We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Gratitude is an offering precious in the sight of God, and it is one that the poorest of us can make and be not poorer but richer for having made it.
A.W. Tozer

Duck Breast With Cherries And Mint

0
(0)
CATEGORY CUISINE TAG YIELD
Meats Grigson 4 Servings

INGREDIENTS

4 Duck breasts
300 Good red wine eg Cabernet
Sauvignon
300 Duck or chicken stock
1 1/2 T Redcurrant jelly
225 g Cherries, stalks removed
stoned if desired
1 Generous tbsp shredded mint
leaves
Salt and pepper
4 Sprigs mint, to garnish

INSTRUCTIONS

Preheat oven to 200c/400f/Gas 6. Season the skin of the duck  breasts
with salt and pepper, and the cut sides with pepper only.  Prick the
skins all over with a fork.  2 Heat a frying pan just big enough to
take the breasts in a single  layer over a gentle heat and lay
skin-side down. As the fat begins to  run, raise the heat so they fry
briskly in the fat.  3 When browned underneath, put the breasts
skin-side up on a rack in a  roasting tin and into the oven for nine
minutes to keep pink.  4 Cook for 10-12 minutes if you prefer them well
done (no longer or  the flesh will toughen). Remove and rest for 5-10
minutes before  serving.  5 Pour the fat from the frying pan and add
the wine. Boil, stirring  and scraping in the juices and brown bits
from frying the duck  breasts.  6 Let the wine boil until reduced to a
thin glaze over the base of  the pan. Add the stock and boil hard again
until reduced by half. Add  the redcurrant jelly and stir in until
dissolved.  7 Add the cherries, salt and pepper and simmer for a few
minutes for a  syrupy sauce. Stir in the shredded mint.  8 Slice each
duck breast and fan out on a plate. Spoon over the sauce,  garnish with
a sprig of mint and serve.  Converted by MC_Buster.  Recipe by: Sophie
Grigson's Herbs  Converted by MM_Buster v2.0l.

A Message from our Provider:

“Lonely? No one understands like Jesus”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 213
Calories From Fat: 21
Total Fat: 2.4g
Cholesterol: 20.4mg
Sodium: 20.4mg
Potassium: 4.6mg
Carbohydrates: 45.7g
Fiber: 3.1g
Sugar: 0g
Protein: 5.2g


How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?