2⁄3 cup duck fat or oil (such as peanut or olive) ¼ cup minced shallot. Change ). Rest the duck for 10 minutes before plating up. haha I also used to love feeding ducks as a kid, now I just eat them. Mix together the dried thyme, brown sugar, oil, and Cassis, with some salt and pepper. ( Log Out /  Return the pan to a medium high heat. Order food online at Cassis, Huntington with Tripadvisor: See 207 unbiased reviews of Cassis, ranked #6 on Tripadvisor among 224 restaurants in Huntington. Coarse, freshly ground black pepper. Panfried duck with blackcurrant and cassis. In the remaining duck fat, fry the sjalots quickly. ½ C crème de cassis. In a saucepan, melt half the butter and gently cook the shallots with the thyme for 10 minutes. 1 1/2 to 2 pounds duck breasts. In a bowl, mix together the soy sauce, honey, ginger and water. Stand each fig, … Ginger and Cassis Sauce Jan. 30, 2002 Despite the name, this flavorful, but not overpowering sauce actually uses black currant jelly (the jelly provides some extra body to the sauce). Sprinkle over the skin of the duck breasts, then press in with your hands. Conor. Use a fork to score the duck breasts through the skin and fat but not all the way through to the meat. 2 Gressingham duck breasts. Stir in the crème de cassis; warm the sauce over low heat. Make the sauce first. The blackcurrants will break down a bit, but you’re not looking for a completely smooth texture – in this case lumpy is good. I’m know that many people don’t like to relate the living animal to the dish. 2 fatted duck breasts (magret), each about 1 pound (500 g) Fine sea salt. 300 ml red wine. 1/2 cup (125 ml) best-quality balsamic vinegar. Mix together the red wine, cassis, and cornstarch in a small bowl. Reduce down to a syrupy consistency. Change ), You are commenting using your Google account. Place the duck skin side up. For the parsnip purée, peel parsnips and cut into medium-sized cubes. Kosher salt. Mar 7, 2019 - D'Artagnan is the house that duck built. 1 tablespoon red-wine vinegar. Delicious. Sauce: ½ cup beef broth. While the duck breasts are resting, using the pan you just sautéed them in, pour off most of any duck fat remaining in the pan, leaving about 2 tablespoons. In a hot pan, pour in the red wine and reduce by half. Add the finely chopped shallots. See more ideas about duck recipes, recipes, recipe d. Pan-Seared Duck Breast with Cassis Compote Ingredients 4 (6-ounce) boneless duck breasts 3 teaspoons coarsely ground black pepper 4 shallots, minced 1/4 cup crème de Cassis 1/2 cup black currant jam (unsweetened if possible), 1/4 cup balsamic vinegar Procedure Preheat oven to 350 degrees F. Place the duck skin-side-up. Everything You Want to Know About France and More... Looks really special, tastes delicious, this great recipe for duck in red wine sauce with crème de cassis couldn’t be quicker or easier to make and goes perfectly with duck. 2 tbsp. Add the gravy, bring back to the boil, and then simmer gently to thicken. While the sauce is on its way, cook the duck breasts in a non-stick pan which is heated, start skin … I like the way the duck skin catches a little, offset by the softness of the mash. Sweet and sour, salty, fishy, smooth and crunchy. Put aside and turn to the celeriac. Or a place of origin. 1 Tbsp. February 8, 2015 By Veronique Deblois. It’s something I’m very aware of when visiting the animals on the farm. Ingredients: 16 fresh figs. I served this with a little rocket for a peppery contrast and a few duck fat roasted potatoes. 110 g butter – 40g for the blackcurrant sauce, 70g for the celeriac. The key ingredient is the crème de cassis — black currant liqueur. A Gressingham duck is rather like a Hoover. 1/2 … Boozy Sauce for Duck. Trim the duck breasts of excess fat and score the skin several times with a sharp knife. Reduce heat to medium low and simmer until sugar has dissolved. Render the fat (melt down) on a low to medium heat, for 10 minutes. Finely dice shallots. Gressingham duck with blackcurrant and cassis sauce. 120 ml Creme de cassis. 3. 300ml gravy (readymade is fine – veal, chicken). Season with black pepper. Tim and I were wondering about this the other day – whether Gressingham was a breed, or a brand name. It turns out it’s all three. Prepare the sauce ingredients – put the chopped shallots, red wine and crème de cassis in a saucepan, bring to the boil and reduce the liquid by half. Orange Sauce for Duck. 4. 110 g butter – 40g for the blackcurrant sauce, 70g for the celeriac. 2. I love the colours of this dish, how the the blackcurrant and cassis sauce bleeds into the whiteness of the celeriac mash. Duck: Preheat oven to 200 C / Gas 6. I’ve fed the ducks and Canada geese here a few times with some sourdough, but having looked on the intertubes just now, it seems feeding them any kind of bread isn’t really a good idea, and not necessary for their survival – even in the coldest weather. 5. 1. Honey & Soy Marinade for Duck. 1. It’s nice with mashed potato with a little fried onion stirred in, green vegetables or with rice and vegetables. Redcurrant Jus. Thanks for great recipe and it was my first time cooking Celeriac. Cook duck … If you’re going to feed ducks for the fun of it – and it is nice seeing them waddling up to see what’s in the bag, seeds would be better for them. It was bred in Gressingham, Lancashire by the Buchanen family, who later bought exclusive rights to breed the ducks, hence it becoming a brand name. -a duck breast (about 350 g) -125 grams fresh blackberries -120 ml red wine -2 tablespoons red wine vinegar -2 tablespoons black currant liqueur (crème de cassis) -4 tablespoons honey -spices: pepper, anise (optional), hot pepper. Tim nearly brought home a weakling piglet to look after, then realised he couldn’t feed it every two hours as he had to be working on the project. And I guess I would’nt have been too pleased about getting up every two hours at night when I need to go to a freelance job next day. Whilst the duck is roasting make the sauce. Add the 40g butter. Pour into the pan, and simmer for 3 minutes, stirring constantly, until the sauce is thickened. Serves 4. Put the diced celeriac into a large pan of cold water, and squeeze in the lemon juice. Pour the sauce through a sieve; discard bacon and vegetables. Slice the duck breasts thinly, pour a little sauce … Place in a glass dish. Slice the breast into 5 or 6 sections, lay out the celeriac and place the duck on it, then spoon over the blackcurrant sauce. It has everything. Season generously with salt and pepper. Preheat oven on broiler setting. Change ), You are commenting using your Facebook account. Melt the butter in a medium saucepan over medium heat until starting to foam. Using a sharp knife, score the skin on the duck breasts in a crisscross pattern. Pour into the pan, and simmer for … The ducks in the park here are also like a Hoover – for different reasons. Drain and put aside, keep warm. ( Log Out /  Score the fat on the duck breasts, making about 4 cuts on each. Lower the heat and cook for five minutes per side and a little extra if you like your duck well done. Reheat the frying pan and cook the … Leave to stand for 30 mins to 1 hour. Anything grown above the ground, drop into hot water. Well, it would, let’s be honest. Post was not sent - check your email addresses! Sauce au Cassis. 16 fresh figs 2 fatted duck breasts (magret), each about 1 pound (500 g) Fine sea salt Coarse, freshly ground black pepper 1/2 cup (125 ml) best-quality balsamic vinegar (see Note) 1 cup (250 ml) crème de cassis (black currant liqueur) or black currant juice Best, Spread over the duck, pushing well into the scored skin. Tim’s note: anything grown below the ground (root veg) start in cold water. 1 whole celeriac, chopped into 1 inch cubes. I was chuckling at the thought that the ducks and swans on the river at Richmond where we used to walk probably live on discarded Poilane bread. There’s a lot of breast meat on it, and it’s know for its gamey flavour. Sorry, your blog cannot share posts by email. Get inspired to cook duck with these recipes. Simmer sauce until wine has evaporated; stir in stock and set pan aside to allow the flavours to develop. With a very sharp knife score the skin of the duck breast in a criss cross pattern – don’t go into the flesh. Place in a hot pan, skin side down, no oil needed. Turn over and cook for another 5 minutes. Change ), You are commenting using your Twitter account. Preparation. Add the vinegar and let it bubble for 30 seconds then pour in the port, wine and cassis. 1/3 cup cassis or port. Add the shallots and cook to … Great post, I’ve gotta try that recipe soon. Cherry & Red Wine Sauce. This reduction is what I typically serve over duck but it could be great over other poultry, over lamb or even beef. ( Log Out /  Salt & black pepper. Duck Breast with Black Currant Sauce. It can’t be good for them to eat stuff that’s so so nutritionless. Tim had some blackcurrants  in the freezer from a foraging day, he put them in frozen. It is odd. Heat the pan up to a higher heat. Add raspberries, and simmer for another minute until heated through. You still have duck fat in the pan, if it isn't enough, add a bit from the jug, where you kept the duck fat. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. 4. None of these ducks were harmed in the making of this dish. Sauté parsnips and shallots in butter until translucent, then deglaze with white … Reduce to a thin syrup then add the blackcurrant juice and simmer for five minutes. Check the seasoning – add a touch of salt. Season the duck breast on both sides. ½ cup red wine. 1 cup (250 ml) crème de cassis (black currant liqueur) or black currant juice. It is well worth your while going out of your way to find some. Later I guess it would end up going to the abattoir. By that I mean a it’s a brand name that has become a noun. 1⁄3 cup cassis or port. Thank you Conor. 2 russet potatoes. They hoover up a lot of rubbish factory-produced bread that’s thrown to them. ½ C duck stock (or chicken stock) made this dish tonight – delicious with black currants from my father’s garden. In a hot pan, pour in the red wine and reduce by half. Ingredients (for 4) 4 duck legs. 1 clove garlic, minced. Everything You want to know about france and more…, The Good Life France is the leading independent website about all things French from travel to culture, gastronomy to property and practical guides & more…, Copyright © 2021 The Good Life France | Built by WebsitesThatWork.com, By continuing to browse the site you are agreeing to our use of cookies, Cannes Film Festival postponed but TV5MONDE puts on a show, My France | Laurent Yung SomMailier French Wine Club, Top tips to know before you move to France, A to Z of Paris | 26 fascinating facts about Paris. Gradually add the stock, stirring constantly to avoid any lumps forming. Add the blackcurrants. 1 tablespoon red wine vinegar. Prick the duck breasts and coat with honey. Using a sharp knife, score 4 (1/4-inch-deep) cuts across the skin at a 45 … Tent loosely with foil and let the duck rest for at least 10 minutes, to allow the juices to retreat back into the meat. Combine the black currants, crème de cassis, and red wine in a small saucepan and reduce by half … 2 shallots, finely chopped. 1 branch fresh thyme or rosemary. Gressingham duck is a wild mallard crossed with Pekin duck – known as a Long Island duck in the USA. crème de cassis (black currant liqueur) 2 tbsp. ¼ cup crème de cassis. water or homemade chicken broth. While the sauce is on its way, cook the duck breasts in a non-stick pan which is heated, start skin side down to release the fat. Cassis and Shallot Sauce. I was wondering about ducks and what they eat, when walking in the park. For this recipe I cooked the duck legs in a red wine and cassis sauce and served them on braised red cabbage which worked really well as a balance to the richness of the duck. 1/2 a lemon for juice. This is an adaption of a recipe from ‘Ripailles’ by Stephane Reynaud. Marinate duck for 30 min to 1 hour and the briefly heat blackcurrant. ( Log Out /  You can vary the sauce with fruit that’s in season and different liqueurs for instance raspberries with crème de framboise or slices of orange with Grand Marnier. Duck Breast with a Tamarind & Ginger Sauce. Duck Breast Cassis* Sliced duck breast, duck confit and mushroom gratin, currant berry demi glace. 1 tsp. In the meantime, make the sauce. Cut the duck skin (like tic tac toe). Orange Glazed Duck. It's a superb marinated duck culinary fusion. For the Cara Cara-Cassis Sauce: 2 C Cara Cara orange juice. 1 whole celeriac, chopped into 1 inch cubes. 1 duck breast. Cook, mixing constantly until the mixture turns golden. It will take approximately 15 minutes to cook – test with a knife – it should be completely soft. Lovely story and I had to laugh at the last picture. Now, add the crème de cassis… Mix together the sea salt, cinnamon and demerara sugar. Duck & Berry Sauce. They should be tender and not over done as it makes the texture tough, set them aside until ready to serve. Mix together the red wine, crème de cassis and cornflour in a small bowl. During this time, go back to the celeriac – mash and add the butter, season. olive oil. ½ teaspoon dried thyme. cassis jam (or mixed berries) 2 Tbsp. Slice the duck into neat pieces, add the blackcurrants to the sauce and season, pour over the duck and serve. Add the creme de cassis. butter. Blackcurrants 150g. first keep duck for a few minutes in water with a tablespoon of red wine vinegar and a few grains of aniseed. Make the sauce first. ½ tsp Chinese 5 spice powder. Preheat oven to 150°C/300°F. Remove the duck from the skillet and place the breasts side-by-side on the warmed platter. Add the flour and mix well to make the roux. A delicious blackcurrant sauce with a hint of balsamic vinegar, and a little trick to perfectly cook your duck breast fillets, so that they are sooo tender. 1/4 cup minced shallot. Create a free website or blog at WordPress.com. Gressingham duck with blackcurrant and cassis. Combine 1/3 cup water and sugar in small saucepan and bring to a boil. While batter is resting, make raspberry sauce. Marmalade Sauce. Cook duck on its skin in a saute pan ( low-medium heat )for about 20 minutes, until skin is crisp.

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