Duck breast with ginger and red currant sauce

Serves 6
Recipe from

Sue Tweddell

Goes well with

- Pinot Noir

- The Good Doctor Pinot Noir


- 6 duck breasts
- 2 packets fresh spinach
- 2 medium parsnip
- 2 potatoes
- dash of cream and milk
- bunch of fresh coriander for garnish
- 1 cup port
- juice and zest of 1 orange and 1 lemon
- 2 tablespoons grated ginger
- 1/2 teaspoon English mustard
- 2 - 3 tablespoons fresh or frozen red currants
- 1/2 cup red currant jelly


Combine port and juices, heat and reduce by two thirds.

Add zests, ginger, mustard and red currant jelly.

Simmer until jelly has dissolved.

Add red currants and simmer for a further three minutes.

Heat heavy based pan and brown duck breasts.

Remove to baking dish with rack.

Place duck breasts on rack, skin side down, and bake at 200C for 15 - 20 minutes or until tender.

Allow to stand for several minutes before slicing.

Cook spinach according to instructions and keep warm.

Boil parsnip and potatoes together.

When cooked, mash well with half cream and milk and season as required.

To serve, spread spinach on centre of each serving plate.

Top with parsnip potato mash.

Slice duck breasts on the diagonal, place several slices on top of each serving, drizzle with red currant sauce and garnish generously with coriander.

A light spotting of the red currant sauce around the perimeter of the plate will add to the presentation.


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