Instructions
for the duck breasts
Place the Duck breasts in a roasting
tin, cover with knobs of dripping, and sprinkle with salt and
pepper.
Put into a hot oven and cook on
Gas Mark 5 (190°C/ 375°F) for 30 to 45 minutes.
Instructions
for the orange sauce
- Thinly pare the rind from one orange and cut into
thin strips.
Place in a small saucepan, cover
with water and cook for 8-10 minutes, until tender. Drain and reseve a ¼ pint (150 mls) of the
cooking liquid.
- Squeeze the juice from both oranges and the lemon
and make up to ½ pt. ( 300 mls) with the beef stock.
- When the duck breasts have finished cooking, remove
them from the roasting tin and place on a plate to keep warm
in the oven.
- Skim off the fat from the roasting tin, and sprinkle
in one tablespoon of flour. Stirring constantly,
cook for 2 minutes.
- Gradually stir in the reserved orange liquid, the
stock mixture and a ¼pt. (150 mls) of white wine, and
bring to the boil. Add the redcurrant
jelly and the honey, and season with salt and pepper.
- Simmer until the sauce is reduced by a quarter. Keep warm, and poor over the duck breasts when serving
up onto the individual plates.
* *
* * * * * * * *
IF YOU
REQUIRE A MEAL THAT IS SLIGHTLY DIFFERENT FROM THE USUAL, WITH A
DELICIOUS FLAVOUR, AND IS SIMPLICITY ITSELF TO PREPARE AND COOK,
THEN THIS WOULD BE THE ONE TO CHOOSE. ( This recipe is for
three people, but can easily be used for more people by adding one
duck breast per person, and stepping up the quantities for the orange
sauce).
A GOOD
ACCOMPANIMENT FOR THIS DISH, ARE THE ‘THREE GREENS’ AND ‘THE POTATO
STACKS’ |
Ingredients For the duck breasts
- 3 Duck Breasts (1 for each person)
- Salt and Pepper To taste
Ingredients for the orange sauce
- 2 Oranges
- 1 Lemon
- ½ pt. (300 mls). Beef Stock
- ¼ pt. (150 mls). White Wine
- 1 tbsp. Redcurrant Jelly
- 1
tbsp. Honey
- 1
tbsp. Flour
- Salt and Pepper To
taste
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