Title: Duck Au Cassis
Categories: Entree Poultry British Fruit
Yield: 4 Servings

1		Duck
FOR THE STOCK
1		Set duck giblets etc
1		Onion; chopped
1	sm	Carrot; chopped
1		Stick celery
20	fl	Water
1		Bayleaf
		Salt & pepper
FOR THE SAUCE
7	fl	Dry white wine
2	tb	Blackcurrant jam or jelly
3	fl	Creme de cassis
GARNISH
		A few stalks blackcurrants

Using the giblets from the duck (and the end joint of the wings if you like), make a good strong stock. Soften the chopped onion in a little duck fat, add the giblets and brown well. Add the chopped carrot & celery. Add the water, bring to the boil add herbs and seasoning and simmer for 30 minutes or so. Strain and measure, reducing to 1/3 of the original quantity of water. Add the white wine and bring to the boil again, now reduce to half volume. Stir in blackcurrant jam/jelly and stir till dissolved. Set aside until ready to finish. : Roast the duck as usual in a moderate oven. When cooked, quarter, cover and keep warm while finishing the sauce. Defat the roasting juices, re-heat the sauce, add to the roasting juices and add the creme de cassis, warm through. Correct seasoning. Pour a little of this sauce over the roast duck, and serve the rest separately. Garnish with a few stalks of blackcurrant.

Recipe Elaine Hallgarten MMed IMH Georges' Home 2:323/4.4

From: Ian Hoare Date: 05 Mar 97 National Cooking Echo Ä

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