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Thursday 13 January 2011

Sluttishly Savoury: Duck with Red & Blue Sauce

Some people have a problem with fruit and meat together, but duck is just naturally best friends with something sweet. Just look at Peking Duck - it would be nothing without the plum sauce. So, even if you're picky about sweet and savoury together, please give this a go. The sauce pretty much makes itself by simmering away in the bottom of the pan while the duck cooks. You could go all fancy and blend the sauce afterwards, or have it the lazy girl way (like I do) and just dollop it out straight from the pan. This recipe is so delicious that I completely forgot to take a photo until after I'd started eating it.

Duck with Red & Blue Sauce (serves 2)

You'll need:

  • 2 legs of duck
  • 1 red onion
  • 1/2 a punnet of blueberries
  • 1/2 a punnet of redcurrants
  • 1 star anise
  • 1 tbsp caster sugar
  • 2 tbsp soy sauce
  • 1 tbsp vegetable oil
Make it!
  • Preheat the oven to 190c / gas 5.
  • Slice the onion finely. Pick the redcurrants off the stalks. Toss together the onion, blueberries, redcurrants, star anise, caster sugar, soy and oil in an ovenproof dish.
  • Season the duck legs and place them on top of the blueberry mixture.
  • Bung in the oven for around an hour. It's difficult to overcook duck legs, as all that delicious fat keeps them nice and moist.
  • Remove the star anise and serve.

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