Lidl Surprises

Roast Breast of Duck with Honey Roast Carrots, Port and Onion Sauce

Roast Breast of Duck with Honey Roast Carrots, Port and Onion Sauce

Ingredients:

  • 4 duck breasts
  • 1kg of Oakland carrots peeled and cut into chunks
  • 2 tsp Kilderg honey
  • 3 tsp primadonna olive oil
  • 1 sprig of thyme
  • 3tsp of water
  • 20g diary manor butter

Onion, plum and port sauce

  • 75g of chopped Fresh Meadow organic onions
  • 300ml of Porto Armilar
  • 1 tablespoon of Batts plum chutney
  • 1 Cusing beef stock cube
  • 1 tablespoon of Primadonna olive oil
  • 1 teaspoon of Kania Herbs de Provence
  • 1 teaspoon of flour
  • 1 tablespoon of castor sugar
  • 250ml of hot water
  • Salt and pepper to season.

Method:

  1. Pre-heat oven to 180 degrees
  2. Place the carrots into a roasting tray and mix well with oil, water and thyme. Roast for 30minutes and season
  3. After 30 minutes take the carrot out of the oven; add butter and honey and roast for a further 20 minutes until they turn a golden brown in colour
  4. Trim the duck breasts and season with salt and pepper, place onto a cold pan and turn on the heat until the skin appears crispy
  5. Then place the duck in the oven for 8 minutes to cook
  6. Allow the duck to rest for 3 minutes

Top Tip
Keep the fat for the duck for roast potatoes.

Onion, plum and port sauce

  1. Into a frying pan add the olive oil, onions, a pinch of salt and cook for 10 minutes or until the onions are soft
  2. Next add the herbs de Provence and flour and cook for a further 1 minute.
  3. Now slowly add the port and bring to the boil.
  4. Then add the beef stock cube, castor sugar and 250ml of hot water.
  5. Bring to the boil again and continue cooking until the sauce has reduced by half.
  6. Finally add the chutney and season with salt and pepper.

Top Tip
This sauce can be placed into an ice cube holder, frozen, and then used in the future when needed.