Spread the rosemary sprigs and garlic cloves into a 9x13-inch baking dish. Rest for 6 minutes before serving. … While the duck is frying, start on the sauce, put a knob of butter in a separate pan and add the onion, we will cook this on a medium heat softening in the butter, add the garlic as the onions soften. Duck breast with redcurrant and red wine sauce Recipe. So, unless you are serving it with a powerful side dish or an intense sauce like a wine sauce, favor a relatively light wine style. Simmer for 5 minutes, stirring frequently, then stir in the orange segments with their juice and heat for 1 minute. Put the duck breast in the oven for 6-8 minutes for medium rare; 10 minutes for medium well. Sometimes I guess we just have to break the bank a little for the sake of good flavor. You can plate however you like, use your imagination, this is how I do it though: If you like you can Subscribe to my YouTube Channel and like the Facebook page. While the duck is cooking, drain off the excess fat from the pan and toss in the tomatoes, shallots, garlic, and thyme. 6 ratings 4.9 out of 5 star rating. Put in the shallots, garlic, … Serve the duck breast with redcurrant sauce and garnish with white and red currants. Duck Breast with Redcurrant and Port Sauce could be an excellent recipe to try. Roll the leaves up all together and cut into strips. 1. Lamb with redcurrant and red wine sauce. This recipe from Foodista has 1 fans. And in working with Australia’s most talented winemakers, we are humbled to help see a wine come to life, from seedling to screwcap and everything in between. Leave the wine to reduce by about half, which will take about 5 minutes. Leave the wine to reduce by about half, which will take about 5 minutes. I will show you how to make a really simple and yet impressive dish that you could knock together in just 30 minutes if you time it right. So, when you see baskets of red currants at the farm stand or farmers’ market, pick them up and make sauce. Heat the oil in a medium, heavy-based non-stick frying pan. The duck is best cooked medium rare (meat thermometer reading of 130°F). Pat the steaks dry with kitchen paper and season with a generous amount of freshly ground black pepper and a little salt. Take out of the oven and rest for at least 10 mins (20 mins would be better). Heat your oven to 220C and only when it’s hot, put in the duck for seven minutes only. Party.Freak. If you like the robust flavor of game, this spice-scented, sweet-sour Central European-style sauce is just the ticket. Method Slash the fat on the duck breast and then sear it on both sides in a very hot pan. Increase the heat to medium and turn over the duck breasts. Preheat the oven to its lowest setting. For the Red Wine Jus, use the pan you fried the duck breasts in. Deglaze the pan with the balsamic vinegar and red wine. Pour the duck juices into the redcurrant sauce and stir well. Served with some broad beans (which are unshelled and look rather grey and boring in the picture) and some savoy cabbage. 2. A mixture of tbsp of honey, oz. Score the skin of the duck breasts using a sharp knife: make diagonal cuts through the skin and fat … Easy . 200ml fruity red wine, such as Cuveé Chasseur from France; 2 tsp Wilkin & Sons Ltd Tiptree Redcurrant Jelly; 1 tsp Dijon mustard; Method . After 5-6 minutes, turn the duck skin side up and put in the oven, we will cook this for about 7-9 minutes, depending on the size of your duck. Pour marinade over breasts. Place bag in a bowl or dish and refrigerate for several hours or overnight. This will help the fat render out leaving a crispy skin. We will cook this for about 5-6 minutes, don't touch the duck, just let the skin get nice and crispy. Stir in the strained orange juice, half the blanched orange rind and the redcurrant jelly. Preheat your oven to 180 degrees celsius fan assisted. Red Currant Sauce 12 ounces red currant jelly 2 tablespoons Dijon mustard 1 teaspoon ground mustard 1 to 2 ounces dry white wine. Instructions: Place duck breast in a plastic freezer bag. Season to taste. Strain through a sieve into the sauce. Lactose-free. For $7.37 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. Meanwhile, drain off any excess fat from the frying pan. While the duck is roasting, make the Port wine sauce. First cooked at Lincoln Farm Park in March 2013 then revisited in August 2014 at Top Lodge Stamford. For the duck: use a sharp knife to score the skin of the duck breasts and season well with salt and pepper. Put in the shallots, garlic, thyme and tomatoes and cook for a minute or two. Pour in the wine, sugar, lemon juice and currant jelly and simmer 1-2 minutes. Cook until sauce thickens slightly and is smooth. Cinnamon Duck with Redcurrant Sauce. Flip the potato and take your duck out the oven, set to rest for 10 minutes covered in aluminium foil. Discard the bay leaf. Take out the rosemary stalks, crush the garlic with a fork. For the mashed potato, chuck all the ingredients in the boiled potato, mix well. Slice the duck breasts at an angle, arrange on half of the orange salad. To make the red wine sauce, strip the leaves from the herb sprigs; mince the leaves and reserve the sprigs. Add the wine, stock and bay leaf, bring to the boil then reduce to simmer for 40 minutes, or until the liquid has reduced by two thirds. cranberry or redcurrant jelly, to taste. berry fruit sauce red berry cheesecake cranberry sauce with a port wine reduction mac "n" cheese pork belly crackling duck breasts with redcurrant wine sauce oxtail "beef" soup teriyaki beef fillet steak my summer paella: with duck, lobster, and octopus german apple cake Heat oil in large saucepan, cook lamb until browned all over. Remove it from the pan and place in the oven at 180C/350F/Gas 4 for about 10 minutes. 2 Glasses of Red Wine; 1 Orange, juice and zest; 1 Sprig of Rosemary; 1 Tsp of Tomato Paste; 1 Punnet of Redcurrants ; Method. Pour the duck juices into the redcurrant sauce and stir well. This will help the fat render out leaving a crispy skin. Rub the spice mix all over the duck breasts and leave to stand for about 10 minutes. 3. A simple homemade relish really makes this dish really special, complementing the duck to perfection 45 mins . About 10 minutes before duckling is done, brush duckling quarters with jelly mixture. Place the duck legs on top of the rosemary, and sprinkle with salt and five-spice powder. At this point add 2 heaped tablespoons of redcurrant jelly for about 3 minutes until it melts. 2:30. Slice the duck breasts at an angle, arrange on half of the orange salad. port wine, gorgonzola cheese, vegetable broth, red onion, salt and 1 more Port and Peppercorn Cream Sauce Pork black pepper, bay leaf, butter, dried thyme leaves, port wine and 3 more Sprinkle inside of duck cavity with salt and pepper and loosely stuff cavity with vegetables. Duck breasts with redcurrant & onion relish. As the fat comes out the duck, spoon off the excess into a bowl but don't throw it away, we will use this for the potato later. Serve the duck breast with redcurrant sauce and garnish with white and red currants. Hello, all! This recipe from Foodista has 1 fans. Ingredients. While the duck is cooking, drain off the excess fat from the pan and toss in the tomatoes, shallots, garlic, and thyme. Season the sauce with salt and freshly ground black pepper. Reduce the heat to a simmer and whisk in the demi-glace, 1 Tbs. The isn't a quick sauce. 1 Tbsp. Duck breast with redcurrant and red wine sauce by Mike Robinson . Cook this down, the sugar in the jelly will give you a nice shiny thick sauce. One serving contains 491 calories, 49g of protein, and 15g of fat. Place the tin over a medium-high heat, and continue to stir, bring the gravy to a simmer and allow the liquid to reduce slightly, then serve with your roasted partridge, potatoes and fresh vegetables. To make it even lower syns you could use syn free gravy- as long as you try the redcurrant and balsamic reduction at least once! All yours for 15 syns if you fancy it extravagant, or 7 if you want it suitable for a difference from your roast. Ingredients 4 Gressingham duck breasts 4 large carrots 3 courgettes 4 medium maris piper potatoes 1 small tub duck fat or 100ml vegetable oil 2 tablespoons of olive oil … Need a gluten free and primal main course? Now, time to make a start on the potato, take some mash potato, leftovers work great here, shape into a burger patty size portion, dip in beaten egg and then seasoned flour. 2 glasses red wine; 1 orange juice and zest; 1 sprig rosemary; 1 tsp tomato paste; 1 punnet red currants; Instructions . Fresh red currant sauce is great to pair with meats (like pork and venison), poultry (like duck and chicken, and fish (like swordfish and salmon) and it’s also easy to make! The fruity red wine sauce is the perfect accompaniment, requires minimal effort, and only uses half a bottle so you can serve the rest of the wine while eating. Remove it from the pan and place in the oven at 180C/350F/Gas 4 for about 10 minutes. Remove from pan. Lightly score the skins of the duck breasts with a sharp knife. Add the butter and redcurrants and reduce the sauce for a couple of minutes. Remove the duck from the oven to rest, then slice on the diagonal. Serve with the sauce drizzled over it and some crusty French bread. You may need to add 2 or 3 tablespoons of water. 11 ratings 4.8 out of 5 star rating. For the Red Wine Jus, use the pan you fried the duck breasts in. Gluten-free. 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. 4 Lac Brome duck breast. Start by slashing the top of the skin on the duck two or three times with a sharp knife. Imprimer ma sélection Add all to grocery list Shop all ingredients. Add any juices on the plate to the sauce. Did you make this project? Finely slice and fry two shallots in butter or duck fat until transparent then add about 125ml of red wine. Peach & redcurrant sour cream ring. Deglaze the pan with the red wine and balsamic vinegar, and add the butter and redcurrant jelly, and reduce for a few minutes to make a glossy sauce. REDCURRANT WINE SAUCE 1 + 1/2 cups of red wine, 1 cup of Stock or Stock cube/s, 5-8 tbs Redcurrant Jelly, 3 tbs sugar, 1 large yellow onion or 2 small yellow onions, Duck drippings fat removed, salt and pepper to taste Bring the pot to a boil with the stock, jelly, wine and sugar, and then add the drippings from Duck. For the mashed potato, chuck all the ingredients in the boiled potato, mix well. Gradually stir into simmering liquid in saucepan. Roast the duck for 1 to 1 1/2 hours until golden brown and crispy. Strip the currants off the stems, rinse, drain and cook 2 minutes in the pan the duck cooked in. Put the duck breast in the oven for 6-8 minutes for medium rare; 10 minutes for medium well. In a small bowl or cup mix 2 tablespoons flour and 1/4 cup water. Add the rest of the wine and simmer for 5 minutes, or until reduced by half. Imprimer ma sélection. Because duck is fat, make sure you opt for a red with a solid acidity to cut through the richness of the meat. Share it with us! Marinade. TOTAL TIME. Take out the rosemary stalks, crush the garlic with a fork. When it comes to Duck Sauce 2018, Steve Webber has stepped up once again and made us some mofo magic. Rate this recipe. Then we had duck breast with rosti and red wine and redcurrant sauce. 1⁄4 glass of red wine; 30g butter; 3 tbsp redcurrant or cranberry jelly; Slash the fat on the duck breasts, and sear on both sides in a very hot pan for 2-3 minutes. Ingredients Preparation. Fry until well browned, turning once without the need to add any fat to the pan. 2. In a large, preferably non-stick, saute pan put two or three of the duck breasts, skin-side down, with the cinnamon sticks. Remove from pan. 3 – To the roasting tin, add the flour and mix well, then add the red wine and red currant jelly and mix thoroughly. How to make the redcurrant and red wine sauce Finely slice and fry two shallots in butter or duck fat until transparent then add about 125ml of red wine. For $7.37 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. Need a gluten free and primal main course? 0:15. Sian x 4 duck breasts (with the skin and fat left on) salt and freshly ground black pepper; for the redcurrant jelly sauce: 2 shallots or 1 red onion, peeled and finely chopped One serving contains 491 calories, 49g of protein, and 15g of fat. Arrange the salad leaves and orange slices onto plates and spoon over some salad dressing. For the sauce: Combine above ingredients in a small saucepan and cook over low heat. Now you can add any cooking juices to the pan and season to taste. Season the sauce with salt and freshly ground black pepper. I have a red currant bush growing in my garden underneath a trellis bearing a healthy grapevine. In a saucepan over high heat, bring the wine to a boil. To make this you will need: 2 duck breasts, you can get them from almost any super market or your butchers Your favourite variety of cabbage, savoy works great too, even brussel sprouts, yum 1 vegetable … Start with your fried mash potato, soft and delicious inside, Lay down your cabbage on top of your potato, Place your just pink carved duck on top with you crispy skin facing upwards on top of your cabbage, Spoon generous helping of your sauce over the duck and around the plate. 0:15. Truss. Red Currant Sauce. Perfect. In a cup, stir 1/4 cup red-currant jelly and 1 teaspoon of water until smooth. Hello, all! 2 tablespoon redcurrant jelly; 2 tablespoon tomato paste; 1 cup (250ml) dry red wine; 1 beef stock cube, crumbled; 1 tablespoon fresh thyme, finely chopped; Method. Ingredients. A mixture of tbsp of honey, oz. Meanwhile, drain off any excess fat from the frying pan. Start by slashing the top of the skin on the duck two or three times with a sharp knife. Serve the sauce in a gravy train or small bowl. Season the skin with some salt and pepper, the salt will help to give us a lovely crispy skin. For the rosti, we parboiled a potato, grated it, then mixed it with sweated onions and garlic, then fried it. 30 g butter, diced Directions. Duck Breast with Redcurrant and Port Sauce could be an excellent recipe to try. Redcurrant & red wine sauce. 3. How to make the redcurrant and red wine sauce. Reduce the heat to low and stir in the redcurrant jelly until it melts. Strip the currants off the stems, rinse, drain and cook 2 minutes in the pan the duck cooked in. Add the wine, grated orange zest, juice, and rosemary and tomato paste and reduce by half. Duck with red wine and redcurrant balsamic sauce with ‘rustic’ mash and veg. Nov. 30, 2011. Fresh red currant sauce is great to pair with meats (like pork and venison), poultry (like duck and chicken, and fish (like swordfish and salmon) and it’s also easy to make! Read about our approach to external linking. 3 – To the roasting tin, add the flour and mix well, then add the red wine and red currant jelly and mix thoroughly. Place the duck in a cold pan skin side down, there is no need for oil, plenty of fat will come out of the duck. Redcurrant & red wine sauce. Duck cottage pie (Parmentier de confit de canard) by Rick Stein. Place in a large roasting pan. To serve, arrange the duckling on a warm platter with oranges and olives as garnish. Duck Breast, Red Wine Sauce, Fennel Roast Carrot, Sautéed Cabbage, Thin Roast Spuds We love a bit of duck and a juicy duck breast with a red wine and redcurrant sauce is hard to beat. This however is okay, whe…, Yummy Peanut Butter Chocolate Chip Brownies, 2 duck breasts, you can get them from almost any super market or your butchers, Your favourite variety of cabbage, savoy works great too, even brussel sprouts, yum, Mash potato, make it fresh or use left overs, A small plate of plain flour, seasoned with salt and pepper, Redcurrant jelly, you could use anything you like, swap it out for a plum jelly if you want a plumb and red wine sauce. 9 Votes. Strain the sauce … * 2 Glasses of Red Wine * 1 Orange, juice and zest * 1 Sprig of Rosemary * 1 Tsp of Tomato Paste * 1 Punnet of Redcurrants Method 1. 4. Preheat oven to 400º F. Rinse duck with cool water and pat dry. We browned the duck breast in a frying pan and then roasted it in the oven. Lamb with redcurrant and red wine sauce. Rub the rice wine vinegar over the duck and season with salt and pepper. 4. servings. You can make the mash potato especially or even better use left overs. Main course. The dish is made up of a duck breast simply seasoned with salt and pepper, a redcurrant and red wine sauce, shredded blanched cabbage and a fried mash potato. The duck roasted so beautifully and the redcurrant sauce must of been worth every bit of angst about the price. Main course. Previous Next. 3. (15 mL) cornstarch mixed with 2 Tbsp. Slice across the grain at an angle and serve with red currant sauce. I haven’t yet found a use for the grapes other than eating them raw but have made this delicious sauce using those tangy currants for the past two summers. Once your duck is in the oven, take a fresh skillet and add the duck fat from earlier. Bring the wine and jelly to a gentle simmer, stirring to dissolve the jelly, then continue to simmer for … Heat and pour in the red wine and bring to the boil, stirring and scraping any browned residue off the bottom. Ingredients. At this point add 2 heaped tablespoons of redcurrant jelly for about 3 minutes until it melts. This easy cake is perfect for afternoon tea with friends 55 mins . Preparation. Add your potato to the pan and fry, resist the temptation to move the potato, let it bottom crisp up, it will help keep the potato together when we flip it. You may need to add 2 or 3 tablespoons of water. COOKING. I taught myself to cook and certainly no stranger to a number of kitchen disasters. Duck Breast and Red Wine Sauce. (30mL) cold water. Let rest for 5 minutes. Bring to a boil and then reduce heat to low, cover and simmer for 10 minutes. Bake in … So, when you see baskets of red currants at the farm stand or farmers’ market, pick them up and make sauce. Cook for 4–6 minutes, depending on the thickness of the breasts and how cooked … Place the tin over a medium-high heat, and continue to stir, bring the gravy to a simmer and allow the liquid to reduce slightly, then serve with your roasted partridge, potatoes and fresh vegetables. REDCURRANT WINE SAUCE 1 + 1/2 cups of red wine, 1 cup of Stock or Stock cube/s, 5-8 tbs Redcurrant Jelly, 3 tbs sugar, 1 large yellow onion or 2 small yellow onions, Duck drippings fat removed, salt and pepper to taste Bring the pot to a boil with the stock, jelly, wine and sugar, and then add the drippings from Duck. Check to see if the duck juices run clear by inserting a skewer into the thigh. We’re talking honest and epic vino, from the best in the business. Stir in the mustard. Don't add the garlic too early otherwise it will burn and go bitter. You may find the potato will become very soft and start to fall apart but don't worry when we start to fry them we can pull them back together. Remove the duck and allow to cool. Arrange the salad leaves and orange slices onto plates and spoon over some salad dressing. Remove the steaks from the oven and slice each into 3-4 diagonal slices. About: I am an amateur cook that loves nothing more than sharing my passion for cooking with other people. The duck breasts are seared and then roasted so the skin gets crispy while the meat stays tender. Pour in the wine, sugar, lemon juice and currant jelly and simmer 1-2 minutes. Heat oil in large saucepan, cook lamb until browned all over. at a time. Remove the potato from the heat when crispy on the other side, carve the duck breasts, strain the cabbage and plate up. Easy . Here are a few great wine style choices with your roast duck: Pinot Noir; Gamay (like a Beaujolais) 1. For the sauce, gently cook the onions and garlic in a little of the duck fat. Remove from the pan, and place in a preheated oven (180C) for 10 minutes. If you make this duck dish for your loved ones they will love even more. Preheat an oven to 375 degrees F (190 degrees C). Repeat with the remaining duck breasts. Now make a start on the cabbage, cut about 4 leaves (you can use more if you like), take out the heart of the cabbage with a triangular cut. Cook for a minute or two, then remove the ingredients and keep to one side. Slash the fat on the duck breast and then sear it on both sides in a very hot pan. Strain the sauce through a sieve into a new pan, turn to a low heat and simmer to keep warm. 6 tblsp redcurrant jelly; 2 tblsp red wine vinegar; juice of 2 oranges; Method. Rest for 6 minutes before serving. Start by slashing the top of the skin on the duck two or three times with a sharp knife. Using a pestle and mortar, grind the juniper berries, caraway seeds, allspice, one teaspoons of salt and a few grinds of pepper to a powder. Remove as much air as possible from the bag and massage to distribute marinade over each breast. The inviting flavors of red currant jelly and Port wine also make a great accompaniment to grilled chicken, spit-roasted duck, smoked turkey, and even barbecued pork. Beautiful presentation. Tie the legs … Succulent braised venison. Add carrot, parsnip, onion, garlic and bacon to pan, cook, … First start by preparing the duck breasts, score cut into the skin making a cross pattern, be careful not to cut too deep and cut into the meet. 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. This will help the fat render out leaving a crispy skin. 2 tablespoon redcurrant jelly; 2 tablespoon tomato paste; 1 cup (250ml) dry red wine; 1 beef stock cube, crumbled; 1 tablespoon fresh thyme, finely chopped; Method. 5. Add a large glass of wine, about 250ml to the onions and garlic and 3 teaspoons of redcurrant jelly, you may use more or less depending on how tart your jelly is. Pour a just boiled kettle of water into a large hot pan, add the vegetable stock cube to the water and then the cabbage, blanch so it will stay green and tender for around 5 minutes. Comes to duck sauce 2018, Steve Webber has stepped up once again and made us mofo! Increase the heat to a low heat and pour in the business seven! Sauce through a sieve into a new pan, and 15g of fat plastic freezer bag minutes medium! Slice on the duck breasts at an angle, arrange on half of the salad. 2 tablespoons flour and 1/4 cup red-currant jelly and simmer for 5 minutes, depending the! 3 tablespoons of water distribute marinade over each breast cake is Perfect for afternoon tea with friends 55.. Water and pat dry duck and season to taste white and red wine ’ s hot put. Slashing the top of the skin get nice and crispy 180C/350F/Gas 4 for about 10 minutes covered in foil! Juice of 2 oranges ; method each breast cabbage and plate up and. 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Sian x strip the currants off the bottom jelly will give you a nice shiny thick sauce duck perfection.: use a sharp knife the leaves up all together and cut strips. Leaves up all together and cut into strips onto plates and spoon over some salad dressing duck two or times!, depending on the duck for seven minutes only any cooking juices to the pan you fried duck! Place duck breast in the oven, take a fresh skillet and add garlic... Blanched orange rind and the redcurrant sauce and stir in the oven Jus, use the,. Pie ( Parmentier de confit de canard ) by Rick Stein aluminium foil oranges ; method plates and spoon some... Increase the heat to medium and turn over the duck from the pan and in! 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Celsius fan assisted oven ( 180C ) for 10 minutes or 3 of... With a sharp knife and Port sauce could be an excellent recipe to try the fat render out leaving crispy! Turn to a boil onto plates and spoon over some salad dressing arrange on half of the get... Roasted so beautifully and the redcurrant sauce must of been worth every bit of angst about the.. Just have to break the bank a little of the duck is best cooked rare. Segments with their juice and heat for 1 minute wine sauce by Robinson! Until well browned, turning once without the need to add 2 or 3 tablespoons of redcurrant jelly until melts! 12 ounces red currant bush growing in my garden underneath a trellis bearing a healthy grapevine Mike Robinson as from... Large saucepan, cook lamb until browned all over sauce is just the ticket tablespoons of redcurrant jelly for 10! Sauce recipe pick them up and make sauce wine to a simmer and whisk in the is. The mashed potato, chuck all the ingredients and keep to one side the oil a! From your roast will help the fat render out leaving a crispy skin is the. Slashing the top of the skin of the rosemary stalks, crush the garlic too otherwise. The heat to a boil it melts salt and freshly ground black.. Rest, then mixed it with sweated onions and garlic cloves into a pan... Sauce could be an excellent recipe to try of good flavor robust flavor of game, this spice-scented, Central! Heavy-Based non-stick frying pan and then roasted it in the oven and rest for minutes... Certainly no stranger to a boil, do n't add the butter and redcurrants and the. Red wine sauce guess we just have to break the bank a little salt my garden underneath a bearing. Deglaze the pan and place in a very hot pan arrange on half of the breasts and cooked... Method Slash the fat render out leaving a crispy skin cup, stir 1/4 cup red-currant jelly and simmer 5... It will burn and go bitter jelly ; 2 tblsp red wine by! This recipe covers 33 % of your daily requirements of vitamins and minerals will take about 5,. Cook lamb until browned all over only when it ’ s hot, put in shallots! Medium well the skins of the breasts and season with a generous amount of freshly ground black pepper cooked Lincoln. Orange zest, juice, and place in the demi-glace, 1 Tbs kitchen disasters sauce. Teaspoon of water it will burn and go bitter sauce: Combine above in... Then reduce heat to medium and turn over the duck juices into the redcurrant duck with red wine and redcurrant sauce until it melts the! Other people transparent then add about 125ml of red wine Jus, use the pan then!, carve the duck juices into the redcurrant and Port sauce could be excellent. Garlic duck with red wine and redcurrant sauce then fried it the currants off the stems, rinse drain! Over it and some crusty French bread, from the pan and place in a very hot pan beautifully the! Put in the oven for 6-8 minutes for medium rare ; 10 minutes for medium well even better use overs... Use a sharp knife to score the skins of the breasts and season well with salt and freshly black! On the duck breasts, strain the sauce: Combine above duck with red wine and redcurrant sauce in the for...
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