Duck in Cider and Bramble Sauce

Duck in Cider and Bramble Sauce


1 person made this

About this recipe: This recipe started as 'Taunton chicken' (chicken in a cider and cream sauce), but over the years, the addition of onions, brambles (blackberries), and the haggis stuffing has transformed it into an original and tasty dish! For those who might find it too rich in cholesterol, it's ALMOST as good if you substitute olive oil for the butter, and Greek yoghurt for the double cream!

Serves: 8 

  • Ingredients (metric)
  • 1 decent sized duck or small goose
  • 1 Haggis
  • 50g plain flour
  • salt and freshly ground black pepper
  • 2 oz unsalted butter
  • 1 litre dry cider
  • 2 onions
  • 2 large tablespoons bramble jelly
  • ½ litre Double Cream
  • Garnish
  • 2 dessert apples
  • 2 Cups wild Brambles/Blackberries
  • Parsley
  • Lemon
  • Drizzle olive oil (substitute butter if preferred)

Prep:30min  ›  Cook:3hr  ›  Ready in:3hr30min 

  1. If using a frozen bird, ensure it is completely defrosted. Cut open the haggis, scrape out all the ‘meat’ and use it to stuff the bird. Roast until fully cooked (180 degrees for 20 minutes per pound plus 20 minutes).
  2. Pierce several times in the legs, thighs, wings, and breast to allow the fat to drain. Set aside to cool. Pull away the skin from the bird, and carve into portions.
  3. Make seasoned flour by mixing the flour, salt and pepper. and coat the joints in the seasoned flour. Heat the butter in a pan, and toss the joints in it until the outside is pale golden. Drain any excess butter, and stir in the cider, bringing the sauce to the boil, to cook gently. Dice the onions and add to the pan, add the bramble jelly. Simmer for about 45 minutes.
  4. Stir in the cream at the last minute, and warm very gently for a few minutes.
  5. Core and slice the apples leaving the skin on. Fry the apple slices and brambles gently in the remainder of the butter until just softened. Add most of them to the sauce during serving.
  6. Arrange the portions of duck or goose on the plate, and coat with the sauce. Garnish with the remainder of the lightly fried apples, brambles, parsley and thin lemon slices, and serve with Brussels sprouts and baby potatoes.

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- 03 Sep 2010

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