PORT-CURRANT SAUCE
Yield Makes about 3/4 cup
Number Of Ingredients 7
Steps:
- Heat oil in heavy medium saucepan over medium-high heat. Add onion, apple and garlic; sauté until onion is tender and golden, about 12 minutes. Add Port; reduce heat to medium. Simmer until mixture is reduced to 2 cups, about 30 minutes. Strain mixture; return liquid to saucepan. Discard solids in strainer. Add stock to saucepan; simmer until liquid is reduced to 3/4 cup, about 15 minutes. Stir in currants. Season sauce to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over low heat.)
DUCK BREASTS WITH REDCURRANT & ONION RELISH
A simple homemade relish really makes this dish really special, complementing the duck to perfection
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 45m
Number Of Ingredients 12
Steps:
- Gently fry the onion, apple, garlic, ginger and chilli, if using, in a pan with the oil for about 10 mins until softened. Pour in the vinegar and bubble down until reduced by half. Add 100ml water and sugar to taste. Cook until reduced by two thirds and thickened. Stir in the redcurrants and balsamic vinegar, and cook for another 5 mins. The relish can be made up to a week ahead and stored in the fridge.
- Using a sharp knife, slash the fat of the duck breasts in a criss-cross, cutting almost through to the flesh. Rub the skin with salt and five-spice powder.
- Heat a heavy-based frying pan, until you can feel a gentle heat, then place the duck, skin-side down. Cook for 5 mins on a low to medium heat until the fat begin to melt. Spoon over the duck and season.
- When the skin begins to brown and crisp, after about another 2 mins, tip out the excess fat. Flip over the breasts and cook for another 5 mins on the flesh side. This will give you medium-rare duck. If you prefer well done, cook for a further 3 mins or so. Remove from the heat, allow to stand for 5 mins then slice diagonally. Serve with watercress salad and the relish.
Nutrition Facts : Calories 435 calories, Fat 31 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 9.3 grams sugar, Fiber 2 grams fiber, Protein 23 grams protein, Sodium 1.02 milligram of sodium
DUCKLING WITH PORT-WINE AND RED CURRANT SAUCE
This is a recipe I tried about 20 years ago and today I still get requests for it. It is a wonderful glaze for duck or goose! If you are looking for something that is calorie-wise, you may wish to look elsewhere!
Provided by Kim A. Heaphy
Categories Whole Duck
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Remove giblets and necks from the ducklings. Rinse everything with running cold water and drain. Pat ducklings dry and cut each into quarteers; trimming excess skin and fat.
- Place a rack in roasting pan. Place duckling quarters, skin side up on rack and sprinkle with salt and pepper. Roast in oven for about 2 hours or until ducklings are golden and tender.
- While bird is roasting, place giblets and neck into a pot with enough water to cover. Add 1/4 teaspoon salt, bring to a boil then reduce heat to low and simmer for 1 hour. Drain, reserving 1 cup of broth.
- In saucepan, combine the port-wine, orange juice, lemon juice, mustard, ginger, 1/2 teaspoon salt, 1/2 cup currant jelly and the reserved broth. Bring to a boil and then reduce heat to low, cover and simmer for 10 minutes. In a small bowl or cup mix 2 tablespoons flour and 1/4 cup water. Gradually stir into simmering liquid in saucepan. Cook until sauce thickens slightly and is smooth.
- In a cup, stir 1/4 cup red-currant jelly and 1 teaspoon of water until smooth. About 10 minutes before duckling is done, brush duckling quarters with jelly mixture.
- To serve, arrange the duckling on a warm platter with oranges and olives as garnish. Serve the sauce in a gravy train or small bowl.
Nutrition Facts : Calories 2163.7, Fat 101.2, SaturatedFat 26.9, Cholesterol 1234.9, Sodium 1039.7, Carbohydrate 67, Fiber 3.4, Sugar 45.3, Protein 224.2
CRISPY SKINNED DUCK WITH TRUFFLED RED CURRANT PORT SAUCE AND TRU
This is a very elegant dinner party meal, it looks and smells wonderful and it tastes unbelievable with the truffle oil in the parsnip mash and the port berry sauce is very good. It is a little time consuming as there is a little prep time, chopping vegetables and also the cooking down of the sauce, but it is well worth it for the end result. My whole family thought it was yummo and kept raving about both the duck with the sauce and how much they loved the parsnip mash, I had gone up to my mum's house for dinner and made this so it was tested out on many and a success all round. I am listing the recipe below for 2 people as I wrote down the ingredients I used when just making for myself and hubby, because it is hard to reduce the sauce amounts without affecting the flavour the sauce would be enough for 4-6 people. So you could cook extra breasts and then just up the amount of mash ingredients.
Provided by The Flying Chef
Categories Duck Breasts
Time 1h5m
Yield 2 serving(s)
Number Of Ingredients 20
Steps:
- Sauce.
- Combine wine, broths, thyme sprigs and bay leaves in a saucepan, bring to boil and leave on the stove until reduced to about 11/2 cups (approx 35 minutes).
- Reduce heat, add port and red currant jam, stir to combine, remove bay leaves and thyme sprigs.
- Add butter and stir until it melts, mix a little water with the cornflour, add to sauce and stir until sauce thickens.
- Note: Sauce can be made a day ahead of time and just reheated to save time on the day.
- Parsnip Mash.
- Place chopped parsnips in a saucepan along with just enough milk to cover, bring to boil and boil until tender, drain reserving a little milk to blend.
- Add cream, stock, reserved milk and butter to parsnips and blend or process until smooth.
- In a small fry pan, heat olive oil, add mushrooms and garlic, cook until mushrooms soften, stir in thyme leaves.
- Add to mash and stir to combine, add truffle oil and mix well.
- Duck Breasts.
- Add duck breasts to hot pan, not quite smoking, skin side down, cook until nicely browned and most of the duck fat has been rendered. (about 8-10 minutes).
- Place duck breasts skin side up in an oven proof dish and place in preheated oven 180°C, cook for 20 minutes, gives a nice pink centre, or cook to desired doneness.
- To Serve: Place mash on plates top with sliced duck breast and drizzle sauce around plate, serve extra sauce on the side.
- Sauce.
Nutrition Facts : Calories 980.8, Fat 50.3, SaturatedFat 18.5, Cholesterol 373.6, Sodium 1143.7, Carbohydrate 16.5, Fiber 1.2, Sugar 4.5, Protein 66.2
More about "duck salad with cheese toasts and port currant sauce recipes"
COOKING WITH LARUE: DUCK SALAD WITH PORT-CURRANT SAUCE
From cookingwithlarue.blogspot.com
GRILLED DUCK WITH RED CURRANT SAUCE RECIPE | MAPLE …
From mapleleaffarms.com
SEARED DUCK BREAST SALAD | WILLIAMS SONOMA
From williams-sonoma.com
DUCK BREASTS WITH PORT SAUCE AND CELERIAC PURéE - DELICIOUS.
From deliciousmagazine.co.uk
DUCK SALAD WITH CHEESE TOASTS AND PORT-CURRANT SAUCE RECIPE | EAT …
From eatyourbooks.com
DUCK SALAD WITH BLUE CHEESE DRESSING RECIPE - BBC FOOD
From bbc.co.uk
BRAISED DUCK WITH BLACKCURRANT PORT WINE SAUCE | METRO
From metro.ca
DUCK SALAD WITH CHEESE TOASTS AND PORT-CURRANT SAUCE
From pinterest.com
DUCK SALAD WITH CHEESE TOASTS AND PORT CURRANT SAUCE RECIPES
From findrecipes.info
FOODCOMBO
DUCK SALAD WITH CHEESE TOASTS AND PORT CURRANT SAUCE …
From tfrecipes.com
PORT AND CURRANT ROASTED DUCK - BEYOND SWEET AND SAVORY
From beyondsweetandsavory.com
DUCK BREAST WITH BLACKCURRANT SAUCE, FRENCH RECIPE - MY PARISIAN …
From myparisiankitchen.com
DUCK SALAD WITH CHEESE TOASTS AND PORT-CURRANT SAUCE | RECIPE
From pinterest.com
RECIPES/DUCK-SALAD-WITH-CHEESE-TOASTS-AND-PORT-CURRANT-SAUCE …
From github.com
DUCK LIVER PARFAIT WITH PORT, CHERRY AND CURRANT CHUTNEY AND COFFEE ...
From thestaffcanteen.com
DUCK SALAD WITH CHEESE TOASTS AND PORT-CURRANT SAUCE
From fooddiez.com
You'll also love