Yield: 2 Breasts
|2 \N||Wild duck breasts|
|\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|
|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