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Wild Duck with Blackcurrant and Beetroot Sauce
- Serves
2
- Difficulty
Medium
Published 1990
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.
Ingredients
1 - salt
- freshly ground black pepper
2 tablespoons
Method
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
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