Meals For A French Kitchen · Recipes

Meals For A French Kitchen; Duck With A Raspberry Sauce

 

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I haven’t been posting as much because here in the Normandy countryside the Internet connection is bad. I mean really, really bad. It’s something we have to look in to for our move and I’ll post anything I found out about it here (if anyone has any advice in the meantime I’d be grateful to hear it).

I just wanted to share this delicious recipe for duck with a raspberry sauce. I used duck legs as you can buy two legs for the same price as each breast (roughly €5 per breast), and as I was cooking for nine this was a necessary saving. To compliment it I saved it with roasted potatoes and carrots with crumbled feta over the carrots. In all honesty I wish I’d cubed and cooked the feta too, hence it not being in the picture. But the tanginess of the cheese compliments beautifully the sauce. It was delicious and I was really pleased as this was the first time I’d cooked duck.

The ingredients are listed for four persons, so obviously vary according to your needs.

Ingredients and Method

4 duck breasts image
1 teaspoon salt
2 teaspoons ground cinnamon
4 teaspoons demerara sugar
250 ml red wine
150 ml crème de cassis
1 tablespoon cornflour
250 g frozen or fresh raspberries, depending on the season

500g potatoes suitable for roasting

8 carrots with their tops if possible

6tbsps of olive oil and 25g butter

1. Preheat the oven to 170C/150C Fan. Peel the potatoes and cut them into small cubes. Part boil them in a pan of water. Put three tablespoons of olive oil in the base of a roasting tin that will contain all the potatoes. Drain the water and put the part boiled potatoes in the pan, ensuring they’re smothered in the oil, adding more oil if you think necessary.

2. Take off the leafy part of the carrot stem, but leave some of the stem. Put the other  half of the olive oil in the base of a roasting dish big enough to comfortably hold all the carrots and move the carrots about in the oil until they’re covered in it. Put the carrots and potatoes in the oven to slowly roast.

3. Pour the wine into a measuring jug. Score the duck through the skin and fat, but not all the way through to the meat. Heat a frying pan and add some butter. When melted fry the duck legs, skin side down, until the skin browns. Lift the duck legs out of the pan and take two tablespoons of fat and add it to the wine before tipping away most of the fat left in the frying pan.

2. Mix together the sea salt, cinnamon and demerara sugar. Sprinkle it over the skin of the duck legs, pressing in with your fingers. Season with a little black pepper. Reheat the frying pan and cook the duck breasts, skin side up, for 10-15 minutes until you can see the meat is cooked. Keep the legs in the frying pan to help them stay warm. If need be light a very low flame underneath them in order that they do stay warm, but not so they cook further.

3. Meanwhile, pour about 100 ml of the red wine into a small bowl and mix in the cornflour until it’s smooth. Then heat the red wine in a small saucepan and add the cornflour mixture along with the crème de cassis. Simmer for 2-3 minutes, stirring constantly, until the sauce has thickened. Add the raspberries and simmer to warm the fruit through.

4. Check the vegetables, as they should be nearly roasted by now. Once their almost done put the duck legs in the frying pan in the bottom of the oven for about five minutes.

5. Place a duck leg on each plate and add two carrots, crumbling some feta over the top of them. Then add the roasted potatoes cubes. Pour some sauce over the duck leg and put the reminder in the jug to place on the table.

We had ours with friends in the May sunshine. We started out meal with a salmon pate which, in desperation of limited cruet dishes, I served in teacups! I thought they were quite pretty.

If you try it, tell me what you think. I’d love to hear from you.

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Lou Messugo
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