Pan Fried Duck with Wild Chery & Bramble Sauce
4 Duck Breasts (prick the skin several times with a fork)
40g (1½ oz) Butter
3 Tblsp Isabella’s Wild Cherry and Bramble Sauce
60ml (4 Tblsp) Sloe Liqueur or Cherry Bandy
300ml (½ pint) Chicken stock
Pre-heat an oven to 180°C, 375°F, Gas mark 4.
Melt the Butter in a heavy based frying pan, when bubbling add the duck skin side down.
Sear the duck on both sides, before removing to an ovenproof dish, continue to cook in the oven for a further 10mins, the meat should still be pink in the centre.
Meanwhile add the liqueur to the frying pan stir until boiling over a medium heat, then add the stock and allow to reduce by one third.
Add and continue to simmerUntil the sauce has thicken slightly.
Remove the duck from the oven and allow the meat to rest for a few minutes.
Pour the sauce over the duck to serve.
This sauce can also be served with pate, game pie or roast lamb. Delicious hot or cold with all game meats especially venison. For a sweet alternative stir this sauce into natural yogurt or serve with a plain cheesecake.