Tuesday, October 30, 2007

DUCK BREASTS. good with hot sweet sauce.

last night me and my mum cooked duck. i've improvised a new sauce, which is sweet but a little chunky too. i'm calling it a Sweet Onion Sauce.

2 onions
150ml red wine
2 tbsp jam (damson, plum, elder etc)
1 orange
a little olive oil
1 tsp brown sugar
pepper and salt.
200ml water.


heat the oil in a frying pan whilst finely chopping the onion. i'm learning to spend more time on prep. it's worth it. fry the onion until it begins to go transparent. add the red wine and dissolve in the jam at the same time. simmer away for a few minutes before adding the orange juice. keep watching and stiring and making sure it doesn't get dry and stick to the bottom of the pan. continue for about 20 minutes, adding water a bit at a time if necessary so that it forms a nice gravy texture. add seasoning at the end. decant into a warm bowl or wide brimmed jug. it was perfect with rare duck breasts and loads of spinachy-mash.

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