Best Port Currant Sauce Recipes

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DUCKLING WITH PORT-WINE AND RED CURRANT SAUCE



Duckling With Port-Wine and Red Currant Sauce image

This is a recipe I tried about 20 years ago and today I still get requests for it. It is a wonderful glaze for duck or goose! If you are looking for something that is calorie-wise, you may wish to look elsewhere!

Provided by Kim A. Heaphy

Categories     Whole Duck

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 12

8 lbs ducklings (or goose)
1 pinch salt
1 pinch pepper
3/4 cup port wine
1/2 cup orange juice
2 tablespoons lemon juice
1 teaspoon prepared mustard
1/4 teaspoon ground ginger
3/4 cup red currant jelly
2 tablespoons all-purpose flour
3 small oranges, sliced, for garnish
1 (3 1/4 ounce) can black olives, pitted and drained for garnish

Steps:

  • Preheat oven to 350°F.
  • Remove giblets and necks from the ducklings. Rinse everything with running cold water and drain. Pat ducklings dry and cut each into quarteers; trimming excess skin and fat.
  • Place a rack in roasting pan. Place duckling quarters, skin side up on rack and sprinkle with salt and pepper. Roast in oven for about 2 hours or until ducklings are golden and tender.
  • While bird is roasting, place giblets and neck into a pot with enough water to cover. Add 1/4 teaspoon salt, bring to a boil then reduce heat to low and simmer for 1 hour. Drain, reserving 1 cup of broth.
  • In saucepan, combine the port-wine, orange juice, lemon juice, mustard, ginger, 1/2 teaspoon salt, 1/2 cup currant jelly and the reserved broth. Bring to a boil and then reduce heat to low, cover and simmer for 10 minutes. In a small bowl or cup mix 2 tablespoons flour and 1/4 cup water. Gradually stir into simmering liquid in saucepan. Cook until sauce thickens slightly and is smooth.
  • In a cup, stir 1/4 cup red-currant jelly and 1 teaspoon of water until smooth. About 10 minutes before duckling is done, brush duckling quarters with jelly mixture.
  • To serve, arrange the duckling on a warm platter with oranges and olives as garnish. Serve the sauce in a gravy train or small bowl.

Nutrition Facts : Calories 2163.7, Fat 101.2, SaturatedFat 26.9, Cholesterol 1234.9, Sodium 1039.7, Carbohydrate 67, Fiber 3.4, Sugar 45.3, Protein 224.2

DUCK SALAD WITH CHEESE TOASTS AND PORT-CURRANT SAUCE



Duck Salad with Cheese Toasts and Port-Currant Sauce image

If you are not able to find Pont l'Evêque cheese, either Taleggio or Brie would also work well in this lovely starter from Charlie Trotter's in Chicago.

Yield Makes 4 (appetizer) servings

Number Of Ingredients 8

2 6- to 7-ounce boneless duck breast halves
8 1 1/2x1-inch slices Pont l'Evêque cheese or Brie (about 3 ounces)
8 1 1/2x1-inch pieces good-quality fruit-and-nut bread (such as walnut-raisin), toasted
3 tablespoons walnut oil or olive oil
1 1/2 tablespoons Sherry wine vinegar
6 cups mixed baby greens
1/2 cup walnuts, toasted, chopped
Port-Currant Sauce

Steps:

  • Heat heavy large skillet over medium-high heat. Sprinkle duck breast halves with salt and pepper. Add duck, skin side down, to skillet and cook to desired doneness, about 6 minutes per side for medium. Remove duck from heat and let stand 5 minutes. Meanwhile, place 1 cheese slice on each toasted bread piece. Whisk oil and vinegar in large bowl to blend. Season dressing with salt and pepper. Add greens; toss to coat. Divide greens among 4 plates. Place 2 cheese toasts in center of greens on each. Sprinkle walnuts on top. Thinly slice duck breasts crosswise; divide equally among salads, fanning slightly. Drizzle warm Port-Currant Sauce around salads and serve.

PORT-CURRANT SAUCE



Port-Currant Sauce image

Yield Makes about 3/4 cup

Number Of Ingredients 7

2 tablespoons vegetable oil
1 medium onion, chopped
1 medium Granny Smith apple, unpeeled, cored, chopped
2 garlic cloves, chopped
1 750-ml bottle of ruby Port
1 cup chicken stock or canned low-salt chicken broth
1/3 cup dried currants

Steps:

  • Heat oil in heavy medium saucepan over medium-high heat. Add onion, apple and garlic; sauté until onion is tender and golden, about 12 minutes. Add Port; reduce heat to medium. Simmer until mixture is reduced to 2 cups, about 30 minutes. Strain mixture; return liquid to saucepan. Discard solids in strainer. Add stock to saucepan; simmer until liquid is reduced to 3/4 cup, about 15 minutes. Stir in currants. Season sauce to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over low heat.)

CRISPY SKINNED DUCK WITH TRUFFLED RED CURRANT PORT SAUCE AND TRU



Crispy Skinned Duck With Truffled Red Currant Port Sauce and Tru image

This is a very elegant dinner party meal, it looks and smells wonderful and it tastes unbelievable with the truffle oil in the parsnip mash and the port berry sauce is very good. It is a little time consuming as there is a little prep time, chopping vegetables and also the cooking down of the sauce, but it is well worth it for the end result. My whole family thought it was yummo and kept raving about both the duck with the sauce and how much they loved the parsnip mash, I had gone up to my mum's house for dinner and made this so it was tested out on many and a success all round. I am listing the recipe below for 2 people as I wrote down the ingredients I used when just making for myself and hubby, because it is hard to reduce the sauce amounts without affecting the flavour the sauce would be enough for 4-6 people. So you could cook extra breasts and then just up the amount of mash ingredients.

Provided by The Flying Chef

Categories     Duck Breasts

Time 1h5m

Yield 2 serving(s)

Number Of Ingredients 20

2 duck breasts
2 cups red wine
1 cup chicken broth
1 cup beef broth
4 fresh thyme sprigs
2 bay leaves
1 tablespoon butter
2/3 cup red currant jam
2 tablespoons port wine
3 teaspoons cornflour
milk, enough to cover parsnips while cooking
4 parsnips, peeled and chopped
4 garlic cloves, crushed
1 tablespoon butter
2 tablespoons cream
1 tablespoon olive oil
150 g wild mushrooms, chopped finely
1 teaspoon thyme leaves
1/2 teaspoon vegetable bouillon granules
1 tablespoon white truffle oil

Steps:

  • Sauce.
  • Combine wine, broths, thyme sprigs and bay leaves in a saucepan, bring to boil and leave on the stove until reduced to about 11/2 cups (approx 35 minutes).
  • Reduce heat, add port and red currant jam, stir to combine, remove bay leaves and thyme sprigs.
  • Add butter and stir until it melts, mix a little water with the cornflour, add to sauce and stir until sauce thickens.
  • Note: Sauce can be made a day ahead of time and just reheated to save time on the day.
  • Parsnip Mash.
  • Place chopped parsnips in a saucepan along with just enough milk to cover, bring to boil and boil until tender, drain reserving a little milk to blend.
  • Add cream, stock, reserved milk and butter to parsnips and blend or process until smooth.
  • In a small fry pan, heat olive oil, add mushrooms and garlic, cook until mushrooms soften, stir in thyme leaves.
  • Add to mash and stir to combine, add truffle oil and mix well.
  • Duck Breasts.
  • Add duck breasts to hot pan, not quite smoking, skin side down, cook until nicely browned and most of the duck fat has been rendered. (about 8-10 minutes).
  • Place duck breasts skin side up in an oven proof dish and place in preheated oven 180°C, cook for 20 minutes, gives a nice pink centre, or cook to desired doneness.
  • To Serve: Place mash on plates top with sliced duck breast and drizzle sauce around plate, serve extra sauce on the side.
  • Sauce.

Nutrition Facts : Calories 980.8, Fat 50.3, SaturatedFat 18.5, Cholesterol 373.6, Sodium 1143.7, Carbohydrate 16.5, Fiber 1.2, Sugar 4.5, Protein 66.2

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