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Brestiau Hwyaden â Saws Afalau, Eirin a Mêl (Duck Breasts with Apple, Plum and Honey Sauce)

Brestiau Hwyaden â Saws Afalau, Eirin a Mêl (Duck Breasts with Apple, Plum and Honey Sauce) is a classic Cymric (Welsh) for a traditional dish of pan-fried duck breast fillets served with a honey, plum, and apple juice sauce. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Duck Breasts with Apple, Plum and Honey Sauce (Brestiau Hwyaden â Saws Afalau, Eirin a Mêl).

prep time

20 minutes

cook time

15 minutes

Total Time:

35 minutes

Serves:

Rating:

Tags : Sauce Recipes Game Recipes Fowl Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Cynhwysion:

4 ffiled brest hwyaden
3 llwy fwrdd o fêl clir
230g o eirin cochion, wedi hanneru, a heb eu cerrig
150ml o wîn coch
150ml o sudd afal (neu sudd pinafal)
halen mÔr a phupur du, at fals

Dull:

Gan ddefnyddio cyllell finiog sgoriwch groen yr hwyaden yna rhwbiwch halen a phupur du drostynt. Twymwch badell ffrio haearn bwrw, a phan yn boeth, ychwanegwch y brestiau hwyaden, gyda'r ochr croen at i lawr a ffriwch dros wres canolig am tua 7 munud. Nawr trowch y brestiau drosodd a ffriwch am 4 munud arall (drwy hyn fe gewch frestiau sydd yn binc yn eu canol). Trosglwyddwch y brestiau i blât a gosodwch o'r neiltu i gadw'n gynnes. Tywalltwch unrhyw saim o'r badell ac arllwyswch y gwîn coch i fewn, ynghyd a'r sudd afal (neu binafal) a'r eirin. Dewch a'r gymysgedd i ferwi a choginiwch am 10 munud i leihau'r saws rhyw ychydig. Gosodwch y brestiau ar blât gweini cynnes cyn tywallt y saws drostynt. Addurnwch gyda berw dŵr. Gweinwch gyda llysiau gwanwyn wedi eu troi-ffrio a thatws newydd wedi eu ciwbio mewn menyn a phersli.

English Translation

Ingredients:

4 duck breast fillets
3 tbsp clear honey
230g red plums, halved and pitted
150ml red wine
150ml apple juice (or pineapple juice)
sea salt and freshly-ground black pepper, to taste

Method:

Using a very sharp knife score the skin of the duck breasts then rub them liberally all over with sea salt and freshly-ground black pepper.

Heat a cast iron frying pan and when hot, add the duck breasts, skin side down, and cook for about 7 minutes, over medium heat. At this point turn over the breasts and cook for a further 4 minutes (this will give your duck breasts that are nicely pink in the middle).

Transfer the cooked duck breasts to a plate and set aside to keep warm. Remove all the fat from the pan then pour in the red wine and the apple (or pineapple) juice and the plums. Season to taste with salt and black pepper. Bring the mixture to a boil and cook for about 10 minutes to reduce the sauce slightly.

Arrange the duck breasts on a warmed serving dish then pour over the sauce before garnishing with a little watercress.

Serve with stir-fried spring vegetables and cubed new potatoes finished in butter and parsley.