previous | next |
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
previous | next |