Roast Duck with Red Currant Sauce
Ingredients:
- 4 to 6 whole duck breasts
Marinade Ingredients:
- 2 Tbsp soy sauce
- 1/2 tsp dry mustard
- 1 Tbsp Worcestershire sauce
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp marjoram
- 3/4 cup dry red wine
Red Currant Sauce Ingredients:
- 4 Tbsp unsalted butter
- 1 10 oz. jar red currant jelly
- 1/4 cup ketchup
- 1/4 cup brown sugar, packed
Preparation:
Remove meat in one piece from both sides of breast bone. Remove skin and trim tendons.
In large bowl, combine all marinade ingredients. Add duck, turning to coat all sides. Marinate in refrigerator for at least 4 hours or overnight.
Sauce Preparation:
Melt butter in small sauce pan. Stir in jelly, ketchup and brown sugar. Heat until jelly melts and mixture boils.
Grill breast for 5 minutes per side. Meat should be rare to medium rare. Carve into 1/4 inch slices, cutting across grain. Serve with red currant sauce.
Servings: 4 to 6Source:
Submitted by: Recipe Group Member
Date:
