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Duck breast with tea sauce

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Origin of dish:  UK
Type of cooking:  Hob
Preparation time: 25 minutes
Cooking time: 15 minutes
Ingredients (serves 4):


Peel and remove seeds from the grapes.
Make criss-cross incisions in the fat of the duck breast with a knife.
Put the duck and grapes into a pan, fatty side down, and cook for 6 minutes.
Remove half of the fat, and cook the duck for another 4 minutes.
Keep a tablespoonful of cooked fat.
Add the white wine, stock and 10cl water to the pan.
Mix and leave to thicken over a strong heat.
Add the tea jelly and season.
Heat the grape seeds in the fat and place onto plates with the duck. Add the sauce and a little ground pepper and serve immediately.
Advice: Recommended wine : Saumur Champigny

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another free recipe every day

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