Duck in raspberry sauce with citrus and beans

So, Gweneth’s lovely wedding a couple of months ago set the bar so high on food that I felt compelled to recreate one of the dishes, mmm.  Such a lovely celebration amidst the flaking seaside grandeur of the North Wales coast – a beautiful mixture of crumbling piers, brass bands, ice cream, arcades and a little bit of dereliction!

The dish in question was an absolutely divine medley of duck and red peppers served in a sharp sweet sauce on top of a mountain of peeled grapefruit and orange segments, rich and refreshing all at the same time.  With my redoubtable mother’s helpful input on a sauce reduction idea I was all set to go…

Duck breasts cut in long strips ( allow 1/2 – 1 per person depending on size)

1 large red pepper, also cut in strips

2 red onions, finely sliced from root to tip

Red wine

Large handful of raspberries

2 large oranges (or 1 orange, 1 grapefruit – irritatingly the grocers had none on the day I tried the recipe out). This was fine for 3-4 servings.


Olive oil

Cornflour, 1 teaspoon

White basmati and bay leaves

French beans, lemon juice, soy


Peel each segment of citrus of all its inner skin and heap on plates.  Measure basmati per person and bring to boil with bay leaves and exact same quantity of water; turn down heat immediately stir, lid and simmer for 9 mins.  Brush a little olive oil into a ramkin per person and when rice is cooked, press into each one and set aside for a couple of minutes.

Meanwhile, warm the olive oil in a heavy pan and fry the onions on a very low heat with salt, a little sugar and a sprinkle of rosemary until nice and soft – don’t brown them.  This will take a while, stir every so often.  Add the raspberries and stir in for a minute or two, then a couple of glasses of red wine and simmer gently down with a little more sugar.  Add more wine if necessary to make a generous quantity of sauce – you can always reduce it.  In a jar, shake up a teaspoon of cornflour with a little red wine and stir into the sauce.  Taste at this stage and add more salt if needed.  Remove the sauce from the pan and deglaze – set aside.  Heat the pan high with a little oil and stir fry the duck and red pepper strips, pouring off any juices into the sauce so that they don’t broil.  When tender and just done, add the sauce back in and combine.

Turn out a perfect mound of rice on each plate.  Serve the duck on top of the citrus segments and accompany with steamed green beans dressed in a drizzle of lemon juice, olive oil and soy sauce.


About beezerella

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