Spiced Duck with Port and Berry Sauce recipe
information
Preparation time: 10 min Cooking time: 1 hr 15 min Cals per serving: 1211
ingredients
6 small duck breasts , about 225 g (8 oz) each, well trimmed and fat scored in a diamond pattern
1/4 tsp ground allspice
1/2 tsp ground cinnamon
fresh flat-leaf parsley to garnish
1/4 tsp ground allspice
1/2 tsp ground cinnamon
fresh flat-leaf parsley to garnish
For the port and berry sauce
4 tsp vegetable oil
175 g (6 oz) onion , chopped
3 tbsp golden caster sugar
3 tbsp red wine vinegar
(15 fl oz) port 450 ml
(15 fl oz) red wine 450 ml
450 ml (15 fl oz) fresh chicken stock
1 cinnamon stick
1 bay leaf
1 clove
175 g (6 oz) frozen mixed berries, such as, redcurrants, blackcurrants, raspberries , thawed (not strawberries) and drained
175 g (6 oz) onion , chopped
3 tbsp golden caster sugar
3 tbsp red wine vinegar
(15 fl oz) port 450 ml
(15 fl oz) red wine 450 ml
450 ml (15 fl oz) fresh chicken stock
1 cinnamon stick
1 bay leaf
1 clove
175 g (6 oz) frozen mixed berries, such as, redcurrants, blackcurrants, raspberries , thawed (not strawberries) and drained
method
1. Preheat the oven to 220°C/200°C fan oven/Gas Mark 7.
2. To make the sauce, heat the oil in a saucepan, add the onion and cook gently for 10 to 15 minutes or until soft. Add the sugar and cook over a high heat until golden. Add the vinegar, then bubble and reduce until all the liquid has evaporated. Add the port, bubble and reduce by one-third, then add the red wine and reduce by half. Add the stock, cinnamon stick, bay leaf and clove. Bring to the boil; bubble for 25 minutes or until reduced by half. Strain and reserve the liquid.
3. To make the spiced duck, heat a heavy-based flameproof casserole until hot and add the duck, skin-side down. Cook, covered, for 10 minutes or until the skin is brown (don't cook the flesh side). Remove the duck and place in a roasting tin, skin-side up. Season with salt and pepper, allspice and cinnamon.
4. Roast the duck for 10 minutes for rare, 15 minutes for medium rare and 20 minutes for well done. Set aside.
5. Add any juices from the roasting tin to the reserved sauce, bring to the boil and add the berries. Check the seasoning. Slice the duck breasts and arrange on plates, then spoon the port and berry sauce around. Garnish with parsley and serve.
2. To make the sauce, heat the oil in a saucepan, add the onion and cook gently for 10 to 15 minutes or until soft. Add the sugar and cook over a high heat until golden. Add the vinegar, then bubble and reduce until all the liquid has evaporated. Add the port, bubble and reduce by one-third, then add the red wine and reduce by half. Add the stock, cinnamon stick, bay leaf and clove. Bring to the boil; bubble for 25 minutes or until reduced by half. Strain and reserve the liquid.
3. To make the spiced duck, heat a heavy-based flameproof casserole until hot and add the duck, skin-side down. Cook, covered, for 10 minutes or until the skin is brown (don't cook the flesh side). Remove the duck and place in a roasting tin, skin-side up. Season with salt and pepper, allspice and cinnamon.
4. Roast the duck for 10 minutes for rare, 15 minutes for medium rare and 20 minutes for well done. Set aside.
5. Add any juices from the roasting tin to the reserved sauce, bring to the boil and add the berries. Check the seasoning. Slice the duck breasts and arrange on plates, then spoon the port and berry sauce around. Garnish with parsley and serve.
serving amount
serves: 6
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