{"id":1417,"date":"2010-12-09T16:45:08","date_gmt":"2010-12-09T15:45:08","guid":{"rendered":"http:\/\/www.jameswhelanbutchers.com\/info\/?p=1417"},"modified":"2014-08-07T15:19:42","modified_gmt":"2014-08-07T14:19:42","slug":"pan-fried-duck-breasts-with-red-wine-and-orange-sauce","status":"publish","type":"post","link":"https:\/\/www.jameswhelanbutchers.com\/info\/1417\/pan-fried-duck-breasts-with-red-wine-and-orange-sauce\/","title":{"rendered":"James Whelan Butchers: Pan Fried Duck Breasts with Red Wine and Orange Sauce"},"content":{"rendered":"<p><img decoding=\"async\" loading=\"lazy\" class=\"alignleft size-full wp-image-1418\" title=\"Pan Fried Duck Breasts with Red Wine and Orange Sauce\" src=\"https:\/\/www.jameswhelanbutchers.com\/info\/wp-content\/uploads\/2010\/12\/Pan-Fried-Duck-in-Red-Wine-and-Orange-Sauce.jpg\" alt=\"Pan Fried Duck Breasts with Red Wine and Orange Sauce\" width=\"225\" height=\"169\" \/>This is a delicious quick and easy dish that everyone will enjoy<\/p>\n<p><a href=\"https:\/\/www.jameswhelanbutchers.com\/info\/wp-content\/uploads\/2010\/12\/Pan-Fired-Duck-Breasts-with-Red-Wine-and-Orange-Sauce.pdf\"><strong>Pan Fired Duck Breasts with Red Wine and Orange Sauce &#8211; Printer Friendly Download<\/strong><\/a><\/p>\n<h2>Ingredients<\/h2>\n<ul>\n<li>3\u00a0<a href=\"https:\/\/www.jameswhelanbutchers.com\/proddetail.php?prod=6307\">duck breasts<\/a>, well trimmed<\/li>\n<li>2 shallots, finely chopped<\/li>\n<li>300mls red wine &#8211; approx. 2 glasses<\/li>\n<li>Zest of 1 orange<\/li>\n<li>Juice of 2 oranges<\/li>\n<li>Salt and black pepper<\/li>\n<li>2 teasp. redcurrant jelly<\/li>\n<li>1 teasp. cornflour mixed with 1 tablesp. water<\/li>\n<\/ul>\n<p>Serves 4<\/p>\n<h2>To Cook<\/h2>\n<div id=\"ctl00_PlaceHolderMain_ctl08_ctl00_Recipe_cooks_notes__ControlWrapper_RichHtmlField\">\n<p>Heat a large pan.\u00a0 Score the skin on the duck breasts and place them in the hot pan, skin side down.\u00a0 You don&#8217;t need any oil in the pan.\u00a0 Brown well then remove to a plate.\u00a0 Pour off most of the fat &#8211; leave about 1 tablespoon in the pan.\u00a0 Add in the shallots and cook for about five minutes to soften.\u00a0 Add in the red wine, orange zest, orange juice and seasoning and bring to the boil.\u00a0 Place the duck breasts back in the pan and simmer for ten minutes.<\/p>\n<p>Remove the duck from the pan and cover with foil to keep warm while you finish the sauce.\u00a0 Add the redcurrant jelly and cornflour mixture into the pan and bring to the boil, stirring all the time.\u00a0 Reduce to simmer for a couple of minutes.<\/p>\n<p>We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of \u00a0James Whelan Butchers with shops in Clonmel, the Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin.\u00a0<strong><a href=\"https:\/\/www.jameswhelanbutchers.com\/info\/about-us\/newsletter\/\">Sign up to our newsletter for more updates from James Whelan Butchers<\/a><\/strong><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>This is a delicious quick and easy dish that everyone will enjoy Pan Fired Duck Breasts with Red Wine and Orange Sauce &#8211; Printer Friendly Download Ingredients 3\u00a0duck breasts, well trimmed 2 shallots, finely chopped 300mls red wine &#8211; approx. 2 glasses Zest of 1 orange Juice of 2 oranges Salt and black pepper 2 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[8,5],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v14.4.1 - 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