Duck Breast with Blackcurrent Sauce and Mash

Duck Breast with Blackcurrent Sauce and Mash
 
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by hoppershaun

 
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Ingredients

Ingredients
Method
 
  • 2 duck breasts, skin on
  • large glass of red wine
  • 1 tbsp blackcurrent jelly
  • 1 tsp rosemary
  • 200g potatoes
  • 200g swede
  • 30g butter
  • salt and black pepper
SERVES 2 1. FOR THE DUCK: Preheat the oven to 200C. Score the duck breasts' skin in a criss-cross design. Season on both sides with salt and black pepper and place into a hot pan, skin side down, and cook for 4 minutes. Turn over and cook for a further 2-3 minutes. Transfer the duck breasts to a roasting pan, skin side up, and roast in the oven for 10 minutes or until cooked to your liking. Remove the duck breasts and leave to rest for 5-10 minutes and then cut into slices. 2. FOR THE BLACKCURRENT SAUCE: Pour off any remaining fat from the pan the duck breasts were browned in. Add the wine, jelly and rosemary and cook until reduced by half. Remove from the heat and whisk in 10g butter. 3. FOR THE POTATO AND SWEDE MASH: Cut the potato and swede into similar size chunks and cook in boiling water until tender. Drain and then mash together, along with 20g butter. Season with salt and black pepper. 4. Serve the duck alongside the mash and sauce.

Duck Breast with Blackcurrent Sauce and Mash

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This recipe was uploaded by hoppershaun

 
 

Method


SERVES 2 1. FOR THE DUCK: Preheat the oven to 200C. Score the duck breasts' skin in a criss-cross design. Season on both sides with salt and black pepper and place into a hot pan, skin side down, and cook for 4 minutes. Turn over and cook for a further 2-3 minutes. Transfer the duck breasts to a roasting pan, skin side up, and roast in the oven for 10 minutes or until cooked to your liking. Remove the duck breasts and leave to rest for 5-10 minutes and then cut into slices. 2. FOR THE BLACKCURRENT SAUCE: Pour off any remaining fat from the pan the duck breasts were browned in. Add the wine, jelly and rosemary and cook until reduced by half. Remove from the heat and whisk in 10g butter. 3. FOR THE POTATO AND SWEDE MASH: Cut the potato and swede into similar size chunks and cook in boiling water until tender. Drain and then mash together, along with 20g butter. Season with salt and black pepper. 4. Serve the duck alongside the mash and sauce.
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