with Raspberry Sauce HT
MC English 45mins
4 Hot Poultry Game Alcohol
Fruit Main Course
Gluten Wheat Dairy Free Eggless England British Europe
tbsp Red Wine Vinegar
Fresh Duck or strong Chicken Stock
and freshly ground Pepper
Preheat the oven to 220C, 425F, Gas Mark 7. Make 3-4 cuts through the skin of
the duck using a sharp knife then season lightly with salt and pepper.
Heat a large frying pan until very hot then place the breasts skin side down and
cook for a 2-3 minutes until the skin begins to brown. Turn the breasts over and
brown for 2-3 minutes.
Transfer the duck to a shallow baking tin and bake for 10-20 minutes depending
on how well done you like your meat.
Remove the duck from the dish and keep warm.
Pour off the excess fat from the tin then place on a medium heat on top of the
stove. Add the vinegar and wine, bring to the boil,
scraping up any bits at the bottom of the tin with a wooden spoon and continue
to boil until slightly reduced.
Reserve a few raspberries for garnish and add the rest to the pan together with
the sugar and stock. Bring to the boil and boil rapidly to reduce to a sauce
consistency. Adjust seasoning then strain into a
To serve - slice the breasts diagonally into 3-4 pieces, transfer to a
warmed serving platter or individual plates and pour the sauce over the top.
Serving Suggestions :
Poultry & Game Recipes | General
Poultry & Game Prep & Cooking Times
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