Side Pannel
Smoked Breast of Wild Duck And Red Current And Citrus Sauce
Smoked Breast of Wild Duck And Red Current And Citrus Sauce
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry
Ingredients List
- 2 Wild duck breasts
- Flour
- Salt and pepper
Directions
SAUCE
2 Shallots, chopped fine
1 Lemon rind cut into strips
1 Orange rind cut into strips
5 tb Red currant jelly
Juice of half a lemon
Juice of half an orange
20 ml Water
50 ml Port
5 ml French mustard, prepared
1/2 ts Ginger, ground
1/4 ts Cayenne pepper
Take the duck breast and season well in flour, salt and pepper. Seal in a
pan of hot oil. Put into smoker and place a slice of lemon under and a
slice of orange over each breast. Smoke for about 5 minutes using 100ml os
methylated spirits. At this stage the duck will have a slight smokey
flavour but will still be undercooked. By placing the duck back into a hot
oven (250*C) for 5-10 minutes you will obtain a pink colour.
Sauce:
Step 1 Place the shallots with the water in a small saucepan and simmer for
3 minutes.
Step 2 Boil the lemon and orange strips in a little water in a saucepan for
about 10 minutes. Drain well.
Step 3 Heat the red currant jelly in a small saucepan and when it has
melted add the shallots, lemon and orange strips, lemon and orange juice,
port, mustard, ginger and cayenne pepper. Mix thoroughly.
2 Shallots, chopped fine
1 Lemon rind cut into strips
1 Orange rind cut into strips
5 tb Red currant jelly
Juice of half a lemon
Juice of half an orange
20 ml Water
50 ml Port
5 ml French mustard, prepared
1/2 ts Ginger, ground
1/4 ts Cayenne pepper
Take the duck breast and season well in flour, salt and pepper. Seal in a
pan of hot oil. Put into smoker and place a slice of lemon under and a
slice of orange over each breast. Smoke for about 5 minutes using 100ml os
methylated spirits. At this stage the duck will have a slight smokey
flavour but will still be undercooked. By placing the duck back into a hot
oven (250*C) for 5-10 minutes you will obtain a pink colour.
Sauce:
Step 1 Place the shallots with the water in a small saucepan and simmer for
3 minutes.
Step 2 Boil the lemon and orange strips in a little water in a saucepan for
about 10 minutes. Drain well.
Step 3 Heat the red currant jelly in a small saucepan and when it has
melted add the shallots, lemon and orange strips, lemon and orange juice,
port, mustard, ginger and cayenne pepper. Mix thoroughly.
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