Ingredients

  • 4 large duck breasts skinned
  • 45 grams butter, unsalted
  • Sauce
  • 150 milliliters white wine
  • 3 tablespoons brandy
  • 110 milliliters chicken stock
  • 290 milliliters double cream
  • 2 tablespoons wine vinegar
  • 1 teaspoon sugar, caster
  • 1 tablespoon port, tawny
  • 20 grams green peppercorns canned, rinsed
  • 20 grams pimiento finely diced
  • salt and pepper
  • Garnish
  • 30 grams butter, unsalted
  • 2 red apples peel, core, 8ths
  • ½ teaspoon sugar, caster

Directions

1. Sauce: Boil wine and brandy for about 5 minutes, until reduced by two-thirds. Add stock and boil for 5 more minutes. Add cream and boil for a further 5 minutes, stirring occasionally so that it does not catch on the bottom, until sauce is spoon coating consistency.
2. Heat vinegar and sugar in a small saucepan until sugar dissolved. Boil until caramelized. Add the reduced cream sauce. Stir well. Add the port, peppercorns and pimiento. Season with salt and pepper. Set aside.
3. Duck: Melt 45 grams butter in a large frying pan. Add duck breasts and brown on both sides. Reduce heat and continue cooking until breasts are done but still pink.
4. Melt the 30 grams of butter in another pan, add apples with a little sugar and cook until golden brown.
5. Serve duck breasts garnished with the apples and sauce on the side.

Notes
Notes:Original serves 4.
Serving Ideas:Original serves 4.


Categories
Game, main course
Keywords
Game, main course
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