Wild Duck with Blackcurrant and Beetroot Sauce

Preparation info

  • Serves


    • Difficulty


Appears in

The Carved Angel Cookery Book

By Joyce Molyneux

Published 1990

  • About

The earthy sweetness of beetroot and blackcurrants marries well with the gamey taste of wild duck. Save the legs to use in a hot game pie, a confit, or the Duck Legs with Quinces.


  • 1 wild duck, for example, mallard
  • salt
  • freshly ground black pepper
  • 2 tablespoons


Sever the duck legs from the body of the duck and set aside to use for another dish. Sprinkle the duck with salt and pepper, put in a roasting tin and roast in a preheated oven, 230°C/450°F/gas mark 8, for 20 minutes. Pour the brandy over the duck and sw