Roasted duck breast with a red wine sauce
Serve up this indulgent meal of crisp duck and rich red wine sauce for a perfect romantic dinner.
Serves: 2
Preparation time: 15 minutes
Cooking time: 25 minutes
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You will need
- 400g baby new potatoes
- 1½ tablespoons olive oil
- 3 sprigs fresh rosemary, leaves picked and chopped
- 1 lemon, zest only
- 2 garlic cloves, crushed
- ¼ tablespoon ground cumin
- 2 duck breasts
- 200ml Sainsbury's house red wine
- 1 tablespoon redcurrant jelly
- 100g fine green beans
Recipe Information
Step by step guide to making Roasted duck breast with a red wine sauce
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Toss the potatoes in a roasting tin with 1 tablespoon of the oil, the zest and a third of the rosemary. Roast for 20 minutes.
- Meanwhile, mix the remaining rosemary and oil together with the garlic and cumin to make a marinade.
- Heat a frying pan over a high heat. Add the duck, skin side down. Reduce the heat and fry for 6-8 minutes until crisp. Turn and cook for 5 minutes.
- Brush with the marinade, then remove and transfer to the tray in the oven. Roast with the potatoes for 10 minutes.
- Meanwhile pour the wine into the pan used to cook the duck, and mix in the jelly. Simmer for 5 minutes.
- Cook the beans in a pan of boiling water for 3 minutes until tender but still with some bite, then drain.
- Slice the duck and serve drizzled with the red wine sauce with the vegetables on the side.
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Nutritional information for Roasted duck breast with a red wine sauce
Nutritional information for Roasted duck breast with a red wine sauce
Nutrition type | per serving |
---|---|
Calories | 552 kcal |
Total Fat | 23.2g |
Saturated Fat | 5.5g |
Salt | 0.6g |
Sugar | 3.8g |
This recipe is:
- No gluten products
- No egg products
- No dairy products
- No nut products
Here are your recipe ingredients
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£1.20
£1.20/kg
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£2.80
£1.12/100ml
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52p
26p/10g
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30p
30p/ea
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22p
22p/ea
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£5.25
£5.25/75cl
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£1.35
54p/100ml
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£1.30
£6.50/kg