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Breast of Duck with Whinberry Sauce

This recipe comes from the web site of Debbie and Trev Jones who live in Birmingham, England and have put their website together in the hope of finding find out about their Jones ancestors from the UK. The Jones ancestry dates back to 1775 and Cardiganshire, Wales. It follows their forefathers journey to Merthyr Tydfil, Glamorgan and some of the achievements they made, particularly in the world of professional football, for over fifty years. Although Jones is a common name, this is by no means a common family.

This is one of the Welsh recipes from their site for you to enjoy. If you would like to take a look at their web site it is


6 duck breasts, 6 - 7 oz each
1 tablespoon honey, warmed and mixed with
1 tablespoon lemon juice
1/4 pint poached whinberries (can use Blueberries)
1/4 pint ruby port wine
1 heaped tablespoon arrowroot
2 tablespoons water


  • Set oven to 350°F or Mark4.
  • Prick the duck breast skins all over and place them on a wire rack in a roasting tin. Brush with the lemon / honey mixture. Season with salt and black pepper and roast for approximately 30 minutes until crisp and cooked through.
  • In the meantime make the sauce. Pour the port wine and the two tablespoons of lemon juice in a saucepan, and bring the mixture to the boil.
  • Mix the arrowroot (cornflour) with 2 tablespoons of water, add to the pan and thicken the mixture.
  • Then add the whinberries. Bring to boil again, stirring carefully.
  • Serve sauce in a sauceboat separately with creamed or roast potatoes and green vegetables.

Serves 6

Debbie and Trev Jones