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Ingredientes
- 4 x Duck breasts
- 300 ml Good red wine eg Cabernet Sauvignon
- 300 ml Duck or possibly chicken stock
- 1 1/2 Tbsp. Redcurrant jelly
- 225 gm Cherries, stalks removed, stoned if you like
- 1 x Generous tbsp shredded mint leaves Salt and pepper
- 4 sprg mint, to garnish
Direcciones
- 1 Preheat oven to 200c/400f/Gas 6. Season the skin of the duck breasts with salt and pepper, and the cut sides with pepper only. Prick the skins all over with a fork.
- 2 Heat a frying pan just big sufficient to take the breasts in a single layer over a gentle heat and lay skin-side down. As the fat begins to run, raise the heat so they fry briskly in the fat.
- 3 When browned underneath, put the breasts skin-side up on a rack in a roasting tin and into the oven for nine min to keep pink.
- 4 Cook for 10-12 min if you prefer them well done (no longer or possibly the flesh will toughen). Remove and rest for 5-10 min before serving.
- 5 Pour the fat from the frying pan and add in the wine. Boil, stirring and scraping in the juices and brown bits from frying the duck breasts.
- 6 Let the wine boil till reduced to a thin glaze over the base of the pan.
- Add in the stock and boil hard again till reduced by half. Add in the redcurrant jelly and stir in till dissolved.
- 7 Add in the cherries, salt and pepper and simmer for a few min for a syrupy sauce. Stir in the shredded mint.
- 8 Slice each duck breast and fan out on a plate. Spoon over the sauce, garnish with a sprig of mint and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 163g | |
| Recipe makes 4 servings | |
| Calories 334 | |
| Calories from Fat 218 | 65% |
| Total Fat 24.14g | 30% |
| Saturated Fat 8.25g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 77mg | 26% |
| Sodium 72mg | 3% |
| Potassium 372mg | 11% |
| Total Carbs 14.04g | 4% |
| Dietary Fiber 1.4g | 5% |
| Sugars 10.67g | 7% |
| Protein 15.38g | 25% |
