recipes
Roasted duck breast with mulled wine sauce
Serves: 2
Ingredients
For the mulled wine sauce
- 300ml red wine
- 150g sugar
- Cinnamon stick
- Cardomon pods
- Star anise
For the duck
- 1 large duck breast
- 1 tangerine
- 50g Brussel sprouts
- Cooked and refreshed
- 50g cranberries
- 1/2 pomegranate
Method
Place the wine, sugar and all the other ingredients in a pan and reduce the liquid for 15 minutes or until there is 300ml remaining. Pour this into a jar and reserve. Preheat the oven to 200`c. Season the goose breast and place it skin side down in a hot flameproof pan, then roast it in the oven for 12 minutes. Rest the Breast for 10 minutes. Reheat the sauce. Slice the Goose breast and assemble the slices on two plates. Garnish around the slices, then gently spoon over the sauce.
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