Duck breast with redcurrant and red wine sauce recipes

Braised Red Cabbage Recipe

Braised Red Cabbage Recipe

DuckBreastwithRedcurrantand Port Sauce. Duck is my favourite poultry. Whether hot served with some seasonal game meat or cold with meats and cheeses, An essential recipe to get you through those Winter nights
The Newbury – Tasting Menu Evening

The Newbury – Tasting Menu Evening

DuckBreast, Cherry Puree, Spinach, Rosti Potato, Wild Mushrooms. I’m not a great fan of duckand would probably avoid it if it was on a menu

Pan-fried grouse with skirlie and glazed beetroot

To serve, slice the breastsand set the slices on top of the skirlie and pour the sauce around. Then, with a small sharp knife, cut along the breastboneandwith small swift strokes, keeping parallel to the breastbones, gradually ease the flesh away and release it from the carcass

Duck Breasts in plum sauce with green beans and garlic roasted potatoes

I put these in a saucepanwith a large knob of melted unsalted butter, the contents of a miniature bottle of red port which I happened to have about my person, and the remaining third of a small jar of Tesco's Finest Redcurrantand Port jelly which I came across in the fridge door

Duck Breast with Fig Sauce, Lentils & Chard

Then add your redcurrant jelly and season well. In a small saucepan, throw in your figs on a medium heat and add your balsamic vinegar andredwineand let this cook for a few minuted until the figs soften up and relax