| |
|
|
|
| |
Special Occasions Recipes -
Duck with Blackcurrant Sauce
Recipe
|
|
|
|
|
|
| |
|
Special Occasions
Recipes
-
Duck with
Blackcurrant Sauce Recipe
Ingredients
Serves
2
-
1.5 kg/3
lb oven-ready
duck, halved
-
1 tablespoon chopped rosemary
-
4 tablespoons
brandy
-
olive oil, for
sprinkling
-
salt and pepper
-
rosemary sprigs, to
garnish
-
25 g/1 oz butter
-
1 small onion, finely chopped
-
300 g/10 oz
blackcurrants in syrup
-
2 tablespoons red wine
vinegar
Method:
-
Put the duck halves into a large shallow dish.
Pierce in a few places with a fine skewer. Add
salt and pepper to taste, the chopped rosemary,
brandy and a sprinkling of olive oil.
-
Cover and
marinate in the refrigerator for at least 6
hours or overnight. Remove the duck, reserving
any marinade. Place the duck halves on a rack in
a roasting tin, skin side uppermost.
-
Rub a
little olive oil into the duck skin. Roast in a
preheated oven, 200°C
(400°F), Gas Mark 6, for 1 hour or until the duck is
tender.
-
Meanwhile, prepare the sauce. Melt the butter in
a saucepan, add the onion and fry gently for 3
minutes. Add the blackcurrants in their syrup,
the wine vinegar and reserved duck marinade.
Bring to the boil and simmer gently for 5
minutes.
-
Puree the sauce in a food processor or
blender until smooth. Return to the saucepan and
heat through. Taste and adjust the seasoning if
necessary.
-
Place the duck halves on a warmed serving dish,
spoon the sauce over the top and garnish with
rosemary.
|
|
|
|
|
|
|
|
|