redcurrant sauce for duck
It probably doesn't matter, but I used Crosse & Blackwell red currant jelly. 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. How to use this sauce. Pour the duck juices into the redcurrant sauce and stir well. Pour off the fat regurlarly and seal the other side for 30 seconds. 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. 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 Seal in a red-hot pan and finish in the oven. Pork and apple, lamb and mint, and of course duck and redcurrant. Place the red wine, redcurrant jelly and balsamic vinegar into a small saucepan and reduce until it starts to get sticky and dark. Redcurrants are perfect for this and make a lovely piquant sauce. Cook until sauce thickens slightly and is smooth. The duck roasted so beautifully and the redcurrant sauce must of been worth every bit of angst about the price. Mix equal amounts of balsamic vinegar, soy sauce, honey, and add a crushed clove of garlic and a squirt of lemon juice. Sian x Peel the potatoes and cut into quarters, place in a pan with cold water, salt and bring to the boil. It's worth keeping a bottle of good port in your kitchen cupboard, as it's used in so many ways. Preheat the oven to 140°C/fan 120°C/gas 2. Marinade ¼ cup dark rum ¼ cup soy sauce ¼ cup canola oil 1 teaspoon grated fresh ginger 1 tablespoon brown sugar. 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. Separately pour the marinade into a saucepan and bring to the boil, boil for 5 minutes to reduce the liquid, stirring from time to time and then simmer for about 4 minutes. It's made using a handful ingredients and ready in as little as 10 minutes! 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. 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. This recipe makes about 2 cups of red currant sauce, if you just want a single serving, cut the recipe in half or even in thirds. 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. Treat it like a base and freeze it in small containers for later use. 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. When the duck is cooked rest the meat in a warm place for 10 mins before serving. Add the redcurrant jelly and cornflour mixture into the pan and bring to the boil, stirring all the time. If you are making a pan sauce after roasting beef or lamb or searing a steak, use the same pan for the sauce. For the duck 1 large duck (2½-3kg), or two small-medium ones … Slice your duck breasts on an angle and serve with potatoes wedges cooked in duck fat and your piquant redcurrant sauce. Turn the duck over, cook 8 minutes, season with salt and pepper, wrap in foil and let stand 10 minutes. Sometimes I guess we just have to break the bank a little for the sake of good flavor. Slice across the grain at an angle and serve with red currant sauce. This is a delicious and very easy sauce to make. Rub the spice mix all over the duck breasts and leave to stand for about 10 minutes. 1tbsp redcurrant jelly. Strip the currants off the stems, rinse, drain and cook 2 minutes in the pan the duck cooked in. Lay the duck breasts, skin side down, in a dry heavy-based large frying pan and gradually turn up the heat. Turn the duck breasts over and lightly brown the other side for a couple of minutes, or until they feel slightly springy when pressed. Spoon the redcurrant sauce over and serve. 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 … 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! To serve, arrange the duckling on a warm platter with oranges and olives as garnish. To make this you will need: 2 duck breasts, you can get them from almost any super market or your butchers For the sauce: Combine above ingredients in a small saucepan and cook over low heat. When the duck is cooked rest the meat in a warm place for 10 mins before serving. Set the pan over a medium-low heat and cook the shallot for 2-3 minutes, until softened. Beautiful presentation. ... complementing the duck to perfection 45 mins . By TogAdmin Published: April 4, 2013. About 10 minutes before duckling is done, brush duckling quarters with jelly mixture. Put in the shallots, garlic, thyme and tomatoes and cook for a minute or two. Stir in the blackberries and any resting juices from the duck and simmer until warmed through. Peach & redcurrant sour cream ring. Remove from the pan and leave to rest in a warm place while you make the sauce. Take out of the oven and rest for at least 10 mins (20 mins would be better). honey, brown sugar, port wine, fresh ginger, vanilla paste, fresh cranberries and 2 more. … Recipe by Peter J. We used a 1.5 pound tenderloin and increased the ingredients accordingly. Bring the wine and jelly to a gentle simmer, stirring to dissolve the jelly, then continue to simmer for 5 mins. Duck Breasts with Redcurrant Sauce . How to make the redcurrant and red wine sauce. If you have roasted your duck in an oven pan, use half a cup of boiling water to deglaze the pan. Add the Shallots, Garlic, Thyme, Tomatoes and cook for … To prepare the redcurrant sauce: Place the redcurrants, with the Siúcra Light Brown Sugar and star anise into a saucepan and leave to simmer very slowly for about 10 minutes. Deglaze the pan with the balsamic vinegar and red wine. This delicious, rich and tangy redcurrant sauce is extremely versatile and can be used in savoury as well as sweet recipes. Roasted meats always go well with a slightly sweet jus. 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. Blow-dried roast duck with cherry gløgg sauce. 4 duck breasts (about 140g/ 5oz each) pinch ; Chinese five-spice powderFor the relish. Download this recipe here: Duck Breasts with Redcurrant Sauce (913 KB) Potted Venison . Heat your oven to 220C and only when it’s hot, put in the duck for seven minutes only. Pour in the vinegar and bubble down until reduced by half. Serve the sauce in a gravy train or small bowl. For the sauce, pour off excess fat from the frying pan and place over a high heat. Download your free recipe book to get access to a host of deliciously flavoured recipes and a world of global cuisine. For the best results marinate your duck breast in this concoction overnight. As duck is such a rich meat, it needs something sharp to cut through the fat. 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. https://food.onehowto.com/recipe/recipe-for-red-currant-sauce-488.html 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 mixture of tbsp of honey, oz. You don’t need many ingredients. Cranberry redcurrant sauce. Place the duck breasts back in the pan and simmer for ten minutes. If there is a classic way to eat venison, Cumberland sauce is it. Recipes by Mike Robinson: Potted Venison. Dine in tonight with our delicious, easy to cook, Bistro range. Read More . 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. The isn't a quick sauce. Red Currant Sauce 12 ounces red currant jelly 2 tablespoons Dijon mustard 1 teaspoon ground mustard 1 to 2 ounces dry white wine. We like to cheat a little by using pre-made gravy mix. For $7.37 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. Cover with water and add salt and pepper and 60g of butter then cook until tender. Yield: 1 meal (4 Servings) Cook: 30 mins As duck is such a rich meat, it needs something sharp to cut through the fat. Redcurrants are perfect for this and make a lovely piquant sauce. 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. 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. Easy . During this time a lot of fat will be released from the duck. 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 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. It's also great with ham and all game -- and vanilla ice cream! So, when you see baskets of red currants at the farm stand or farmers’ market, pick them up and make sauce. Meanwhile, make the sauce. Gently fry the onion, apple, garlic, ginger and chilli, if using, in a pan with the oil for about 10 mins until softened. It is really easy to make. Dine in tonight with our delicious, easy to cook, Bistro range. Pour the port into a sauce pan, heat until the liquid is reduced by half (this will take 10 - 15 minutes). Babiche Martens . We didn't think the apple cider vinegar was too strong. Tel: +44 (0)1473 735456 You can make the mash potato especially or even better use left overs. Duck breasts with redcurrant & onion relish. For ease, it can be made in advance and heated up when needed. 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! Reduce to simmer for a couple of minutes, then serve. Put the remaining juices from the cutting board into the sauce and divide between the plates. Whisk in a knob of butter and then take off heat. Perfect. Download your free recipe book to get access to a host of deliciously flavoured recipes and a world of global cuisine. 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 The duck roasted so beautifully and the redcurrant sauce must of been worth every bit of angst about the price. Ingredients. By: Amanda Laird. Let rest for 5 minutes. 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. The sauce needs time to develop flavour. Leave the wine to reduce by about half, which will take about 5 minutes. Leave the wine to reduce by about half, which will take about 5 minutes. While the duck breasts are in the oven, spoon all but 1 tbsp fat from the pan. At this point add 2 heaped tablespoons of redcurrant jelly for about 3 minutes until it melts. Gressingham Foods, Debach, Woodbridge, Suffolk, IP13 6JW. Instructions: Place duck breast in a plastic freezer bag. Prep 30 min Rest 3 hr + Cook 2hr Serves 6. 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). Place the breasts skin side up on a rack in a roasting tin in the middle of the oven and cook 10 mins rare / 15 mins medium / 18 mins well done. Duck Breasts with Redcurrant Sauce Recipe. Allow the duck to rest while you prepare the sauce. This is what we call proper traditional English food. It is usually available on the shelf where you find mint jelly and cranberry sauces. METHOD. The Gressingham duck is a unique breed that first came about when the small but flavourful wild Mallard was crossed with the larger Pekin duck giving a meaty, succulent duck with more breast meat, less fat and a rich gamey flavour. Duck with red wine and redcurrant balsamic sauce with ‘rustic’ mash and veg. 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. This will be one of our favorites. Pour in the wine, sugar, lemon juice and currant jelly and simmer 1-2 minutes. Redcurrant Gravy. Discard the excess … Add the wine, stock, thyme and juniper berries to the pan and simmer for 5 minutes over a high heat, until reduced and syrupy. Place a grill rack in a roasting tin and sit the duck, breast-side down, on the rack. For the redcurrant jelly I use a bottle (155g) of Staffords Redcurrant Jelly (a British product). Place the breasts skin side down in a cold non-stick frying pan on a medium heat for 6-8 minutes or until golden brown. 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. 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. One serving contains 491 calories, 49g of protein, and 15g of fat. The Gressingham duck is a unique breed that first came about when the small but flavourful wild Mallard was crossed with the larger Pekin duck giving a meaty, succulent duck with more breast meat, less fat and a rich gamey flavour. Add the wine, grated orange zest, juice, and rosemary and tomato paste and reduce by half. By TogAdmin Published: April 4, 2013. carolfitz Rating: 2 stars 07/17/2009. Slice the duck breasts at an angle, arrange on half of the orange salad. Stir through a tablespoon of butter before serving (optional). The duck is best cooked medium rare (meat thermometer reading of 130°F). Arrange the salad leaves and orange slices onto plates and spoon over some salad dressing. Cook until the outside starts to break up then drain, shaking the excess water and creating a sandy surface. After about 70 minutes Steal some of the duck fat into a frying pan. Click here for more on sauces, stocks, broths, etc. Slice the courgettes and place in a frying pan with the olive oil, salt and pepper and fry until tender. 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! A red wine sauce is a simple reduction, and it is an excellent sauce to serve with lamb, steaks, roast beef, or duck. Duck Breasts with Redcurrant Sauce Recipe. Season the sauce with salt and freshly ground black pepper. About the jelly. There will be less liquid then and reducing the sauce will take less time. Meanwhile peel the carrots and cut into half inch pieces on an angle, slice the onion and crush the garlic and place all the ingredients in a pan. This recipe from Foodista has 1 fans. Yield: 1 meal (4 Servings) Cook: 30 mins As duck is such a rich meat, it needs something sharp to cut through the fat. https://recipes.sainsburys.co.uk/.../roasted-duck-breast-with-a-red-wine-sauce 2. Add 2–3 tablespoons of the duck fat to a frying pan and place on a medium heat. 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 Add in the stock or water, the blackberries, vinegar, star anise, … Duck Breast with Redcurrant and Port Sauce could be an excellent recipe to try. You may need to add 2 or 3 tablespoons of water. So, when you see baskets of red currants at the farm stand or farmers’ market, pick them up and make sauce. This redcurrant jus is a deep and rich redcurrant sauce perfect for any cut of duck. 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 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.