Food News with Ray Peake of Callums Bistro, Accrington

I HAVE in a previous recipe shown you how to make the delicious appetiser aromatic crispy duck leg. We can now move on to the remaining part of the bird, namely the breast, which is more suited to the main course.

I do not, of course, suggest you serve the leg for the appetiser and the breast for the main course as part of the same meal or your guests will certainly raise their eyebrows even higher than Roger Moore.

Before choosing to serve this to your dinner guests, it may be a good idea to check that they like duck as it is not to everyone's taste.

Comments you may encounter at this stage include: "No thanks. It is too fatty and bony."

This will certainly change to "Yes, please" as this recipe is breast of duck (no bones) and if you cook it as per this recipe, it will not be fatty or greasy.

You also have the opportunity to ask your guests if they would like it cooked "pinkish" similar to a medium steak or well done.

Nine out of ten will opt for well done but it is a nice gesture to give them the choice as it shows you truly care about their enjoyment of the meal. Duck lends itself to all types of sauces, usually fruit based, the classic being, of course, oranges.

Cherries are also popular but, as we are in the middle of summer and redcurrants are in season, I recommend the use of this refreshing light fruit.

You can make it with oranges in the winter months but try finding fresh redcurrants in November.

Several years ago, I visited a restaurant in the south of England for dinner and ordered breast of duck which was served with an unmemorable sauce and was graced with a whole fresh strawberry as a garnish.

Mindful of the fact I was in the south of England, I assumed it was a culinary quirk of that part of our country.

Do not do this. It is a "cheap shot" and does nothing to enhance the dish or the reputation of the person who put it there.

In fairness, I must tell you about half a duck I enjoyed in Langhams, a restaurant in London, partly owned by Michael Caine. It was excellent, but then again for £10.50 (and vegetables charged extra) in 1988, it should have been.

As you read this I will have only just returned from my short holiday break of five days in London and look forward to recounting any culinary hits and misses I endured or enjoyed while in the capital to you soon.

As a final food for thought this week, if the sun is shining have a "barbie" at home for your guests and completely ignore this recipe.

There will be plenty of rainy days on which to try it instead, believe me!

Recipe

(Serves 4)

Ingredients

4 duck breasts

I tbsp olive oil

1 lemon

1 orange

4 tbsp red currant jelly

1 tbsp brandy

4 tbsp port

salt, pepper, ground ginger

1 small punnet red currants

Cooking the duck

Pre heat your oven 200C/400F/gas 6. Score the fat on the duck breasts with a sharp knife all the way across, about 1cm apart. Pre heat your roasting pan on top of your oven with the oil

Season the breasts with salt and pepper and place breasts skin side down in the pan. Allow to cook in the pan for 3-4 minutes then turn the breasts over for further 3 minutes. Place in pre heated oven for 10 minutes (pink), 15-20 minutes (well done).

NOTE: Allow the duck to stand for 5 minutes once removed from the oven before slicing.

Making the red currant Cumberland sauce

Simmer lemon and orange juice with the rind for 5 minutes. Add the red current jelly and stir until melted.

Add the port and brandy, bring to the boil and simmer for 3 minutes. Add ginger, salt and pepper to taste.

Pour the sauce over the duck and scatter with red currants.

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