Duck Breast with Redcurrant and Port Sauce
The Cooking Coach
The Cooking Coach
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Ingredients

  • 4 x duck breasts (skin on) each weighing about 180gr / 6.3 oz to 200gr / 7 oz (give or take)
  • 300 ml / 10 fl oz. good quality chicken stock
  • 200 gr / 7 oz red currants
  • 20 gr / 0.7 oz unsalted butter
  • 1 x shallot chopped finely
  • 2 x tsp of fresh thyme leaves
  • 4 x tsp of port (ruby or tawny)
  • 2 x tbsp of honey
  • Salt and pepper to taste

Instructions

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