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:

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Place the duck halves on a warmed serving dish, spoon the sauce over the top and garnish with rosemary.