Sunday, 4 March 2012

Roasted duck breasts with red wine sauce

400g new potatoes
1 1/2 tbsp oil
3 sprigs rosemary
zest of 1 lemon
2 cloves garlic,crushed
1/4 tsp ground cumin
2 x 140g duck breasts,scored
2ooml red wine
1tbsp redcurrant jelly
100g fine green beans

Preheat oven to 200c,fan 180c,gas 6.Toss the potatoes in a roasting tin with 1 tbsp of the oil,the zest and 1/3 of the rosemary.Roast for 20 min.Meanwhile,mix the remaining rosemary and oil together with the garlic and cumin to make a marinade.Heat a frying pan over a high heat.Add the duck,skin side down.Reduce the heat;fry for 6-8 min until crisp.Turn and cook for 5 mins.Brush with the marinade; remove and transfer to the tray in the oven.Roast with the potatoes for 10 mins.Meanwhile,pour the wine into the pan used to cook the duck in,and mix in the jelly.Simmer  for 5 mins.Cook the beans in a pan of boiling water for 3 mins.Drain.Slice the duck and serve drizzled with the red wine sauce,potatoes and veg.

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