Breast of Wild Duck, Londonderry
- Port wine
- Red currant jelly
- Chopped shallots
- Crushed whole pepper
- Brown Sauce
- 4 tablespoons butter
- 1 lemon, juice only
- Cayenne pepper
- Candied orange peel
- Raisins
- 1 wild duck breast
Put wine, jelly, shallots and pepper in saucepan and cook down; add some brown sauce, boil a few minutes (be patient, you rascal). Mix together butter, lemon juice and a few grains of Cayenne pepper and strain sauce over them. Add a little fine julienne of candied orange peel, and raisins which have been washed and parboiled. Cook the breast of duck quickly in butter. Serve with the sauce over it.
Submitted by Jun 1, 2009
15 min
30 min
45 min