Duck breast with onion dip and red currant sauce recipe

Duck Breast with Onion Dip and Red Currant Sauce recipe

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Ingredients

4	duck breasts
	Dip:
2 medium	onion, finely chopped
50 g	red currants
30 g	butter, melted
	salt and pepper, to taste
	Red currant sauce:
1 jar(s)	red currant jelly
2 tbsp	balsamic vinegar
2 tbsp	chicken stock

Instructions

Cok duck breasts for about 20 minutes, leaving them pink in the middle.

Meanwhile, mix the dip ingredients together with the melted butter. Season to taste and spoon the stuffing into small cups. Bake at 180°C, for 5 minutes.

Mix the sauce ingredients in a small saucepan and bring to the boil. Cook for further 2 minutes.

Slice the duck breasts and serve with the dip and the sauce.

Preparation time:
ca. 25 min
Grade of difficulty:
easy
Calories per portion:
n/a