| 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
A Message from our Provider:
“The good Lord didn’t create anything without a purpose, but mosquitoes and sand gnats come close.”