Delicious Duckling with Port-Wine Sauce Recipe

Looking for a show-stopping main dish to impress your dinner guests? Look no further than this Duckling With Port-Wine and Red Currant Sauce Recipe.

Featuring the rich, succulent flavor of duckling paired with an exquisite port-wine and red currant sauce, this recipe is sure to take center stage on any dinner table. The juicy duck breast is perfectly complemented by the sweet and tangy flavors of the sauce, creating a truly unforgettable taste experience.

While this recipe may seem intimidating to some, it’s actually quite easy to prepare. Even those new to cooking will find that this stunning dish comes together quickly and easily, making it a great option for busy weeknights or special occasions.

So whether you’re hosting a dinner party or simply looking to treat yourself to a decadent meal, be sure to give this Duckling With Port-Wine and Red Currant Sauce Recipe a try. Your taste buds won’t be disappointed!

Why You’ll Love This Recipe

Duckling With Port-Wine and Red Currant Sauce
Duckling With Port-Wine and Red Currant Sauce

If you’re looking for a show-stopping dish that will impress your guests, look no further than this Duckling with Port-Wine and Red Currant Sauce recipe. I guarantee that this meal will leave an unforgettable taste in your mouth, and it’s one of my all-time favorites.

The combination of succulent duck breasts with a sweet and tangy port sauce that’s mixed with delicious red currants is simply divine. You’ll be delighted by the depth of flavor in every bite, which is perfectly balanced by the black olives and all-purpose flour.

One of the best things about this recipe is that it’s perfect for both special occasions and everyday meals. It’s easy to make, yet it looks like something out of a gourmet cookbook. Imagine wowing your family or friends with this beautiful dish on a cozy winter evening. Or perhaps you want to spoil yourself with a sumptuous mid-week meal after a long day at work – whatever the reason, this recipe won’t disappoint.

So, why will you love this recipe? Well, firstly, it’s versatile, secondly, it’s easy to make but feels sophisticated; plus, the ingredients are readily available in most grocery stores. But most importantly, it’s because it tastes amazing. The flavors will dance on your tongue; the richness of the duck mixes perfectly with that sweet and tangy port sauce – my mouth is watering just thinking about it!

Believe me when I say that as soon as you try it once, you’ll want to make it again and again. It truly is a delicious masterpiece worthy of being added to every home cook’s repertoire. So don’t delay – try this Duckling with Port-Wine and Red Currant Sauce recipe today and experience culinary heaven!

Ingredient List

“This dish is a little bit of sweet and savory heaven on a plate!”

Here is a list of ingredients you will need to make this delicious Duckling with Port-Wine and Red Currant Sauce Recipe:

  • 2 ducklings, each about 4 pounds
  • Salt and freshly ground pepper
  • 1 cup all-purpose flour
  • 2 cups chicken stock
  • 1 cup port wine
  • ½ cup orange juice
  • Juice of half a lemon
  • 1 small orange, peeled and sectioned
  • Salt (1 teaspoon)
  • Pepper (1/2 teaspoon)
  • For the port sauce:
  • Balsamic vinegar (1/4 cup)
  • Red wine vinegar (1/4 cup)
  • Port wine (4 cups)
  • Orange juice (1/2 cup)
  • Lemon juice (1 tablespoon)
  • Red currant jelly (3/4 cup)
  • Ground ginger (1/4 teaspoon)
  • Black olives, large diced (4 tablespoons)
  • Large white onion, large diced (1)
  • Butter (8 tablespoons)
  • Fresh thyme, chopped (1 teaspoon)

Make sure all the recipe ingredients are available before initiating the preparation.

The Recipe How-To

“Forget takeout and impress your guests with this luxurious duckling dish.”

Steps to Preparing Duckling With Port-Wine and Red Currant Sauce
Step 1: Prepare the Duck Breasts

Begin by preheating your oven to 375°F. With a sharp knife, score the skin of 2 duck breasts in a crosshatch pattern, being careful not to cut through the meat. Season both sides of the duck breasts with salt and freshly ground Pepper.

Step 2: Cook the Duck Breasts

Heat 1 tbsp of olive oil in an oven-safe skillet over medium heat. Once hot, add the duck breasts skin side down and cook for 6-8 minutes until crisp and golden brown. Then turn over the duck breasts and cook for another 3-4 minutes on the other side.

Step 3: Finish Cooking in Oven

Place the skillet in the preheated oven and roast for about 12-15 minutes until the internal temperature reaches 135°F (for medium-rare). Remove from oven and let rest for at least 5 minutes before slicing

Step 4: Prepare the Sauce

While the duck is roasting, in a small saucepan, whisk together 1 cup port wine, 1/2 cup orange juice, 2/3 cup red currant jelly, 1/4 cup red wine vinegar, 1/2 teaspoon salt, 1/4 teaspoon ground ginger, and a pinch of freshly ground pepper. Heat over medium heat until reduced by half (about 10-15 minutes).

Step 5: Thicken the Sauce

Whisk together 1 tablespoon of all-purpose flour with 2 tablespoons of water then stir into the saucepan with a wire whisk until combined. Allow sauce to simmer for an additional 5-7 minutes stirring occasionally until thickened.

Step 6: Plate and Serve

Slice each duck breast into thin pieces and arrange on a serving platter. Pour the red currant sauce over the top and serve with your choice of side dishes. Enjoy your mouth-watering duck port wine with red currant sauce!

Substitutions and Variations

“The fresh red currants provide the perfect zesty complement to the richness of the duck.”

If you want to make some changes or put your own twist on this recipe, there are a few substitutions and variations you can try. Here are some ideas:

– Substitute red wine for the port wine: If you don’t have any port wine on hand, you can use red wine instead. It won’t have the same sweetness as the port, but it will still add a nice depth of flavor to the sauce.

– Use different fruit preserves: Red currant jelly is traditional in this recipe, but you could experiment with other flavors as well. Blackcurrant, raspberry, or even apricot would all work nicely.

– Add some spices: This recipe already includes a bit of ground ginger, but you could play around with other spices too. Some chopped fresh rosemary or thyme would be lovely, or a pinch of cinnamon could add warmth and complexity.

– Try different proteins: While duckling is the star of this recipe, you could swap it out for other meats if you prefer. Quail, pheasant, or even chicken breasts would be tasty with the port and red currant sauce.

– Experiment with different sides: The recipe suggests serving the duckling with roasted potatoes and green beans, but there are so many other options! You could try a creamy celeriac puree, roasted root vegetables, or sautéed spinach with garlic.

– Make it spicy: If you like a bit of heat, try adding some red pepper flakes to the sauce. Or serve the duckling with a side of harissa paste for dipping.

There are so many ways to make this recipe your own. Don’t be afraid to experiment and see what combinations you like best.

Serving and Pairing

“This recipe is a true crowd-pleaser and perfect for any special occasion.”

This succulent duckling with port-wine and red currant sauce recipe is ideal for serving at dinner parties or special occasions. The dish is best enjoyed when paired with a full-bodied red wine, such as a Cabernet Sauvignon, to bring out the rich, complex flavors of the meat and sauce.

When serving this recipe, I suggest you pair it with a side of roasted or sautéed potatoes and green beans. The crispiness of the potatoes creates a perfect balance with the richness of the duck meat while adding a little bit of sweetness from the green beans.

If you’re looking to add more depth to the dish, you can also serve it with a warm salad dressed in balsamic vinegar to balance out any sourness. Alternatively, replace the potato side dish with some crusty bread to soak up all of that delicious port-wine and red currant sauce.

For dessert, consider serving citrus-based dishes that complement the tartness of the red currant jelly. You could try making an orange tart or serving fresh orange slices alongside some sweet syrupy sauce. Finish off your meal with a glass of tangerine blackcurrant sauce to truly complete your palate’s experience.

Make-Ahead, Storing and Reheating

“A dish that screams elegance, sophistication, and all things delicious.”

This duckling with port-wine and red currant sauce recipe can be made ahead of time and stored in the fridge or freezer for later use. The cooked duck breasts can be stored in an airtight container in the refrigerator for up to three days. The port sauce can also be stored, separately, in an airtight container in the refrigerator for up to three days.

When reheating the duckling and sauce, it’s best to reheat them separately. To reheat the duck breasts, preheat your oven to 350°F (175°C). Place the breasts on a baking dish and heat them for 10 to 15 minutes until they’re warmed throughout. To reheat the port-wine sauce, pour it into a small saucepan and warm it up over medium heat while stirring occasionally.

If you’re planning to make this recipe ahead of time and serve it later, I recommend preparing the dish up to the point of roasting the duck. Instead of roasting it, place it in an airtight container or freezer bag and freeze it for up to three months.

To reheat frozen duck breasts, defrost them overnight in the refrigerator before reheating them following the instructions mentioned above. The port sauce should also be defrosted gently on low heat while stirring continuously until it reaches its original consistency.

Overall, this recipe is relatively easy to make-ahead-of-time and store, which makes it perfect for those who love hosting dinner parties.

Tips for Perfect Results

“Your taste buds will thank you for the explosion of flavors in every

To achieve a perfectly roasted duckling with port-wine and red currant sauce, there are a few key steps to follow. Here are some tips to ensure your dish comes out perfectly:

Firstly, it’s important to properly season the duckling with salt and pepper. This will enhance the natural flavors of the meat and help it cook evenly.

Secondly, be sure to use a meat thermometer to check the internal temperature of the duckling. The ideal temperature should reach 165°F. This will ensure that the meat is cooked through and safe to eat.

Thirdly, don’t be afraid to baste the duckling throughout the cooking process. This will help keep the meat moist and tender.

Fourthly, make sure you allow your duckling to rest before carving it. This will give the juices in the meat time to redistribute, resulting in a more flavorful and juicy bird.

Finally, don’t forget about the sauce! Cooking it down until it has thickened slightly will intensify its flavors, making it a perfect complement to your succulent roast duckling.

By following these tips, you’ll have a perfectly cooked and irresistibly delicious duckling with port-wine and red currant sauce on your table in no time!

Bottom Line

In conclusion, this duckling with port-wine and red currant sauce recipe is a must-try for anyone looking to impress their dinner guests. Not only is it flavorful and delicious, but it’s also easy to make and can be adjusted to fit your personal preferences.

With its combination of savory duck breast, tangy red currant jelly, rich port wine, and zesty orange juice and lemon juice, every bite of this dish is a delight for the senses. Plus, the recipe offers plenty of flexibility – whether you’re looking to substitute ingredients or tweak the cooking process, you can easily make this dish your own.

So why not give it a try? Whether you’re hosting a fancy dinner party, having a romantic night in, or simply looking to treat yourself to some top-notch cuisine, this duckling with port-wine and red currant sauce recipe is sure to tick all the boxes.

Duckling With Port-Wine and Red Currant Sauce

Duckling With Port-Wine and Red Currant Sauce Recipe

This is a recipe I tried about 20 years ago and today I still get requests for it. It is a wonderful glaze for duck or goose! If you are looking for something that is calorie-wise, you may wish to look elsewhere!
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Prep Time 30 mins
Cook Time 2 hrs
Course Main Course
Cuisine French
Calories 2163.7 kcal


  • 8 lbs ducklings (or goose)
  • 1 pinch salt
  • 1 pinch pepper
  • 3/4 cup port wine
  • 1/2 cup orange juice
  • 2 tablespoons lemon juice
  • 1 teaspoon prepared mustard
  • 1/4 teaspoon ground ginger
  • 3/4 cup red currant jelly
  • 2 tablespoons all-purpose flour
  • 3 small oranges, sliced, for garnish
  • 1 (3 1/4 ounce) can black olives, pitted and drained for garnish


  • Preheat oven to 350°F.
  • Remove giblets and necks from the ducklings. Rinse everything with running cold water and drain. Pat ducklings dry and cut each into quarteers; trimming excess skin and fat.
  • Place a rack in roasting pan. Place duckling quarters, skin side up on rack and sprinkle with salt and pepper. Roast in oven for about 2 hours or until ducklings are golden and tender.
  • While bird is roasting, place giblets and neck into a pot with enough water to cover. Add 1/4 teaspoon salt, bring to a boil then reduce heat to low and simmer for 1 hour. Drain, reserving 1 cup of broth.
  • In saucepan, combine the port-wine, orange juice, lemon juice, mustard, ginger, 1/2 teaspoon salt, 1/2 cup currant jelly and the reserved broth. Bring to a boil and then reduce heat to low, cover and simmer for 10 minutes. In a small bowl or cup mix 2 tablespoons flour and 1/4 cup water. Gradually stir into simmering liquid in saucepan. Cook until sauce thickens slightly and is smooth.
  • In a cup, stir 1/4 cup red-currant jelly and 1 teaspoon of water until smooth. About 10 minutes before duckling is done, brush duckling quarters with jelly mixture.
  • To serve, arrange the duckling on a warm platter with oranges and olives as garnish. Serve the sauce in a gravy train or small bowl.

Add Your Own Notes


Serving: 1153gCalories: 2163.7kcalCarbohydrates: 67gProtein: 224.2gFat: 101.2gSaturated Fat: 26.9gCholesterol: 1234.9mgSodium: 1039.7mgFiber: 3.4gSugar: 45.3g
Keyword < 4 Hours, Duck, Goose, Meat, Poultry, Whole Duck
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