Duck Leg and Red Currant and Wine Sauce

After a disastrous trip to the meat shop, I was forced to drag myself to Tesco. We really fancied Duck with come form of sauce and it was my challenge for the Saturday night. We weren’t falling for the trip our kids pulled last time either. “I don’t want any I don’t like it” followed by “Can I try some of yours” followed by “Is there any more”. This time we were planning on four meals for four people, not two meals for two stollen by two others.

Duck Leg and Red Currant and Wine Sauce

Premier Meats didn’t have Duck Breasts, neither did Tesco, so I improvised with Duck Legs!

You Will Need:

• 2 duck breasts 4 Duck Legs
• 2 shallots, finely chopped
• 1 clove garlic, finely chopped
• pinch of fresh thyme, finely chopped
• 5 cherry tomatoes, chopped in half
• 2 tbsp balsamic vinegar
• ¼ glass of red wine
• 30g butter
• 3 tbsp redcurrant jelly)

Method:

1. Pierce the Duck Skin and place on a wire rack above a roasting tin
2. Cook for 90 minutes in the middle of the oven at 180c
3. The duck fat will drip out of the legs, but we’ll collect this in the tray for use in the sauce.
4. After about 70 minutes Steal some of the duck fat into a frying pan.
5. 
6. Add the Shallots, Garlic, Thyme, Tomatoes and cook for a couple of minutes until the shallots loosen up.
7. Add the Balsamic Vinegar and Wine.
8. Add the Butter and Redcurrant Jelly. Allow the Jelly to melt and reduce down to a suitable thickness.
9. Taste and adjust. I added a little salt and a little more Jelly to bring up the fruitiness.

Suggestions:

Personally I wanted something to soak up the sauce and mashed potatoes hit the spot. A small stack of green beans and, it was a nice size meal.

As mentioned our kids weren’t sure of the meat before they tried ours last time, but this time they were straight in there. Abigail was gnawing on the bone to finish it all off. This is saying something as she is a ham sandwich monster. Imogen was more dainty and forked the meat away, but everyone finished their plates off.