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Duck in Red Wine Sauce with Crème de Cassis

Duck, red wine and cassis

Looks really special, tastes delicious, this great recipe for duck in red wine sauce with crème de cassis couldn’t be quicker or easier to make and goes perfectly with duck. You can vary the sauce with fruit that’s in season and different liqueurs for instance raspberries with crème de framboise or slices of orange with Grand Marnier.

Ingredients for 4

4 small duck breasts

1 tablespoon runny honey

3 shallots (or small onion)

150ml red wine

4 tablespoons crème de cassis

300ml gravy (readymade is fine – veal, chicken)

55g blackcurrants


1. Prick the duck breasts and coat with honey.

2. Prepare the sauce ingredients – put the chopped shallots, red wine and crème de cassis in a saucepan, bring to the boil and reduce the liquid by half.  Add the gravy, bring back to the boil, and then simmer gently to thicken.

3. While the sauce is on its way, cook the duck breasts in a non-stick pan which is heated, start skin side down to release the fat. Lower the heat and cook for five minutes per side and a little extra if you like your duck well done. They should be tender and not over done as it makes the texture tough, set them aside until ready to serve.

4. Slice the duck into neat pieces, add the blackcurrants to the sauce and season, pour over the duck and serve.

It’s nice with mashed potato with a little fried onion stirred in, green vegetables or with rice and vegetables.

Bon appétit!

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