of Duck with Whinberry Sauce
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.
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 www.joneshistory.com
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
oven to 350°F or Mark4.
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.
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.
the arrowroot (cornflour) with 2 tablespoons of water,
add to the pan and thicken the mixture.
add the whinberries. Bring to boil again, stirring
sauce in a sauceboat separately with creamed or roast
potatoes and green vegetables.
and Trev Jones