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Ingredientes
- 2 x duck
- 2 x apples, Granny Smith
- 8 x fre sage, minced
- 2 x onions, medium
- 2 Tbsp. brandy
- 1/2 lt beef stock
- 1 Tbsp. butter salt, pepper
- 1 Tbsp. redcurrant jelly
Direcciones
- Preheat oven to 190C (375F).
- Peel, core and halve apples.
- Season duck inside and out.
- Roast 1 hour, add in apple for the last 15 min.
- Remove the duck and the apple from the pan, and set aside in a hot place. Collect any juices which run from the duck.
- Strain off most of the fat from the roasting pan. Saute/fry the onions. Add in brandy, redcurrant jelly, sage and stock. Reduce resulting liquid by half. Set aside.
- Cut legs and breasts from birds, separate thighs and drumsticks. Add in to sauce and heat through.
- Add in the unsalted butter a little at a time, constantly shaking the pan so which the butter coheres with the sauce. Season.
- Place a little red currant jelly in each apple half.
- Lift duck from sauce, arrange on plate, pour over sauce and garnish with apple.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 369g | |
| Recipe makes 4 servings | |
| Calories 535 | |
| Calories from Fat 387 | 72% |
| Total Fat 43.01g | 54% |
| Saturated Fat 15.02g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 84mg | 28% |
| Sodium 480mg | 20% |
| Potassium 444mg | 13% |
| Total Carbs 19.66g | 5% |
| Dietary Fiber 2.9g | 10% |
| Sugars 13.3g | 9% |
| Protein 14.02g | 22% |
