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Cinnamon Duck with Red Currant Sauce
Recipe courtesy of The Lodge on Little St. Simons Island
| Yield : N/A |
Ingredients
- 2 skinless/ boneless breasts of duckling, split
- 1/2 C olive oil
- 1 1/2 C port wine
- 3 T cinnamon
- 1 T cardamom
- 1 T coriander
- 1C beef, veal, or chicken stock
- 1/2 C red currant jelly
- 1 T chopped shallots
- 1 t cornstarch
- salt & pepper
Preparation
Prepare marinade by whisking the olive oil into port wine. Whisk in spices and season with salt & pepper. Place duckling in marinade for up to 24 hours before cooking.
Prepare sauce by reducing stock over high heat in a medium sized pan. Add shallots. Whisk in red currant jelly until smooth. Thicken with cornstarch and adjust seasoning. Strain sauce through sieve and back into saucepan to keep warm.
Grill the marinated duck over high coals for about 5 min per side, just long enough to score. Finish in a moderate oven until internal temp reaches165 deg.
Slice and serve with sauce.
Prepare sauce by reducing stock over high heat in a medium sized pan. Add shallots. Whisk in red currant jelly until smooth. Thicken with cornstarch and adjust seasoning. Strain sauce through sieve and back into saucepan to keep warm.
Grill the marinated duck over high coals for about 5 min per side, just long enough to score. Finish in a moderate oven until internal temp reaches165 deg.
Slice and serve with sauce.
