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Recipe of the Month - Duck Breasts with Vicar of Beighton Sauce

Recipe of the Month - Duck Breasts with Vicar of Beighton Sauce

4 Feb 2021
 

This is absolutely delicious!

During February we have a special offer on the Duck Breast, Vicar of Beighton Apple Juice and Mrs Darlington’s Orange and Brandy Marmalade, just click here for details.

Ingredients:

2 Norfolk Duck breasts
4 tablespoons Vicar of Beighton Apple Juice
1 tablespoon Mrs Darlington’s Orange and Brandy Marmalade
1 small onion finely chopped.
20g Butter
2 teaspoons flour
3 tablespoons Madeira or cream sherry

Method to make the sauce.

  • Use a small saucepan and melt the butter add the onion and cook over a gentle heat until the onion is soft.
  • Stir in the flour with a wooden spoon and cook for 2 minutes (keep stirring)
  • Add the Madeira stirring all the time. 
  • Let the sauce bubble and then stir in the apple juice.
  • Add the marmalade stiring, and season with salt and pepper to taste.
  • Strain the sauce and then re-heat to serve.

Method to cook the Duck breasts.

  • Remove the duck breast from the fridge and allow to come to room temperature.
  • Score the skin with a very sharp knife.
  • Season the skin side with salt and pepper.
  • Using a non-stick oven proof pan lay the Duck breasts skin side down in the pan.
  • Place the pan over a low heat to render the fat, which will take approx. 5 minutes.
  • Once there is fat in the pan turn the heat to full and sear the skin until crisp and golden
  • Turn the breast over and seal the meat side.
  • Transfer the pan to an oven cook for 10-12 minutes at 200 degrees or gas mark 6 
  • Rest the meat in a warm oven for 5 minutes
  • Serve on a pre-heated plate, and pour on the hot sauce.

Our offer this month


• 2 Norfolk Duck Breasts,
• 1 Vicar of Beighton Apple Juice
• 1 Marmalade with Brandy

for the special price of £14.95

Click here to buy now

February Duck Breast Special Offer