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Bronnau Hwyaden gyda Saws Eirin Dinbych Sbeislyd (Duck Breasts with Spiced Denbigh Plum Sauce)

Bronnau Hwyaden gyda Saws Eirin Dinbych Sbeislyd (Duck Breasts with Spiced Denbigh Plum Sauce) is a traditional Cymric (Welsh) recipe for a dish of roasted duck breasts served with a spiced plum sauce. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Duck Breasts with Spiced Denbigh Plum Sauce (Bronnau Hwyaden gyda Saws Eirin Dinbych Sbeislyd).

prep time

20 minutes

cook time

25 minutes

Total Time:

45 minutes

Serves:

2

Rating:

Tags : Sauce RecipesBritish RecipesCymric/Welsh Recipes

Original Recipe

Mae saws melys a sbeislyd yn cyd-fynd yn berffaith â hwyaden grimp. Rhaid nodi mai eirin Dinbych yw'r unig amrywiaeth o eirin sydd yn brodori o Gymru. Mae Eirin Dinbych yn ffrwyth o faint canolig (50-65mm) mewn diamedr pan yn aeddfed, gyda siâp ŵy unigryw. Mae ei liw yn oren-goch gyda chlytiau melyn pan fydd yr eirin yn dechrau aeddfedu, ond yn tywyllu i goch porffor cyfoethog, wedi'i wasgaru â brycheuyn euraidd pan yn aeddfed. Mae'r Cnawd yn gadarn ac o felyn cyfoethog gyda arlliw ambr gwyrdd. Mae'r croen yn feddal ac yn denau ac i osgoi difrod a chleisio dylid trin y ffrwythau'n ofalus iawn. Mae'n hen amrywiaeth, sydd i bob golwg wedi tarddu o berllan fynachlog Carmelaidd leol ym 1270-80.

Cynhwysion:

2 fron hwyaden
Halen môr a phupur du
1 llwy fwrdd o olew had rêp
2 sibwnsyn, wedi’u plicio a’u torri’n fân
250g o Eirin Dinbych, wedi’u haneru a thynnu’r garreg
50g o siwgr crai (siwgr muscovado) tywyll
50ml o finegr gwin coch
100ml o wirod ceirios duon
1 darn maint bawd o wreiddyn sinsir, wedi’i gratio
1 seren anis

Dull:

Cynheswch y popty i 180C/355F/Marc Nwy 4. Gyda chyllell finiog, gwnewch doriadau yng nghroen y brestiau hwyaden (mae'n helpu gollwng y saim) a gwasgaru halen a phupur dros y croen i roi blas. Cynheswch badell ffrio dda sy’n addas i’r ffwrn dros wres uchel, a rhoi’r brestiau yn y badell ar ochr y croen. Coginiwch am 5 munud cyn eu troi a’u rhoi yn y ffwrn am 7-8 munud arall i’w gwneud yn binc, neu 10-12 munud i’w gwneud yn dda. Tynnwch y badell o’r ffwrn a’i rhoi yn rhywle twym i’r cig gael ymlacio. Mewn sosban ganolig ei maint, ffriwch y sibwns yn yr olew tan y byddan nhw’n feddal, yna ychwanegu’r eirin a’r siwgr a’u troi tan y bydd y siwgr wedi toddi. Ychwanegwch y finegr, y sinsir, y gwirod, a’r seren anis, a mudferwi popeth am 15 munud tan y bydd y saws wedi tewhau a’r eirin wedi coginio. Tafellwch yr hwyaden a gweini’r cig gyda’r saws.

English Translation

A sweet and spicy sauce goes perfectly with crisp duck. It must be noted that Denbigh plums are the only variety of plum that is native to Wales. The Denbigh Plum is medium sized (50-65mm) diameter when ripe, with a distinct egg shape. Its colour is orange-red with yellow patches when the plum begins to ripen, but darkening to a rich purple-red, strewn with golden speckles when ripe. The Flesh is firm and of a rich yellow with greenish amber tint. The skin is soft and delicate and to avoid damage and bruising the fruit should be handled with great care. It is an old variety, that seems to have originated in a local Carmelite friary orchard in 1270-80.

Ingredients:

2 duck breasts
Sea salt and black pepper
1 tbsp of rapeseed oil
2 spring onions, peeled and chopped
250g of Denbigh Plums, halved and pitted
50g raw (muscovado) sugar
50ml of red wine vinegar
100ml black cherry liqueur
1 thumb-sized piece of ginger root, grated
1 star anise

Method:

Pre-heat the oven to 180C/355F/Gas Mark 4. With a sharp knife, make slits in the skin of the duck breasts (this helps the fat render) and sprinkle salt and pepper over the skin to taste.

Heat a good-quality frying pan that is suitable for the oven over a high heat, and put the breasts in the pan skin side up. Cook for 5 minutes before turning them and putting them in the oven for another 7-8 minutes to cook them pink, or 10-12 minutes to cook them well done. Remove the pan from the oven and put it somewhere warm for the meat to relax.

In a medium-sized saucepan, fry the onions in the oil until they are soft, then add the plums and sugar and stir until the sugar has dissolved.

Add the vinegar, ginger, liquor, and star anise, and simmer everything for 15 minutes until the sauce has thickened and the plums are cooked.

Slice the duck and serve the meat with the sauce.