Queequeg
Assistant Cook
Next week I will be cooking for a couple of friends and wanted to cook duck breast. I really wanted to steer away from Duck in orange or in oriental style sauces as this is the way that all three of us have certainly eaten duck on many occasions before and I want to cook it differently. I found this reciepe on the net (see the link below) which looks much more intreasting. I will probably serve it with dauphinoises rather than the rosti as suggested and buttered spinach as I can't see nutmug and spinach working .
Anyway the only thing I feel I might be tempted to change is adding perhapes a tsp or so of sherry or redwine vinegar (providing my taste buds agree during the cooking) to cut through the sweetness of the redcurrent jelly. I plan to use the vinegar with care because the blueberrys are little sharper than your usual fruit fair used with duck and the Djion is likely to have a little vinegar anyway.
Has anyboady cooked anything simalar? or have another recipe for duck with blueberry and port?
http://www.foodiesite.com/recipes/2001-03/duckblueberries.xml
Anyway the only thing I feel I might be tempted to change is adding perhapes a tsp or so of sherry or redwine vinegar (providing my taste buds agree during the cooking) to cut through the sweetness of the redcurrent jelly. I plan to use the vinegar with care because the blueberrys are little sharper than your usual fruit fair used with duck and the Djion is likely to have a little vinegar anyway.
Has anyboady cooked anything simalar? or have another recipe for duck with blueberry and port?
http://www.foodiesite.com/recipes/2001-03/duckblueberries.xml
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