How to use this sauce. Redcurrants are perfect for this and make a lovely piquant 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! Redcurrants are perfect for this and make a lovely piquant sauce. There will be less liquid then and reducing the sauce will take less time. Spoon the redcurrant sauce over and serve. Take out of the oven and rest for at least 10 mins (20 mins would be better). The duck roasted so beautifully and the redcurrant sauce must of been worth every bit of angst about the price. I plan to try the sauce with chicken and possibly fish. If there is a classic way to eat venison, Cumberland sauce is it. For the duck 1 large duck (2½-3kg), or two small-medium ones … Slice across the grain at an angle and serve with red currant sauce. This delicious, rich and tangy redcurrant sauce is extremely versatile and can be used in savoury as well as sweet recipes. If you have roasted your duck in an oven pan, use half a cup of boiling water to deglaze the pan. We used a 1.5 pound tenderloin and increased the ingredients accordingly. Mix equal amounts of balsamic vinegar, soy sauce, honey, and add a crushed clove of garlic and a squirt of lemon juice. As duck is such a rich meat, it needs something sharp to cut through the fat. Fax: +44 (0)1473 738887, Duck Breasts with Roasted Beetroot & Butternut Squash, 1 small tub duck fat or 100ml vegetable oil, 2 teaspoon redcurrant jelly (we prefer Stokes). 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. 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. Rub the spice mix all over the duck breasts and leave to stand for about 10 minutes. The duck is best cooked medium rare (meat thermometer reading of 130°F). This redcurrant jus is a deep and rich redcurrant sauce perfect for any cut of duck. Add the wine, stock, thyme and juniper berries to the pan and simmer for 5 minutes over a high heat, until reduced and syrupy. Pour the port into a sauce pan, heat until the liquid is reduced by half (this will take 10 - 15 minutes). It probably doesn't matter, but I used Crosse & Blackwell red currant jelly. The isn't a quick sauce. 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. Redcurrants are perfect for this and make a lovely piquant sauce. Peel the potatoes and cut into quarters, place in a pan with cold water, salt and bring to the boil. 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. 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. 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 Tip in the shallots or onion and cook for 5 … It is usually available on the shelf where you find mint jelly and cranberry sauces. carolfitz Rating: 2 stars 07/17/2009. One serving contains 491 calories, 49g of protein, and 15g of fat. 4. For the best results marinate your duck breast in this concoction overnight. 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 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. Arrange the salad leaves and orange slices onto plates and spoon over some salad dressing. Prep 30 min Rest 3 hr + Cook 2hr Serves 6. Schneider’s … Instructions: Place duck breast in a plastic freezer bag. You may need to add 2 or 3 tablespoons of water. Roasted meats always go well with a slightly sweet jus. For $7.37 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. Pork and apple, lamb and mint, and of course duck and redcurrant. Turn the duck breasts over and lightly brown the other side for a couple of minutes, or until they feel slightly springy when pressed. 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. 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! Pour off the fat regurlarly and seal the other side for 30 seconds. Duck Breasts with Redcurrant Sauce Recipe. This is a delicious and very easy sauce to make. Read More . Recipes by Mike Robinson: Duck Breasts with Redcurrant Sauce. Seal in a red-hot pan and finish in the oven. Red Currant Sauce. 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. 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. Recipe by Peter J. Deglaze the pan with the balsamic vinegar and red wine. … Cook until sauce thickens slightly and is smooth. 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. Yield: 1 meal (4 Servings) Cook: 30 mins As duck is such a rich meat, it needs something sharp to cut through the fat. 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 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. At this point add 2 heaped tablespoons of redcurrant jelly for about 3 minutes until it melts. 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. If you like the robust flavor of game, this spice-scented, sweet-sour Central European-style sauce is just the ticket. Reduce to simmer for a couple of minutes, then serve. In a cup, stir 1/4 cup red-currant jelly and 1 teaspoon of water until smooth. Stir in the blackberries and any resting juices from the duck and simmer until warmed through. 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. A mixture of tbsp of honey, oz. When the duck is cooked rest the meat in a warm place for 10 mins before serving. Let rest for 5 minutes. Slice the duck breasts at an angle, arrange on half of the orange salad. While the duck breasts are in the oven, spoon all but 1 tbsp fat from the pan. During this time a lot of fat will be released from the duck. Duck with red wine and redcurrant balsamic sauce with ‘rustic’ mash and veg. It's made using a handful ingredients and ready in as little as 10 minutes! Dine in tonight with our delicious, easy to cook, Bistro range. A red wine sauce is a simple reduction, and it is an excellent sauce to serve with lamb, steaks, roast beef, or duck. Add the wine, grated orange zest, juice, and rosemary and tomato paste and reduce by half. The sauce needs time to develop flavour. 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 … Download your free recipe book to get access to a host of deliciously flavoured recipes and a world of global cuisine. All yours for 15 syns if you fancy it extravagant, or 7 if you want it suitable for a difference from your roast. For the redcurrant jelly I use a bottle (155g) of Staffords Redcurrant Jelly (a British product). We like to cheat a little by using pre-made gravy mix. Duck Breast with Redcurrant and Port Sauce could be an excellent recipe to try. Meanwhile, make the sauce. Fax: +44 (0)1473 738887, Slow-Cooked Duck Legs with Red Wine & Mushroom Sauce, Braised Duck Leg with Peas, Lettuce & Bacon, Roast Duck Legs with Roasted Root Vegetables. Nothing beats potted meat served with fresh crusty bread and a fruity home-made … Feel free to add ingredients to make it more savory, such as shallot, fresh basil, and garlic. Place the duck breasts back in the pan and simmer for ten minutes. When the duck is cooked rest the meat in a warm place for 10 mins before serving. This recipe from Foodista has 1 fans. Add the redcurrant jelly and cornflour mixture into the pan and bring to the boil, stirring all the time. Finely slice and fry two shallots in butter or duck fat until transparent then add about 125ml of red wine. Click here for more on sauces, stocks, broths, etc. Easy . Redcurrant Gravy. Season the sauce with salt and freshly ground black pepper. Duck Breasts with Redcurrant Sauce Recipe. Beautiful presentation. 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. Dine in tonight with our delicious, easy to cook, Bistro range. 1tbsp redcurrant jelly. Red Currant Sauce 12 ounces red currant jelly 2 tablespoons Dijon mustard 1 teaspoon ground mustard 1 to 2 ounces dry white wine. 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. Duck Breasts with Redcurrant Sauce . Add in the chicken stock and reduce by 3/4. Treat it like a base and freeze it in small containers for later use. By TogAdmin Published: April 4, 2013. By TogAdmin Published: April 4, 2013. So, when you see baskets of red currants at the farm stand or farmers’ market, pick them up and make sauce. 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. 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. Sian x Preheat your oven to 200oC, 180oC fan or Gas Mark 6. Discard the excess … For ease, it can be made in advance and heated up when needed. Strip the currants off the stems, rinse, drain and cook 2 minutes in the pan the duck cooked in. Instructions. It's worth keeping a bottle of good port in your kitchen cupboard, as it's used in so many ways. honey, brown sugar, port wine, fresh ginger, vanilla paste, fresh cranberries and 2 more. 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. Download your free recipe book to get access to a host of deliciously flavoured recipes and a world of global cuisine. Leave the wine to reduce by about half, which will take about 5 minutes. Add in the stock or water, the blackberries, vinegar, star anise, … Stir through a tablespoon of butter before serving (optional). By: Amanda Laird. Marinade ¼ cup dark rum ¼ cup soy sauce ¼ cup canola oil 1 teaspoon grated fresh ginger 1 tablespoon brown sugar. Lay the duck breasts, skin side down, in a dry heavy-based large frying pan and gradually turn up the heat. Pour in the wine, sugar, lemon juice and currant jelly and simmer 1-2 minutes. Save the fat that renders out of … Put in the shallots, garlic, thyme and tomatoes and cook for a minute or two. Duck breasts with redcurrant & onion relish. Gently fry the onion, apple, garlic, ginger and chilli, if using, in a pan with the oil for about 10 mins until softened. ... complementing the duck to perfection 45 mins . Gressingham Foods, Debach, Woodbridge, Suffolk, IP13 6JW. Serve the sauce in a gravy train or small bowl. Add 2–3 tablespoons of the duck fat to a frying pan and place on a medium heat. Score the skin of the duck breasts using a sharp knife: make diagonal cuts through the skin and fat … Leave the wine to reduce by about half, which will take about 5 minutes. Cover with water and add salt and pepper and 60g of butter then cook until tender. Pour in the vinegar and bubble down until reduced by half. https://food.onehowto.com/recipe/recipe-for-red-currant-sauce-488.html Add the Shallots, Garlic, Thyme, Tomatoes and cook for … Recipes by Mike Robinson: Potted Venison. 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. https://recipes.sainsburys.co.uk/.../roasted-duck-breast-with-a-red-wine-sauce Bring the wine and jelly to a gentle simmer, stirring to dissolve the jelly, then continue to simmer for 5 mins. It's also great with ham and all game -- and vanilla ice cream! Sometimes I guess we just have to break the bank a … Slice your duck breasts on an angle and serve with potatoes wedges cooked in duck fat and your piquant redcurrant sauce. 2. The duck roasted so beautifully and the redcurrant sauce must of been worth every bit of angst about the price. It is really easy to make. Sometimes I guess we just have to break the bank a little for the sake of good flavor. Yield: 1 meal (4 Servings) Cook: 30 mins As duck is such a rich meat, it needs something sharp to cut through the fat. Tel: +44 (0)1473 735456 Add 2–3 tablespoons of the duck fat to a frying pan and place on a medium heat. Set the pan over a medium-low heat and cook the shallot for 2-3 minutes, until softened. 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). Cook until the outside starts to break up then drain, shaking the excess water and creating a sandy surface. For the sauce: Combine above ingredients in a small saucepan and cook over low heat. Place the red wine, redcurrant jelly and balsamic vinegar into a small saucepan and reduce until it starts to get sticky and dark. 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. 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To a frying pan and cover with foil to keep warm while you prepare the sauce, pour the! Preheat your oven to 200oC, 180oC fan or Gas Mark 6 as shallot, fresh and. Over low heat could be an excellent recipe to try port in your kitchen cupboard, as 's!