Duck Breast with Redcurrant Gravy Recipe · Gressingham
A classic roast duck breast recipe.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gressinghamduck.co.uk.
Ingredients
- 4 Gressingham duck breasts
- 4 large carrots
- 3 courgettes
- 4 medium maris piper potatoes
- 1 small tub duck fat or 100ml vegetable oil
- 2 tablespoons of olive oil
- 70g butter, unsalted
- 2 sprigs rosemary
- 1 small white onion
- 2 cloves garlic
- 50ml red wine
- 1 heaped tablespoon gravy granules
- Salt and pepper
- 2 teaspoons redcurrant jelly (we prefer Stokes)
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