While you are resting your duck breast, pop the sauce back on the hob to finish as directed so it is ready at the same time and boil your carrots and green beans
Bring the redwine to the boil and reduce by two thirds. My Ingredients. Keep this fat, as it is delicious for roasting potatoes and will keep for weeks in a jar in the fridge
Be aware, however, that they usually come plucked and nothing else, for reasons already explained. Roast woodcock in redwine, rowan berry and apple sauce
As a final flourish, add the butter to the sauce, and stir as the butter melts. Did Anything Go Wrong. We used to eat duck quite regularly as it was always on offer at Tesco
Once the sugar melts and has gone a dark golden brown, pour in the redwine. Serve the pigeon with the leeks, mushrooms, and a drizzle of the redwine gravy
If you really want to keep things super-easy you can eat the roasted new potatoes and duck legs as they are with a crisp green salad – or alternatively whip up a quick redcurrent and wine sauce as I have done here and serve with some buttered cavalo nero
Handful of chestnut mushrooms, quartered. Reduce the heat to a simmer and reduce by half. Add salt and bring to the boil, reducing to a simmer at that point
When the wife leaves the room, add a glass of the wine. Then I’ll let you in on something. Put a roasting tray with three tablespoons of the reserved duck fat in the oven to heat until smoking
You can thicken or thin it to your preference, and it’s happy in the freezer. Ingredients. Simply add more water if you desire a thinner soup, less if you want more of a puree
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You can do this in your pan if it has a metal handle, or you can transfer the duck to a roasting tray if your pan has a plastic or other unsuitable handle which won’t withstand the heat of the oven
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