Wild Duck with Blackcurrant and Beetroot Sauce

Name: Wild Duck with Blackcurrant and Beetroot Sauce
Yield: Serves 2
Ingredients: 1 tablespoon creme de cassis; 2 tablespoons brandy; 300 ml/½ pint duck, game or chicken stock; 25 g/1 oz redcurrant or apple jelly; 50 g/2 oz blackcurrants, topped and tailed; 50 g/2 oz cooked beetroot, grated; 1 wild duck, for example, mallard; salt; freshly ground black pepper

Preparation info

Serves
2

Difficulty
Medium

Appears in

The Carved Angel Cookery Book

By Joyce Molyneux

Published 1990

About

The earthy sweetness of beetroot and blackcurrants marries well with the gamey taste of wild duck. Save the legs to use in a hot game pie, a confit, or the Duck Legs with Quinces.

Ingredients

1 wild duck, for example, mallard
salt
freshly ground black pepper
2 tablespoons

Main course
Gluten-free

Method

Sever the duck legs from the body of the duck and set aside to use for another dish. Sprinkle the duck with salt and pepper, put in a roasting tin and roast in a preheated oven, 230°C/450°F/gas mark 8, for 20 minutes. Pour the brandy over the duck and sw