Breast Of Duck With Dip

breast of duck with dip

Breast Of Duck With Dip

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This recipe for breast of duck with dip is a must-have at your next party. It's easy to make, can be prepared ahead of time, and feeds a crowd.
Servings: 2
Calories: 726


  • 2 breasts of duck with skin
  • 2 tbsp walnut oil .
  • paprika
  • salt and pepper
  • butter to grease the oven proof dish
  • 1/2 pint red wine
  • 6 tbsp ready made Cumberland sauce
  • 1/4 pint port
  • 1 oz currants
  • 4 tbsp finely chopped walnuts


  • Preheat the oven to gas mark 4 (350° F or 180° C). Wash and dry the meat. Score the skin with a sharp knife in a diagonal lattice.
  • Heat the walnut oil in a frying pan and brown the meat. First fry the skin to a golden colour and season with salt, pepper and paprika. Then turn the meat just once. Crease an oven proof dish with the butter.
  • Place the meat in the oven proof dish, skin face up. Add the red wine and place in the centre of the oven. Bake for approximately 10 minutes.
  • Heat the Cumberland sauce and port, add the currants and simmer for 3 to 4 minutes. Roast the walnuts in a pan. Slice the meat and arrange it on plates. Pour on the sauce and sprinkle with the walnuts. Potato crisps make an ideal accompaniment.
Calories: 726 kcal
Carbohydrates: 21 g
Protein: 54 g
Fat: 37g
Saturated Fat: 5 g
Cholesterol: 174 mg
Sodium: 4314 mg
Potassium: 1085 mg
Fiber: 3 g
Sugar: 12 g
Vitamin A: 136 IU
Vitamin C: 15 mg
Calcium: 60 mg
Iron: 13 mg
Ingredients Duck
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