Grilled Duck with Currant Sauce and Red Cabbage Salad
Grilled skinless duck breast on top of a red cabbage salad, topped with currant sauce.
Ingredients
Marinade
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1 Cup Pinot Noir Wine
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1 cup Currant Jelly
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1 Tbsp Fresh Ginger, minced
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1 tsp Salt
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1 Ttsp Pepper
Sauce
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1 Tbsp Olive Oil
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1 cup Shallots, chopped
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1 cup Pinot Noir Wine
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2 cups Currant Jelly
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1 cup Fresh Currants
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Salt and Pepper, to taste
Duck
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3 Maple Leaf Farms Duck Breasts, skin removed
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Salt and Pepper, to season
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Olive Oil for basting
Salad
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6 Cups Shredded Red Cabbage
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1 Tbsp Salt, for boiling water
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2 Tbsp Rice Vinegar
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1 Cup Walnuts, toasted* and chopped
Garnish
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Red Currants on Stems
Directions
Marinade
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1
Combine all the marinade ingredients and place in a plastic bag along with the duck breast, skin removed. Refrigerate 1-2 hours.
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2
To make the sauce, heat olive oil in frying pan. Sauté shallots. Add wine and cook until reduced by half. Add currant jelly, fresh currants and salt and pepper to taste. Set aside and keep warm.
Salad
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1
Place shredded cabbage into large pot of salted boiling water. Blanch for 30 seconds. Drain cabbage and place in a bowl with ice cubes and water to stop the cooking process. Drain well and set aside.
Duck
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1
Remove duck from marinade and pat dry. Season with salt and pepper and brush with olive oil. Grill for 5-8 minutes or to your desired of doneness. Set aside and keep warm.
Assemble and Plate
*To toast walnuts, place into a dry frying pan and heat on medium high. Toss often until lightly toasted. Remove from pan and let cool.
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1
Toss cabbage with rice vinegar and about 1 cup of currant sauce and walnuts. Plate and top with sliced duck breast and additional currant sauce. Garnish with currants.
