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Ingredients
4 Duck Breasts
(Barbecue Sauce)
4 Tablespoons Vegetable Oil
2 Onions Finely Chopped
3 Celery Stalks Finely chopped
2 Tablespoons Chopped Garlic
1 Carrot Finely Chopped
1 Teaspoon Thyme Leaves
175 ml Cider Vinegar
175 ml Tomato Ketchup
6 Tablespoons Tomato Puree
4 Tablespoons Soy Sauce
1 Tablespoon Worcestershire Sauce
1/2 Tablespoon Chilli Powder
4 Tablespoons Brown Sugar
1 Teaspoon Ground Cumin
1 Teaspoon Paprika
1 Teaspoon Salt

Directions

Heat the vegetable oil in a saucepan and add the onion, celery, garlic, carrot & thyme and cook for 10 minutes over low heat until the vegetables are softened. Add the remaining ingredients and simmer until the vegetables are soft – approx 20 minutes. Puree in a blender and the sauce should be quite thick. Place a roasting tray on the barbecue and cook the duck breast skin side down for 10 minutes so as to release some of the fat. Turn the breasts over and cook for another 2 minutes. Remove the duck and pat dry. Brush the Barbecue sauce over and cook skin side down for 5 minutes. Turn over and cook for another 5 minutes until the duck is cooked to your liking. Thin any sauce left with a little water and serve with the duck.
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