A tender well cooked duck breast with crispy skin is one our little pleasures, just served with a good rich sauce, boulangere potatoes and asparagus.
After making my sloe jelly last year this was forefront in my mind and provided the basis of a fabulous sauce for duck, it is sweet but still retains the wonder sloe sharpness/sourness. After a few experiments I came up with this wonderful sauce that tastes so dam good with duck and it is worth making sloe jelly just for this sauce – so get picking and boiling!! Here is a link to my sloe jelly recipe.
serves 4 or two greedies!
1 finely chopped shallot
1/2 glass red wine, use the same wine that you intend to drink with the duck
200ml chicken stock
1 tablespoon sloe jelly
knob of butter
sweat the onions in olive oil for a few minutes, do not brown
add wine and reduce by half
add chicken stock and reduce by half
you can be cheffy here if you like and sieve the sauce to remove the onion (you can see I haven’t here)
stir in the sloe jelly
off the heat whisk in the butter and serve
For a great apple jus, replace the wine with cider and the sloe jelly with crab apple jelly – perfect with pork or game.