approximately 167 Calories per serving (Serves 4)

4×4-175g (4×4-6oz)

  • duck breasts
  • 2 teaspoons coarse sea
  • salt
  • 1 tablespoon chopped
  • fresh thyme
  • 2 garlic cloves,
  • crushed
  • 6 juniper berries
  • 4 whole black
  • peppercorns
  • 1 teaspoon sugar
  • 300ml (? pint)
  • red wine
  • 150ml (? pint)
  • tomato passata
  • 1 tablespoon cornflour

Remove the skin from the duck breasts and cut away any traces of fat.

Place the duck in a large mixing bowl.

Place the salt, thyme, garlic, juniper, peppercorns and sugar in a food processor and blend until ground, or, alternatively, place all the ingredients in a thick plastic food bag and grind down with a rolling pin.

Rub the salt mixture over both sides of the duck. Pour the red wine over the duck. Cover and leave in the refrigerator to marinate for 1 hour.

Remove the duck from the marinade and pat dry with kitchen towel. Reserve the marinade. Place the duck on a baking sheet and grill under a hot preheated grill for 8-10 minutes, turning regularly.

Pour the marinade into a saucepan, and add the passata. Bring to the boil.

Mix the cornflour with a little cold water and add to the pan, stirring continuously, to thicken the sauce. If you find the sauce to salty, add a little more cornflour.

To serve, slice each duck breast and arrange on a serving plate. Pour the sauce around the breasts.

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