Yield: 2 Breasts
| Measure | Ingredient |
|---|---|
| 2 \N | Wild duck breasts |
| \N \N | Flour |
| \N \N | Salt and pepper |
| 2 \N | Shallots, chopped fine |
| 1 \N | Lemon rind cut into strips |
| 1 \N | Orange rind cut into strips |
| 5 tablespoons | Red currant jelly |
| \N \N | Juice of half a lemon |
| \N \N | Juice of half an orange |
| 20 millilitres | Water |
| 50 millilitres | Port |
| 5 millilitres | French mustard, prepared |
| ½ teaspoon | Ginger, ground |
| ¼ teaspoon | Cayenne pepper |
SAUCE
Take the duck breast and season well in flour, salt and pepper. Seal in a pan of hot oil. Put into smoker and place a slice of lemon under and a slice of orange over each breast. Smoke for about 5 minutes using 100ml os methylated spirits. At this stage the duck will have a slight smokey flavour but will still be undercooked. By placing the duck back into a hot oven (250*C) for 5-10 minutes you will obtain a pink colour.
Sauce:
Step 1 Place the shallots with the water in a small saucepan and simmer for 3 minutes.
Step 2 Boil the lemon and orange strips in a little water in a saucepan for about 10 minutes. Drain well.
Step 3 Heat the red currant jelly in a small saucepan and when it has melted add the shallots, lemon and orange strips, lemon and orange juice, port, mustard, ginger and cayenne pepper. Mix thoroughly.
Posted to MM-Recipes Digest by THEHOGUES@... (John & Trudi Hogue) on Oct 27, 1999