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Thursday, 21 April, 2005 3:05 PM |
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| Duck
with Raspberry Sauce |
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serves
4 |
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| from
www.recipes4us.co.uk |
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| Ingredients:
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| 4
duck breasts |
| 120
ml white wine |
| 250g
raspberries |
| 120ml
duck or strong chicken stock |
| 2
tablespoons red wine vinegar |
| A
pinch of sugar |
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Salt and pepper |
| 4
large Trout Fillets |
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| Method: |
- Preheat the oven to 220°C.
- Make 3-4 cuts through the skin of the duck using a sharp knife then
season lightly with salt and pepper
- Heat a large frying pan until very hot then place the breasts skin
side down and cook for 2-3 minutes until the skin begins to brown. Turn
the breasts over and brown for 2-3 minutes
- Transfer the duck to a shallow baking tin and bake for 10-20 minutes
depending on how well done you like your meat
- Remove the duck from the dish and keep warm
- Pour off excess fat from the tin then place on a medium heat on top
of the stove. Add the vinegar and wine, bring to the boil, scraping
up any bits at the bottom of the tin with a wooden spoon and continue
to boil until slightly reduced.
- Reserve a few raspberries for garnish and add the rest to the pan
together with the sugar and stock. Bring to the boil and boil rapidly
to reduce to a sauce consistency. Adjust seasoning then strain into
a jug.
- To serve, slice the breasts diagonally into 3-4 pieces, and pour the
sauce over the top. Serve immediately.
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