| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | French | Poultry, Smoked, South afric, John’s | 2 | Breasts |
INGREDIENTS
| 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 | tb | Red currant jelly |
| Juice of half a lemon | ||
| Juice of half an orange | ||
| 20 | ml | Water |
| 50 | ml | Port |
| 5 | ml | French mustard, prepared |
| 1/2 | ts | Ginger, ground |
| 1/4 | ts | Cayenne pepper |
INSTRUCTIONS
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@t-online.de (John & Trudi Hogue) on Oct 27, 1999
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