Duckling With Port Wine And Red Currant Sauce Recipes

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Spread the rosemary sprigs and garlic cloves into a 9x13-inch baking dish.
• Place the duck legs on top of the rosemary, and sprinkle with salt and five-spice powder. Bake in the preheated oven for 1 hour. Meanwhile, bring the wine to a boil in a small saucepan over medium-high heat. Stir in the currant jelly until dissolved. Reduce heat to medium-low, and simmer 5 minutes; set aside.
• After the duck has cooked 1 hour, pour off and discard the fat that has accumulated in the baking dish. Pour the wine sauce over the duck legs, and bake 15 minutes more until the duck is very tender and the sauce has thickened slightly.

Steps:

• Julienne half of the duck skin and discard the rest. Heat a large heavy skillet over medium-high heat. Add the duck skin and bacon and cook, stirring constantly, pouring off and reserving rendered fat as it accumulates, until skin and bacon are well browned, about 6 to 7 minutes. Remove with a slotted spoon, drain on paper towels and set aside. Save 2 teaspoons of fat and discard the rest.
• Season the duck with salt and pepper to taste. Place 1 teaspoon of the fat in the skillet. Sear duck until browned on the outside and medium rare inside, about 2 minutes per side. Set aside and keep warm.
• Add the remaining fat and the shallots to the skillet and cook for 30 seconds. Stir in the wine, broth, vinegar and currants and simmer until reduced to 1/2 cup, about 10 minutes.
• Remove pan from heat and whisk in butter. Season with 1/2 teaspoon of salt and pepper to taste. Cut the duck on the diagonal into thin strips and fan out onto 4 plates. Spoon the sauce over the duck, sprinkle with the reserved duck skin and bacon and serve immediately.

Steps:

• Heat heavy large skillet over medium-high heat. Sprinkle duck breast halves with salt and pepper. Add duck, skin side down, to skillet and cook to desired doneness, about 6 minutes per side for medium. Remove duck from heat and let stand 5 minutes. Meanwhile, place 1 cheese slice on each toasted bread piece. Whisk oil and vinegar in large bowl to blend. Season dressing with salt and pepper. Add greens; toss to coat. Divide greens among 4 plates. Place 2 cheese toasts in center of greens on each. Sprinkle walnuts on top. Thinly slice duck breasts crosswise; divide equally among salads, fanning slightly. Drizzle warm Port-Currant Sauce around salads and serve.

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.

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.

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.)