Crispy Skinned Duck With Truffled Red Currant Port

Name: Crispy Skinned Duck With Truffled Red Currant Port Sauce And Tru
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 duck breasts; Sauce; 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; Truffle Parsnip Mash; 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

Servings: persons

2 duck breasts
Sauce
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
Truffle Parsnip Mash
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

1
Sauce.
2
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).
3
Reduce heat, add port and red currant jam, stir to combine, remove bay leaves and thyme sprigs.
4
Add butter and stir until it melts, mix a little water with the cornflour, add to sauce and stir until sauce thickens.
5
Note: Sauce can be made a day ahead of time and just reheated to save time on the day.
6
Parsnip Mash.
7
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.
8
Add cream, stock, reserved milk and butter to parsnips and blend or process until smooth.
9
In a small fry pan, heat olive oil, add mushrooms and garlic, cook until mushrooms soften, stir in thyme leaves.
10
Add to mash and stir to combine, add truffle oil and mix well.
11
Duck Breasts.
12
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).
13
Place duck breasts skin side up in an oven proof dish and place in preheated oven 180u00b0C, cook for 20 minutes, gives a nice pink centre, or cook to desired doneness.
14
To Serve: Place mash on plates top with sliced duck breast and drizzle sauce around plate, serve extra sauce on the side.
15
Sauce.

518

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 2 duck breasts, Sauce, 2 cups red wine, 1 cup chicken broth, and more.

Yes, Crispy Skinned Duck With Truffled Red Currant Port Sauce And Tru falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Crispy Skinned Duck With Truffled Red Currant Port Sauce And Tru

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions