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Duck with Blueberries    HT  MC  40mins

  

 

Serves   4      Hot   Poultry  Game   Fruit  Alcohol  Main Course  Eggless

 

  

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 Blueberries

   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 blueberries and stock.

 

6. Bring back to the boil, reduce the heat and add  the duck. Simmer 15-20 minutes stirring from time to time. Serve hot.

 

 

 

More Poultry & Game Recipes  |  General Poultry & Game Prep & Cooking Times  

 

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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.

 

Tips, Options and Substitutions

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Main equipment

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

 

Freezing/Make ahead

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