Thursday, 26 December 2013

Pan Fried Duck Breast with Redcurrant Jelly Sauce

This recipe is a lovely way to use up that jar of red currant jelly sitting in the fridge. I served it with a mooli gratin which I'll post tomorrow and green veg. It was really tasty.

Pan Fried Duck Breast with Redcurrant Jelly Sauce
(from Rachel Allen's Easy Meals)
(Serves 4)

4 duck breast, (with the skin and fat left on)
2 shallots or 1 red onions, finely chopped
6 tbsp redcurrant jelly        
2 tbsp red wine vinegar
juice of 2 oranges 

Using a sharp knife, score the duck breasts with 3 long cuts, diagonally, at 2.5cm intervals through the skin, but not the meat. Repeat crossways to form a grid pattern. Season with salt and pepper.

Place a frying pan on a medium heat, add the duck breasts, skin side down, and after 2 minutes turn the heat down to low. Continue to cook, pouring off the fat every so often into a bowl
, for 10–15 mins or until the skin is crisp. Increase the heat to medium and turn over the duck breasts. Cook for 4–6 mins, depending on the thickness of the breasts and how cooked you like the duck, then turn off the heat and allow to rest for a few mins before serving.

Meanwhile, make the sauce. Add 2–3 tbsp of the duck fat to a frying pan and place on a medium heat. Tip in the shallots or onion and cook for 5 mins or until softened but not browned, then stir in the jelly, vinegar and orange juice. Allow to bubble and reduce for 3–5 mins or until the mixture is syrupy in consistency. Season with salt and pepper, adding more jelly or vinegar if necessary.

Serve the duck drizzled with the sauce.        

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