Zed's Repertoire

My Personal Collection of Recipes

Duck Martinique


1 Large Duck (roasted)
15 ml Oil
30 gm Celery
50 gm Chopped Onion
1 Clove Garlic (crushed)
15 gm Curry Powder
200 ml Demi-Glace
30 ml Dry Sherry
25 gm Redcurrant Jelly
30 gm Mushrooms
50 gm Desiccated Coconut
80 ml White Stock


  1. De-Bone the roasted duck, keeping the meat and discard the bones and carcass.
  2. Cook celery, onion and garlic in oil until well colored.
  3. Add curry & cook for about 2 minutes.
  4. Add the demi-glace and simmer for a short while.
  5. Add remaining ingredients and stir until almost boiling.


  • The discarded bones and carcass can be used to make stock.