Ingredients with Measurements:
- 4 duck breasts
- 1 cup red currant jelly
- 1/2 cup red wine
- 1/4 cup orange juice
- 1/4 cup lemon juice
- 1/4 cup port wine
- 1 tablespoon Dijon mustard
- 1/2 teaspoon ground ginger
- Salt and pepper to taste
Special Equipment Needed:
- Large skillet
- Whisk
- Meat thermometer
Step-by-Step Instructions:
1. Preheat oven to 400°F.
2. Score the skin of the duck breasts in a criss-cross pattern.
3. Season the duck breasts with salt and pepper.
4. Heat a large skillet over medium-high heat.
5. Place the duck breasts skin-side down in the skillet and cook for 5-6 minutes until the skin is crispy.
6. Flip the duck breasts over and cook for another 2-3 minutes.
7. Transfer the duck breasts to a baking dish and bake in the preheated oven for 10-12 minutes or until the internal temperature reaches 135°F for medium-rare.
8. While the duck breasts are baking, prepare the Cumberland sauce.
9. In a saucepan, combine the red currant jelly, red wine, orange juice, lemon juice, port wine, Dijon mustard, and ground ginger.
10. Whisk the ingredients together over medium heat until the jelly has melted and the sauce has thickened.
11. Remove the sauce from heat and let it cool.
12. Once the duck breasts are done, let them rest for 5 minutes before slicing.
13. Serve the sliced duck breasts with the Cumberland sauce on top.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
Oven temperature: 400°F
Internal temperature of duck breasts: 135°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 450
Fat per serving: 18g
Protein per serving: 30g
Carbohydrates per serving: 37g
Sodium per serving: 250mg
Substitutions for ingredients:
- Blackberry jelly can be substituted for red currant jelly.
- Cranberry juice can be substituted for orange juice.
- Lime juice can be substituted for lemon juice.
- Sherry can be substituted for port wine.
Variations:
- Add chopped shallots to the Cumberland sauce for extra flavor.
- Use chicken breasts instead of duck breasts.
- Grill the duck breasts instead of cooking them in a skillet.
Tips and Tricks:
- Make sure to score the skin of the duck breasts to help render the fat and make the skin crispy.
- Let the duck breasts rest before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure the duck breasts are cooked to the desired temperature.
Storage Instructions:
Leftover duck and sauce can be stored in separate airtight containers in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat the duck, place it in a preheated oven at 350°F for 5-7 minutes. To reheat the sauce, heat it in a saucepan over low heat until warm.
Presentation Ideas:
Serve the sliced duck breasts on a platter with the Cumberland sauce drizzled on top. Garnish with fresh herbs such as thyme or rosemary.
Garnishes:
Fresh herbs such as thyme or rosemary can be used as a garnish.
Pairings:
This dish pairs well with roasted vegetables such as Brussels sprouts or carrots.
Suggested Side Dishes:
Roasted vegetables, mashed potatoes, or a simple green salad would be great side dishes for this recipe.
Troubleshooting Advice:
If the skin of the duck breasts is not crispy enough, try cooking them in the skillet for a few more minutes.
Food Safety Advice:
Make sure to cook the duck breasts to the proper temperature to avoid any risk of foodborne illness.
Food History:
Cumberland sauce is a classic British sauce that is traditionally served with game meats such as venison or duck.
Flavor Profiles:
This dish has a sweet and tangy flavor from the Cumberland sauce that pairs well with the rich and savory flavor of the duck.
Serving Suggestions:
Serve this dish as a main course for a special occasion or dinner party.
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