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Duck Breast with Folláin Cranberry Sauce

Duck Breast with Folláin Cranberry Sauce

This is delicious served with chicken or turkey too!

Serves: 4

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Prep.time: 10 Minutes

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Cooking Time: 20 Minutes

This recipe works with

Ingredients

Folláin Cranberry Sauce
4 duck breasts, with skin
Salt and freshly ground pepper
150g Folláin Cranberry Sauce
4 tbsp red wine
1 tbsp lemon juice
1 tbsp cornflour
170ml water

Instructions

  1. Preheat the oven to 200°C/400ºF/Gas mark 6.
  2. Cut 3 deep slashes across the skin side of the duck breasts and season well with salt and freshly ground pepper. Place the duck breast skin side-down in a heavy-based ovenproof frying pan.
  3. Fry the duck breast over a medium heat until the skin is crisp (around 8 minutes). Turn the duck over to seal the other side.
  4. Transfer to the oven and roast the duck for 8-10 minutes until cooked to taste. Meanwhile make the sauce, blend the cornflour with a little of the cold water and add to the remainder of the water. Place the Folláin Cranberry Sauce, red wine and lemon juice in a small saucepan and add the cornflour and water. Bring to the boil slowly stirring all the time and then
  5. simmer for 2 – 3 minutes. Slice the roast duck and serve drizzled with the sauce

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