Duck with sea buckthorn

Ingredients

  • knob butter
  • 300-500 g samphire, woody stalks removed, washed and dried
  • 2 duck breast
  • caster sugar, to taste
  • 4 tbsp sea buckthorn berries, (or juice/syrup if berries unavailable)
  • 100 ml port
  • 250 ml dark duck stock
  • + 9 more ingredients
    • 2 sprigs thyme
    • 300 ml red wine
    • 1 tbsp black peppercorns
    • 3 bay leaves
    • 2 cloves garlic
    • 2 sticks celery, roughly chopped
    • 1 onion, roughly chopped
    • 1 carrot, roughly chopped
    • 2 duck legs

1. For the duck stock: fry the duck legs in a large deep pan over a medium-low heat until the fat is rendered out and the skin is golden-brown. Add the vegetables fry for 2-3 minutes, or until golden-brown. 2. Pour in the red wine, scraping up any browned bits from the bottom of the pan to deglaz...

View full recipe at SpringPad

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