Roasted duck with redcurrant sauce
6 servings
60 minutes
Roast duck with red currant sauce is an exquisite dish of French cuisine that combines rich aromas and a subtle tartness. Historically, duck meat was popular in France due to its tenderness and rich flavor. In this recipe, the duck is first roasted and then braised with wine, broth, and vegetables, making the meat incredibly tender. Sweet potato and zucchini complement the dish, creating a balance of sweetness and freshness. The key highlight is the red currant sauce that adds a tangy tartness and makes the dish unique. It pairs perfectly with red wine and a light garnish, suitable for a festive dinner or special occasion.
1
Preheat the oven to 180 degrees.
2
Heat butter and vegetable oil in a pan. Pound the duck meat and tightly roll it up, sprinkling with pepper and salt. Transfer to the pan and fry. Then place in a fireproof dish.
- duck breast: 1 kg
- Butter: 20 g
- Vegetable oil: 2 tablespoons
- Chicken broth: 125 ml
- Dry white wine: 125 ml
- Onion: 1 head
- duck breast: 1 kg
3
Cut the onion into medium pieces and place around the meat. Pour in the wine and broth. Cover with a lid and place in the oven for 40 minutes.
4
Cut the sweet potato into small pieces and place them next to the meat. Cook for 10 minutes.
- Sweet potato: 300 g
5
Slice the zucchini and place it with the duck. Cook for another 20 minutes. Transfer the meat with the vegetables to a plate and keep warm.
- Zucchini: 2 pieces
6
Pour the duck juice into the pan and add the jelly. Heat it up.
- Redcurrant jelly: 150 g
7
Mix flour and water. Add the mixture to the pan, stir, bring to a boil, and thicken. Cut the duck into pieces and drizzle with sauce.
- Corn flour: 1 tablespoon
- Water: 1 tablespoon