Side Pannel
Wild Duck with Port Wine Sauce
Wild Duck with Port Wine Sauce
- Recipe Submitted by ADMIN on 09/26/2007
Category: Scottish
Ingredients List
- 2 Wild ducks
- 4 Rashers streaky bacon
- 2 tb Butter or oil
- 1 Lemon; juice of
- 8 tb Port wine
- Salt; cayenne pepper, and
- ; black pepper
- 1 ts Mushroom relish; (optional)
- -or
- 1 ts Mushroom ketchup; (optional)
- 2 tb Orange marmalade
Directions
Cover breasts with bacon, put into roasting tin with fat or oil.
Cook in oven at 350øF (180øC) for about 35 minutes.
Before serving, remove bacon (use as garnish).
Score breasts along breastbone 2 - 3 times.
Sprinkle with salt and pepper.
Pour port wine and lemon juice over, return to oven for 5 minutes.
Put the birds on warmed dish.
Reduce pan juices on stove top with marmalade and mushroom relish.
Flamb”š birds by pouring 2 tbsps warmed brandy over and lighting at table.
Serve gravy separately.
Cook in oven at 350øF (180øC) for about 35 minutes.
Before serving, remove bacon (use as garnish).
Score breasts along breastbone 2 - 3 times.
Sprinkle with salt and pepper.
Pour port wine and lemon juice over, return to oven for 5 minutes.
Put the birds on warmed dish.
Reduce pan juices on stove top with marmalade and mushroom relish.
Flamb”š birds by pouring 2 tbsps warmed brandy over and lighting at table.
Serve gravy separately.
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