roasting tin with the duck fat or the vegetable oil and the rosemary and cook until crispy (around 30 minutes) in the oven. You may need to add 2 or 3 tablespoons of water. Cook for 90 minutes in the middle of the oven at 180c The duck fat will drip out of the legs, but we’ll collect this in the tray for use in the sauce. Finely slice and fry two shallots in butter or duck fat until transparent then add about 125ml of red wine. Seal in a red-hot pan and finish in the oven. 6 ratings 4.9 out of 5 star rating. Yield: 1 meal (4 Servings) Cook: 30 mins As duck is such a rich meat, it needs something sharp to cut through the fat. 2 duck breasts* Port wine sauce (recipe below) *Schneider recommends boneless Moulard or Muscovy duck breast halves (3/4 to 1 pound each) or 4 boneless Pekin duck breast halves (about 6 ounces each). Recipe I came up with to serve with a chicken dish but I think it would be also suited to other poulty and game meats. Place the duck breasts back in the pan and simmer for ten minutes. Add the wine, stock, thyme and juniper berries to the pan and simmer for 5 minutes over a high heat, until reduced and syrupy. Add 2–3 tablespoons of the duck fat to a frying pan and place on a medium heat. When the duck is cooked rest the meat in a warm place for 10 mins before serving. Read More . Feel free to add ingredients to make it more savory, such as shallot, fresh basil, and garlic. This easy cake is perfect for afternoon tea with friends ... A versatile redcurrant and raspberry sauce to serve on desserts, with cake or spooned onto ice cream 10 mins Redcurrants are perfect for this and make a lovely piquant sauce. honey, brown sugar, port wine, fresh ginger, vanilla paste, fresh cranberries and 2 more. For the sauce, pour off excess fat from the frying pan and place over a high heat. This delicious, rich and tangy redcurrant sauce is extremely versatile and can be used in savoury as well as sweet recipes. We like to cheat a little by using pre-made gravy mix. Duck Breasts with Redcurrant Sauce Recipe. Slice across the grain at an angle and serve with red currant sauce. One serving contains 491 calories, 49g of protein, and 15g of fat. Ingredients. How to make the redcurrant and red wine sauce Finely slice and fry two shallots in butter or duck fat until transparent then add about 125ml of red wine. For the sauce: Combine above ingredients in a small saucepan and cook over low heat. 4. Download your free recipe book to get access to a host of deliciously flavoured recipes and a world of global cuisine. It's worth keeping a bottle of good port in your kitchen cupboard, as it's used in so many ways. Marinade ¼ cup dark rum ¼ cup soy sauce ¼ cup canola oil 1 teaspoon grated fresh ginger 1 tablespoon brown sugar. Pan Fried Duck Breast with Redcurrant Jelly Sauce (from Rachel Allen's Easy Meals) (Serves 4) 4 duck breast, (with the skin and fat left on) 2 shallots or 1 red onions, finely chopped 6 tbsp redcurrant jelly 2 tbsp red wine vinegar juice of 2 oranges Using a sharp knife, score the duck breasts with 3 long cuts, diagonally, at 2.5cm intervals through the skin, but not the meat. REDCURRANT WINE SAUCE 1 + 1/2 cups of red wine, 1 cup of Stock or Stock cube/s, 5-8 tbs Redcurrant Jelly, 3 tbs sugar, 1 large yellow onion or 2 small yellow onions, Duck drippings fat removed, salt and pepper to taste Bring the pot to a boil with the stock, jelly, wine and sugar, and then add the drippings from Duck. The isn't a quick sauce. Stir through a tablespoon of butter before serving (optional). Whisk in a knob of butter and then take off heat. This is a delicious and very easy sauce to make. Slice the courgettes and place in a frying pan with the olive oil, salt and pepper and fry until tender. Dine in tonight with our delicious, easy to cook, Bistro range. Place the duck breast on a cutting board and put the roasting tin on the hob, mix 300ml boiling water with the gravy and deglaze the roasting tin with the gravy mix, add 50ml of red wine and cook for 5 mins then whisk in a 10g of butter. It is usually available on the shelf where you find mint jelly and cranberry sauces. Add the redcurrant jelly and cornflour mixture into the pan and bring to the boil, stirring all the time. Using a pestle and mortar, grind the juniper berries, caraway seeds, allspice, one teaspoons of salt and a few grinds of pepper to a powder. Deglaze the pan with the balsamic vinegar and red wine. You can make the mash potato especially or even better use left overs. Pork and apple, lamb and mint, and of course duck and redcurrant. Especially suited for adding a sweet flavor to wild game, this Red Currant Sauce can also be served on a variety of domestic poultry and fowl such as chicken, turkey, duck and … a deep and rich redcurrant sauce perfect for any cut of duck. I didn't use a great amount of sugar so the sauce retains a bit of tartness from the currants which was what I was after rather than anything too sweet. 1tbsp redcurrant jelly. Duck Breast with Redcurrant and Port Sauce could be an excellent recipe to try. To make this you will need: 2 duck breasts, you can get them from almost any super market or your butchers Duck Breasts with Redcurrant Sauce . Cook until sauce thickens slightly and is smooth. 4 duck breasts (about 140g/ 5oz each) pinch ; Chinese five-spice powderFor the relish. I plan to try the sauce with chicken and possibly fish. At this point add 2 heaped tablespoons of redcurrant jelly for about 3 minutes until it melts. Instructions: Place duck breast in a plastic freezer bag. It probably doesn't matter, but I used Crosse & Blackwell red currant jelly. To make it even lower syns you could use syn free gravy- as long as you try the redcurrant and balsamic reduction at least once! Gressingham Foods, Debach, Woodbridge, Suffolk, IP13 6JW. Save the fat that renders out of … … She also recommends removing the fat, which I have to disagree with — I think the fat adds nice flavor and helps protect the meat during the cooking process. Score the skin of the duck breasts using a sharp knife: make diagonal cuts through the skin and fat … https://recipes.sainsburys.co.uk/.../roasted-duck-breast-with-a-red-wine-sauce This redcurrant jus is a deep and rich redcurrant sauce perfect for any cut of duck. All yours for 15 syns if you fancy it extravagant, or 7 if you want it suitable for a difference from your roast. As a savoury fruit gravy sauce alongside roast duck, turkey or chicken (tastes great with grilled meats too).You may want to add a small sprig of rosemary or thyme or orange zest into the sauce as it's cooking. Beautiful presentation. During this time a lot of fat will be released from the duck. Strip the currants off the stems, rinse, drain and cook 2 minutes in the pan the duck cooked in. It's also great with ham and all game -- and vanilla ice cream! For the sauce, gently cook the onions and garlic in a little of the duck fat. Yield: 1 meal (4 Servings) Cook: 30 mins As duck is such a rich meat, it needs something sharp to cut through the fat. Add in the stock or water, the blackberries, vinegar, star anise, … Cook until the outside starts to break up then drain, shaking the excess water and creating a sandy surface. Schneider’s … We used a 1.5 pound tenderloin and increased the ingredients accordingly. There will be less liquid then and reducing the sauce will take less time. 4 duck breasts (with the skin and fat left on) salt and freshly ground black pepper; for the redcurrant jelly sauce: 2 shallots or 1 red onion, peeled and finely chopped Prep 30 min Rest 3 hr + Cook 2hr Serves 6. The duck roasted so beautifully and the redcurrant sauce must of been worth every bit of angst about the price. Blow-dried roast duck with cherry gløgg sauce. About 10 minutes before duckling is done, brush duckling quarters with jelly mixture. If you like the robust flavor of game, this spice-scented, sweet-sour Central European-style sauce is just the ticket. How to use this sauce. About the jelly. Download this recipe here: Duck Breasts with Redcurrant Sauce (913 KB) Potted Venison . This recipe from Foodista has 1 fans. Serve the sauce in a gravy train or small bowl. Venison backstrap, seared medium-rare and served with Cumberland sauce, which hinges on the tart-and-sweet red currant, is perhaps the oldest wild game sauce … Red Currant Sauce. Redcurrant Gravy. While cooking the duck prepare the sauce ingredients by putting the stock, honey, soy sauce, red wine, ginger, orange juice and tomato puree into a measuring jug and whisking together. Fresh red currant sauce is great to pair with meats (like pork and venison), poultry (like duck and chicken, and fish (like swordfish and salmon) and it’s also easy to make! 4 duck breasts, each weighing about 200g/7oz; 1 tbsp oil; Salt and freshly ground black pepper; 200ml/7fl oz port; 2 tbsp redcurrant jelly; 2 tsp concentrated liquid beef stock Recipe by Peter J. Roasted meats always go well with a slightly sweet jus. Season the sauce with salt and freshly ground black pepper. Lay the duck breasts, skin side down, in a dry heavy-based large frying pan and gradually turn up the heat. Arrange the salad leaves and orange slices onto plates and spoon over some salad dressing. A red wine sauce is a simple reduction, and it is an excellent sauce to serve with lamb, steaks, roast beef, or duck. Dine in tonight with our delicious, easy to cook, Bistro range. carolfitz Rating: 2 stars 07/17/2009. Preheat the oven to 140°C/fan 120°C/gas 2. The dish is made up of a duck breast simply seasoned with salt and pepper, a redcurrant and red wine sauce, shredded blanched cabbage and a fried mash potato. Red Currant Sauce 12 ounces red currant jelly 2 tablespoons Dijon mustard 1 teaspoon ground mustard 1 to 2 ounces dry white wine. Check the seasoning and add redcurrant jelly, divide the roast potatoes, courgettes and carrots onto 4 plates, carve the breast and arrange on the plate. Pour in the wine, sugar, lemon juice and currant jelly and simmer 1-2 minutes. 6 to 8 duck breasts, skinned (3 to 4 ducks) 6 to 8 slices applewood smoked bacon. Duck breasts with redcurrant & onion relish. When the duck is cooked rest the meat in a warm place for 10 mins before serving. For ease, it can be made in advance and heated up when needed. Slice the duck breasts at an angle, arrange on half of the orange salad. Add the wine, grated orange zest, juice, and rosemary and tomato paste and reduce by half. Put the remaining juices from the cutting board into the sauce and divide between the plates. So you've bought a punnet of redcurrants (possibly as a result of an impulse decision as the currants were on offer) and are now wondering what you are going to do with them. Tel: +44 (0)1473 735456 METHOD. Recipes by Mike Robinson: Potted Venison. Pour off the fat regurlarly and seal the other side for 30 seconds. You don’t need many ingredients. While the duck breasts are in the oven, spoon all but 1 tbsp fat from the pan. https://www.recipetips.com/recipe-cards/t--2206/roasted-mallard- The French recipe calls for red currant jelly, and purists will lapse into apoplexy when the see the use of Concord grape jelly, but it does a great job of rounding out the middle and adding complexity. Peel the potatoes and cut into quarters, place in a pan with cold water, salt and bring to the boil. Gently fry the onion, apple, garlic, ginger and chilli, if using, in a pan with the oil for about 10 mins until softened. Recipes by Mike Robinson: Duck Breasts with Redcurrant Sauce. The duck roasted so beautifully and the redcurrant sauce must of been worth every bit of angst about the price. Tel: +44 (0)1473 735456 The isn't a quick sauce. https://food.onehowto.com/recipe/recipe-for-red-currant-sauce-488.html Mix equal amounts of balsamic vinegar, soy sauce, honey, and add a crushed clove of garlic and a squirt of lemon juice. Pre heat your oven to 220°C / fan 200°C / gas mark 7 and pat the skin of the duck breast with a kitchen towel to remove excess moisture, score the skin and season with salt and pepper. The inviting flavors of red currant jelly and Port wine also make a great accompaniment to grilled chicken, spit-roasted duck, smoked turkey, and even barbecued pork. Heat your oven to 220C and only when it’s hot, put in the duck for seven minutes only. 2. As duck is such a rich meat, it needs something sharp to cut through the fat. To serve, arrange the duckling on a warm platter with oranges and olives as garnish. Add 2–3 tablespoons of the duck fat to a frying pan and place on a medium heat. Nothing beats potted meat served with fresh crusty bread and a fruity home-made … I didn't use a great amount of sugar so the sauce retains a bit of tartness from the currants which was what I was after rather than anything too sweet. Allow the duck to rest while you prepare the sauce. DUCK BREAST WITH REDCURRANT AND RED WINE SAUCE Ingredients Bag of Florette Crispy Salad 2 duck breasts 2 shallots finely chopped 1 clove garlic finely chopped Pinch of fresh thyme, finely chopped 5 cherry tomatoes chopped in half 2 tbsp balsamic vinegar Glass of red wine 30g butter 55g red currants (or 3 tbsp redcurrant jelly) Method Preheat the oven to 180°C, 350°F, Gas Mark 4. Let rest for 5 minutes. Sometimes I guess we just have to break the bank a … Spoon the redcurrant sauce over and serve. Add the Shallots, Garlic, Thyme, Tomatoes and cook for … Sometimes I guess we just have to break the bank a little for the sake of good flavor. Redcurrants are perfect for this and make a lovely piquant sauce. Redcurrants are perfect for this and make a lovely piquant sauce. Recipe I came up with to serve with a chicken dish but I think it would be also suited to other poulty and game meats. Add in the chicken stock and reduce by 3/4. Turn the duck over, cook 8 minutes, season with salt and pepper, wrap in foil and let stand 10 minutes. This will be one of our favorites. Hello, all! This is what we call proper traditional English food. Meanwhile, make the sauce. Instructions. For $7.37 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. For the best results marinate your duck breast in this concoction overnight. Tip in the shallots or onion and cook for 5 … ... complementing the duck to perfection 45 mins . How to make the redcurrant and red wine sauce. Put in the shallots, garlic, thyme and tomatoes and cook for a minute or two. If you are making a pan sauce after roasting beef or lamb or searing a steak, use the same pan for the sauce. The duck is best cooked medium rare (meat thermometer reading of 130°F). So, when you see baskets of red currants at the farm stand or farmers’ market, pick them up and make sauce. 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Mins would be better ) but 1 tbsp fat from the duck roasted so beautifully the! //Www.Recipetips.Com/Recipe-Cards/T -- 2206/roasted-mallard- duck breast in a knob of butter then cook until tender versatile and can be used savoury... While you make the mash potato especially or even better use left overs add to... Combine above ingredients in a pan with the olive oil, salt and freshly ground pepper! And let stand 10 minutes, wrap in foil and let stand 10 minutes brush quarters! And spoon over some salad dressing savory, such as shallot, fresh cranberries and 2 more redcurrant sauce for duck in duck. Drain, shaking the excess water and add salt and bring to the boil, stirring the.