Smoked breast of wild duck and red current and citrus sauce

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


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.


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

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