Duck With Cranberry Sauce Recipe
Ingredients
| Flour | 1 Tablespoon | |
| 1 duck portion, weighing about 350 g (12 oz) | ||
| Oil | 1 Tablespoon | |
| 5 mm (1/4 inch) slice fresh root ginger, chopped finely | ||
| Green onion | 1 Tablespoon, chopped | |
| Cranberries | 75 Gram | |
| Port | 5 Tablespoon | |
| Sugar | 1 2 Teaspoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1. Season the flour with salt and pepper and use to coat the duck.
2. Heat the oil in a saucepan, add the duck and fry for 10-12 minutes, turning once, until golden. Remove from the pan and drain off the oil and fat from the duck.
3. Mix the ginger, green onion, cranberries and port together in the pan. Add the duck, cover and simmer for about 30 minutes, until tender.
4. Transfer the duck to a warmed serving plate and keep warm. Transfer the sauce to a blender or food processor and work until smooth. Check the seasoning, adding sugar if you wish, and pour over the duck. Serve with a watercress or green salad.
2. Heat the oil in a saucepan, add the duck and fry for 10-12 minutes, turning once, until golden. Remove from the pan and drain off the oil and fat from the duck.
3. Mix the ginger, green onion, cranberries and port together in the pan. Add the duck, cover and simmer for about 30 minutes, until tender.
4. Transfer the duck to a warmed serving plate and keep warm. Transfer the sauce to a blender or food processor and work until smooth. Check the seasoning, adding sugar if you wish, and pour over the duck. Serve with a watercress or green salad.
Chef
