Simple Way to Preparing Appetizing Duck with mash and red wine jus

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Duck with mash and red wine jus

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Below are the ingridients that are required to make a remarkably good Duck with mash and red wine jus:

  1. Use of Potato.
  2. Provide of Butter.
  3. Provide of Milk.
  4. Provide of Oil.
  5. Prepare of Salt.
  6. Provide of Pepper.
  7. Take of Red wine.
  8. Get of Cranberry sauce.
  9. Provide of Honey.
  10. Prepare of Chicken stock.
  11. Provide of Leek.
  12. Prepare of Double cream.

Ready with the ingridients? Below are the instructions on serving Duck with mash and red wine jus:

  1. Cut the fat side of the duck, season with ginger all spice and salt and pepper then fry medium heat fat side for 4 minutes, normal side for 2 then oven at 200 for 8 mins.
  2. Branch then lightly fry the 2 x leek with oil and season it on low heat, add double cream thicken it.
  3. Make mash with oil, butter, milk and orange zest if there is any.
  4. Add a cup red wine, 3 table spoon cranberry sauce, 2 table spoon honey, garlic granules and a dash of orange juice. Season also with salt and pepper.

Roast Duck Maryland with Potato and Leek Mash and Red Wine Jus. Presentation is key with this bistro-style dish of rare duck with Marsala jus – follow our step-by-step guide to plating up, from BBC Good Food. Season the duck all over with salt and press the pepper into the skin side. Put the duck, skin-side down, in a cold frying pan and place over a low-medium heat. The fruity red wine sauce is the perfect accompaniment, requires minimal effort, and only uses half a bottle so you can serve the rest of the wine while eating.

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