Ingredients
Serves 4
- 250 mls of red wine
- 1 heaped tbs redcurrant jelly
- A pinch of mixed spice
- A few twists of black pepper
- A sprig of thyme
- 2 cooked Duck legs (300g)
- 1 tbs horseradish sauce
- 2 tbs creme fraiche
- 4 large frozen Yorkshire puddings
Method
- Put the wine, redcurrant jelly , mixed spice, pepper and thyme into a saucepan and reduce by half .
- Remove the skin and any excess fat from the leg and discard.
- Prize the meat from the bone and chop into small chunks.
- Take the thyme from the liquid and discard then add the duck meat to the saucepan.
- Continue to cook the duck over a gentle heat until the mixture is Jammy
- Mix the horseradish sauce with the creme fraiche .
- Warm the Yorkshire puddings then divide the mixture between them.
- Serve the sauce on the side.
