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Good afternoon | 14th March 2010
Duck Breasts with Raspberry Sauce
| 4 Duck Breasts |
| 250ml Dry Red Wine |
| 125ml Soy Sauce (plus additional 1tsp) |
| 125m Vegetable Oil |
| ½ tsp Pepper (plus additional ¼ tsp) |
| 125ml Raspberry Preserve |
| 125ml Water |
| 1½ tbsp Dijon Mustard |
| 1 tsp Lime juice |
| ½ tsp Salt |
| ¼ tsp Caraway Seeds (crushed) |
| ½ tsp Steak Sauce (Heinz/A1) |
Prepare the marinade by combining the wine, soy sauce, vegetable oil and ¼ tsp pepper and stir well. Place the Duck Breasts in a shallow dish with the marinade and refrigerate, covered, for 2 hours turning occasionally.
Meanwhile, create the sauce by combining the raspberry preserve, water, mustard, lime juice, remaining soy sauce, salt, remaining pepper, caraway seeds and steak sauce in a small sauce pan. Cook over a low heat until thoroughly combined and piping hot and set aside until required.
Remove the Duck and using the oil from the marinade, fry on both sides and slice thinly for serving.
Serve with runner beans and baby potatoes
Purchase your ingredients below...
- 1. Minced Steak
- 2. Chateaubriand
- 3. Fillet Tails
- 4. Scottish Salmon Fillets
- 5. Oxtail
- 6. Fillet Steaks
- 7. Diced Steak
- 8. Confit Duck Legs
- 9. Premium Pork Sausages
- 10. Stuffed Whole Pheasants
"Donald Russell supplies some of the finest beef in the country"
Silverstone Magazine
