Duck Breast with Redcurrant and Port Sauce
Duck Breast with Redcurrant and Port Sauce could be just the gluten free recipe you've been looking
Duck Jerky a la Kate Hill of Camont
Ingredients
- 1 tablespoon juniper berries, roasted in a pan
- 1/2 teaspoon each ground cinnamon, nutmeg, ginger
- 1/4 teaspoon each ground cloves, freshly ground black pepper
- 1/2 teaspoon sea salt flakes
- 1/3 cup Armagnac (or other brandy of good quality)
- 1/4 teaspoon red pepper flakes (optional)
- 2 duck breasts (with skin and fat removed)
Details
- Servings: 6
- Dish: main course
Cuisine
- french
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