Smoked breast of wild duck and red current and citrus sauce
2 Breasts
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Wild duck breasts | |
| Flour | ||
| Salt and pepper | ||
| 2 | Shallots, chopped fine | |
| 1 | Lemon rind cut into strips | |
| 1 | Orange rind cut into strips | |
| 5 | tablespoons | Red currant jelly |
| Juice of half a lemon | ||
| Juice of half an orange | ||
| 20 | millilitres | Water |
| 50 | millilitres | Port |
| 5 | millilitres | French mustard, prepared |
| ½ | teaspoon | Ginger, ground |
| ¼ | teaspoon | Cayenne pepper |
Directions
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