Roast Duck with Elderberry Sauce

Name: Roast Duck with Elderberry Sauce
Ingredients: 4 duck breast fillets, about 180 g/6⅓ oz each; 300 ml/½ pint/1¼ cups chicken stock; 15 ml/1 tbsp balsamic vinegar; 10 ml/2 tsp fresh thyme leaves; salt and ground black pepper; salt and ground black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food and Cooking of Estonia, Latvia and Lithuania

By Silvena Johan Lauta

Published 2009

About

Although duck is not a traditional Baltic dish, in recent years it has become more and more popular. It is usually prepared for special occasions and often accompanied by fruity sauces, wild berries or preserves, such as the elderberry preserve used here. Serve with sautéed greens.

Ingredients

4 duck breast fillets, about 180 g/6⅓ oz each
300

Method

Preheat the oven to 180°C/350°F/Gas 4. Heat a heavy frying pan that can be used in the oven over a medium-high heat. Score the skin of the duck breast fillets in a criss-cross pattern and season with salt and pepper. Put the duck fillets, skin side down, in the

Per portion Energy 345kcal/1451kJ; Protein 12.5g; Carbohydrate 37.4g, of which sugars 37.4g; Fat 15.3g, of which saturates 4.1g; Cholesterol 89mg; Calcium 14mg; Fibre 0g; Sodium 74mg.