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Wild Duck with Blackcurrant and Cassis Sauce
Roasted wild duck served with a rich reduction of port, red wine, cassis, and fresh blackcurrants.
Dinner
Duck
Game
Sauce
Blackcurrant
Estimated Nutrition
Calories
1287.3
kcal / serving
2574.6 kcal total
Carbs
47.4
g
per serving
94.8 g total
Fat
78.1
g
per serving
156.2 g total
Protein
59.2
g
per serving
118.4 g total
Cook Time
65
minutes
Serves
2
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
CondimentsSauces
1
splash
Red Wine Vinegar
Dairy
50
g
Butter
divided
Fruits
15
g
Blackcurrants
Liquids
150
ml
Port
150
ml
Red Wine
50
ml
Cassis
blackcurrant liqueur
50
ml
Blackcurrant Juice
Meat
1
piece
Wild Duck
trussed
5
cm
Pork Back Fat
square piece
NutsSeeds
1
pinch
Sea Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
1
sprig
Thyme
Vegetables
3
piece
Shallots
finely diced
Method
1
Preheat the oven to 180°C.
2
Truss the duck and place pork fat over the breast.
3
Roast the duck in a tin for 10 minutes.
4
Remove the fat and roast for 40 more minutes while basting.
5
Remove the bird from the oven and let it rest in a warm place.
6
Cook shallots and thyme in 25g of butter for 10 minutes.
7
Add vinegar for 30 seconds, then pour in port, wine, and cassis.
8
Reduce the liquid to a thin syrup and simmer with blackcurrant juice for 5 minutes.
9
Add blackcurrants to warm through and whisk in the remaining 25g of butter.
10
Carve the duck and serve with the sauce.