Roasted Duck with Red Currant Sauce
Main Dishes • French
Description
Roasted Duck with Red Currant Sauce
Ingredients
- Duck Breast 0 lbs
- Butter 0 oz
- Onion 1 head
- Vegetable Oil 2 tablespoons
- Chicken Broth 5 fl oz
- Dry White Wine 5 fl oz
- Sweet Potato 10 oz
- Courgette 2 pieces
- Fruit Jelly 5 oz
- Corn Starch 1 tablespoon
- Water 1 tablespoon
Step-by-Step Guide
Step 1
Preheat the oven to 355°F.
Step 2
In a skillet, heat the butter and vegetable oil. Tenderize the duck meat and tightly roll it into a roulade, seasoning with pepper and salt. Transfer to the skillet and sear. Then place it in a baking dish.
Step 3
Cut the onion into medium pieces and arrange around the meat. Pour in the wine and broth. Cover with a lid and place in the oven for 40 minutes.
Step 4
Cut the sweet potato into small pieces and add to the meat. Cook for 10 minutes.
Step 5
Slice the zucchini and add to the duck. Cook for another 20 minutes. Transfer the meat and vegetables to a plate and keep warm.
Step 6
Pour the duck juices into the skillet and add the jelly. Heat it up.
Step 7
Mix the cornstarch and water. Add the mixture to the skillet, stir, bring to a boil, and thicken. Cut the duck into pieces and drizzle with the sauce.
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