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Cider Braised Duck with Cranberry
HT MC British 35mins
Serves 4 Hot Poultry Alcohol Fruit Main Course Eggless England Britain Europe
Ingredients:
4 x large Duck Breast Fillets
2 tbsp Freshly Chopped Thyme
1 tbsp Olive Oil
25g/1oz Butter
1 Large Onion, sliced
1 tbsp Plain Flour
450ml/15fl.oz. Cider
200g/7oz Fresh Cranberries
180ml/6fl.oz. Chicken Stock
Instructions
1.
Rub duck pieces with the thyme, and salt and pepper.
2. Heat the olive oil in a large frying pan, add the duck breasts skin side down, and brown well. Remove from the pan and set aside.
3. Wipe the frying pan out with kitchen paper then return to the heat and melt the butter. Add the onions and fry until softened.
4. Sprinkle the flour over the onions and sauté for a further 2 minutes, stirring constantly.
5. Gradually add the cider, stirring all the time, bring to the boil then stir in the cranberries and stock.
6.
Bring back to the boil, reduce the heat and add the duck. Simmer 10-15 minutes stirring
from time to time. Serve hot.
Serving suggestions: Accompaniments: Celeriac Rosti, Tender-stem Broccoli Dessert: Rice and Sultana Pudding |