Angostura Bitters - Cooking

Curry Chicken
3 teaspoons curry
2 cloves garlic
1 slice hot yellow pepper
2 tomatoes
1 teaspoon gravy browning
4 tablespoons cooking oil
1 sprig thyme
1 chicken
1 sprig chive
1 onion
1 teaspoon Angostura® aromatic bitters

Method: cut chicken into small pieces. cut up or mince seasonings and add to chicken. Let stand for 30 minutes. Heat oil in an iron pot. Add meat and seasonings together with gravy browning. Cook for ten minutes gradually adding boiling water to prevent sticking. When seasoning is cooked, add curry and 3 cups of boiling water. Simmer for 30 to 35 minutes. Add Angostura® aromatic bitters 3 minutes before pot is taken off the stove.

Angostura® Chicken Supreme
1.5kg (3 1/2 lbs) chicken pieces
15ml (1 tbsp) fresh thyme
30ml (2 tbsp) minced chive
salt and freshly ground black pepper to taste
2 cloves garlic, minced
30ml (2 tbsp) vegetable oil
125ml (1/2 cup) sliced onions
15ml (1 tbsp) chopped ginger
125ml (1/2 cup) chopped carrots
2 tomatoes, chopped
250ml (1 cup) chicken stock
10ml (2 tsp) Angostura® aromatic bitters

Marinate chicken in thyme, chive, salt, pepper and garlic for 30 minutes. Heat oil in saucepan and brown chicken pieces, turning to cook on all sides. Remove from pan. Add onions, ginger and carrots to pan and sauté. Add tomatoes and return chicken to pan. Cover and simmer, basting with pan juices. Add a little chicken stock to prevent sticking, and cook about 50 minutes. Add Angostura® aromatic bitters and continue cooking for 10 more minutes.
Serves 4.

Banana and Rice Stuffed Chicken
2kg (4 lbs) roasting chicken, cleaned
15ml (1 tbsp) honey
60ml (1/4 cup) orange juice
5ml (1 tsp) salt
15ml (1 tbsp) minced garlic
5ml (1 tsp) freshly ground pepper
watercress sprigs for garnish
15ml (1 tbsp) olive oil
15ml (1 tbsp) Angostura® aromatic bitters
For the Stuffing
375ml (1 1/2 cups) cooked rice
3 ripe bananas, chopped
zest and juice of 1 large orange
15ml (1 tbsp) rum
7ml (1 1/2 tsp) Angostura® aromatic bitters
30ml (2 tbsp) golden raisins
5ml (1 tsp) grated ginger
1ml (1/4 tsp) grated nutmeg
salt and freshly ground black pepper
Preheat oven to 350¾F.

To make stuffing: Combine rice, bananas, orange juice, zest, rum, Angostura® aromatic bitters, raisins, ginger and nutmeg. Season to taste with salt and black pepper.
Pat chicken dry with paper towels. Fill the cavity of the chicken with stuffing. Mix honey, orange juice, salt, garlic, pepper, olive oil and Angostura® aromatic bitters and pour over chicken to coat thoroughly. Roast chicken for 1 1/2 hours, basting occasionally, until chicken is cooked. Transfer to a warmed serving dish, garnish with watercress and serve immediately.
Serves 6.

Savoury Hamburger with sauce Angostura
2 lbs minced meat
salt and pepper to taste
1 small can tomato sauce
1 medium onion, minced
2 tablespoons minced celery
1 tablespoon lemon or lime juice
1/4 cup water
2 tablespoons minced sweet peppers
2 tablespoons Angostura® aromatic bitters

Method: Combine meat, salt, pepper, lime juice and Angostura® aromatic bitters, mix well and form into patties. Combine tomato sauce with the remaining ingredients in a bowl. Brush cakes on both sides with this mixture. Place on rack and broil for five minutes on each side, or to taste. Serve with the remaining sauce.

Sausage loaf
1 lb. Pork sausage meat
2 ozs. lean bacon
1/2 teaspoon mixed herbs
1 teaspoon tomato sauce
2 ozs. bread crumbs
1 tablespoon minced onion
3 tablespoons stock or water
1 teaspoon Angostura® aromatic bitters
salt and pepper to taste

Method: turn sausage meat into a bowl and mix into a smooth mixture with a fork. Beat in crumbs, finely chopped bacon, onion, sauce and herbs. Season with salt, pepper and Angostura® aromatic bitters and mix well. Stir in stock or water enough to make the mixture moist but not running. A beaten egg may be used instead. Turn unto greased loaf tin and bake in moderate oven for 45 minutes, when ready pour off any fat from tin, turn out into hot dish. serve with boiled potatoes, cabbage, baked tomatoes or brown gravy if liked.

Teriyaki Turkey
1/2 cup Angostura Teriyaki Sauce
1-tablespoon Angostura® aromatic bitters
1-cup brown Sugar
1/2 cup Apple Juice
1-teaspoon garlic powder
1/4 cup olive oil
1 Bone-in Turkey Breast

Combine all ingredients and place in a large resalable plastic bag
Add the turkey seal and refrigerate for two hours. Remove turkey from the bag place in a shallow roasting pan and bake at 350º for 2-1/2 hours basting every hour with remaining sauce.

Asian Rib Tips
10ozs Angostura Soy Sauce
2-tablespoons brown sugar
3-tablespoons rice vinegar
1-tablespoon minced fresh ginger
1-tablespoon Angostura® aromatic bitters
1-tablespoon olive oil
2 –Full racks of cut pork ribs cut into individual ribs.

Brush ribs with the soy marinade and place in a backing sheet.
Heat oven to 300 sprinkle ribs with salt and pepper to taste.
After the first hour tune ribs over and continue cooking. Continue cooking for one hour and turn over Brush ribs with sauce and cook for _ hour. Remove ribs, place on serving plate garnish with chopped green onions and drizzle sauce on top. Serve remaining sauce for dipping.

Lemon Chicken Bitters
2 Lemons
6 Chicken thighs; skinned
1/3 c Flour
1 ts Paprika
Salt; to taste
2 tb Canola oil
1 c Water
2 tb Brown sugar; packed
1 tb Angostura® aromatic bitters

Heat oven to 375 degrees. Squeeze 1 lemon over chicken. Combine flour, paprika and salt in bag. Add chicken pieces, one at a time; shake to coat well. Heat oil in large, non-stick skillet over medium-high heat. Brown chicken all over, about 10 minutes. Put chicken in baking dish. Dissolve sugar in
water; stir in bitters. Pour over chicken. Slice remaining lemon; put slices on chicken. Cover and bake30 minutes.

Chicken Breast with Champagne and Angostura® aromatic bitters Beure Blanc
4 x 250 g chicken breast
salt and pepper to taste
50 g butter
100 g chopped shallots
100 ml champagne
20 ml Angostura® aromatic bitters
100 ml cream
50 g julienne carrots
100 snap beans
100 g snap sprouts
50 g julienne red capsicum

Pre-heat oven to 160° C. Season chicken breasts and pan fry in butter till golden brown. Finish cooking in oven for 5-10 minutes. Sauté shallots, champagne and Angostura® aromatic bitters in pan. Reduce sauce by half before adding cream. Simmer sauce.
In another pan sauté carrots, beans, bean sprouts and capsicum. Finish sauce by stirring in knobs of butter

To serve: Place some of the vegetable panache in the center of the plate. Place chicken breast on top and mask with sauce.
Serves 4
Variation: Can also be served on a bed of pasta accompanied by a mixed leaf salad.

Italian Hamburgers
1 kg lean minced beef
1 onion, finely chopped
2 cloves garlic, crushed
1/2 cup grated parmesan cheese
1/2 cup finely chopped parsley
2 eggs, beaten
1 tsp freshly ground black pepper
1 tsp Angostura® aromatic bitters
1 cup fine, fresh breadcrumbs
125 g pinenuts
1 tsp dried oregano
1 1/2 tsp salt
8 hamburger buns
shredded salad greens
sliced tomato

Place all ingredients, except buns and accompanies, in a large bowl and mix gently but thoroughly with hands. Shape into 8 thick hamburgers and cook over hot coals for about 5 minutes on each side. Serve with shredded greens and tomato on buns.
Serves 6- 8

Calypso Chicken
4 chicken breast boned
salt and pepper to taste
1 clove garlic, crushed
1 tsp chilli, optional
pinch ground cumin
juice of 1 lemon
1 onion, sliced
2 green capsicums, finely chopped
4 tbsp oil
1 tsp Angostura® aromatic bitters
1 tsp ground turmeric
2 tbsp rum
300 ml chicken stock
125 thick coconut milk

Wash the chicken and season with salt, pepper, garlic, chilli, cumin and lemon juice. Marinate for 1 hour. Sauté onion and green capsicum in oil. Add chicken and cook until golden brown. Add the Angostura® aromatic bitters, turmeric, rum, chicken stock and coconut milk, stirring well. Simmer on low heat for 30 minutes. Serve with plain boiled rice and a green salad.
Serves 4

Caribbean Lamb in a Creamy Sauce with Saffron Rice
1 tbsp oil
1 tbsp butter
2 onions, peeled and sliced
1 kg trim lamb, cubed
salt and freshly ground pepper
1 1/2 cups chicken stock
1/4 tsp ground cloves
2 cinnamon sticks
2 tsp grated ginger
2 tbsp Angostura® aromatic bitters
juice of 1 lemon
1/2 cup cream
1/2 cup chopped sun-dried tomatoes
continental parsley chopped roughly
saffron rice
roasted almonds

Heat the oil and butter in a frying pan and sauté the onion until brown. Remove the onion to a large saucepan, then fry the lamb in the frying pan until it is brown on all sides. Add the Angostura® aromatic bitters.

Remove the lamb to the saucepan with the onions and add salt, pepper, chicken stock, cloves, cinnamon and ginger. Cover and simmer for 30-40 minutes. Uncover, add the lemon juice and cook for a further 5 minutes. Add the cream and sun-dried tomatoes and bring to a simmer.
Cook rice until light and fluffy (approximately 10-12 minutes) then stir parsley through the rice.

To serve: Pile some rice onto each serving plate and spoon the lamb on top. Sprinkle with roasted almonds and serve at once.Serves 6

Chicken on Rice and Chickpeas with Orange Sauce
Rice and chickpeas
5 cups chicken stock
12 oz basmati rice
170 g bacon, rind removed, cut into strips
vegetable oil
1 onion, peeled and chopped
1 clove garlic, peeled and crushed
3 sticks celery, sliced crosswise
1/2teaspoon fresh thyme leaves
pinch of chilli flakes
grated rind of 2 limes
2 x 380 g tins chickpeas, drained
salt and pepper to taste

Chicken
9-12 chicken thigh fillets, halved, lengthwise
plain flour
vegetable oil
Sauce
Vegetable oil
1 tbsp grated fresh ginger
1 clove garlic, peeled and crushed
grated rind of 2 oranges
1 cup orange juice
1 tbsp brown sugar
3 tbsp coconut cream
1 tbsp Angostura® aromatic bitters

To cook the Rice and Chickpeas:
Bring the chicken stock to a boil, add the rice and bacon strips. Boil the rice for 12 minutes. Drain and set aside. In a little vegetable oil, fry the onion, garlic, celery, thyme, chilli flakes and lime rind until soft. Add the chickpeas and heat. Add the rice and bacon and season to taste. Mix over low heat, cover and set aside.

To cook the Chicken: Dust the chicken pieces lightly with flour. Pour a little vegetable oil into a large frying pan and fry the chicken pieces, on both sides, until golden.
To make the Sauce: Pour a little vegetable oil into a small saucepan and cool the ginger, garlic and grated rind over low heat until soft. Add the orange juice, brown sugar and coconut cream and bring to the boil. Remove from the heat and keep warm. Add the Angostura® aromatic bitters just before.

To serve: Place a mound of the rice mixture on each serving plate, add 3-4 pieces of the chicken, pout over the sauce and serve at once.

Marinated Chicken Breasts
1/2 cup low salt soy sauce
1/4 cup medium dry sherry
1 tsp ground cinnamon
1/2 cup cold tea
1/4 tsp fleshly ground pepper
2 tbsp honey
1 tsp Angostura® aromatic bitters
6 x 150 g chicken breast fillets

Combine all ingredients except chicken. Pour over chicken breasts and marinate for at least 2 hours in the refrigerator. Barbecue or grill for 2-5 minutes on each side or until cooked, basting occasionally with the marinade.Serves 4

Kenyan Style Chicken Tikka
8 chicken breast on bone, halved
Marinade
2 cups plain yoghurt
4 cloves garlic, crushed
2 tsp ground turmeric
3 tsp grated fresh ginger
1 tsp Angostura® aromatic bitters

Mix marinade ingredients, pour over chicken and
refrigerate, covered, overnight. Remove chicken form marinade and
barbecue slowly or bake at 180°C for about 25 minutes, dipping pieces frequently into marinade again so that a spicy crust builds up. Serve warm or at room temperature.
Serve 6 –8

Angostura Beef Florentine
1 clove garlic, crushed
2 teaspoons olive oil
2 tbsp Angostura® aromatic bitters
juice of 1/2 orange
6 x 125 g lean steaks, trimmed of visible fat
steamed spinach
cherry tomatoes

Combine garlic, oil, Angostura® aromatic bitters and orange juice. Coat steaks with marinade, cover and refrigerate for 2 hours. Grill or barbecue as required. Cut steaks into four slices and serve on a bed of spinach garnished with a cherry tomato.
Serves 6

Hot Tamale Pie
1/2 cup yellow corn meal
1/2 teaspoon slat
1 1/2 cup water
1 1/2 cups evaporated milk
1 cup ground raw beef
1 small onion
1 cup tomatoes
1/2 teaspoon salt
1 cayenne pepper
1 teaspoon Angostura® aromatic bitters

Method: Mix cornmeal, salt and water together. Cook until mixture begins to thicken. Add milk and boil for 8 to 10 minutes, stirring constantly. Chop onion and cook lightly in hot fat until yellow. add meat and cook until red colour disappears. Add tomato, Angostura® aromatic bitters, pepper and salt and 3/4 of the mush mixture. Put in a baking dish and cover with the remaining mush. Bake in a moderate oven for 45 minutes.

Yam Pork Chop Skillet
4 shoulder pork chops
1 tablespoon shortening
1 medium green pepper
1/4 teaspoon thyme
1/2 teaspoon Angostura® aromatic bitters
1 large onion
4 medium Lisbon yams
salt and pepper to taste
2 cups canned tomatoes

Method: Peel and thinly slice yams. Thinly slice onions and cut green pepper in rings. Melt shortening over medium heat, brown pork chops. Arrange yam slices, onion slices and ringed green pepper over pork chops. Sprinkle with salt and pepper, thyme and Angostura. Top with tomatoes. cover and cook over low heat for one hour or until tender.

Spicy Pork Pot
1 large onion, half finely sliced, half finely chopped
3 garlic cloves, sliced in water-thin rounds
3 tbsp olive oil
200 g pork fillet, diced
50 g pepperoni, halved
400 g chopped tomatoes in a rich tomato sauce
2 tbsp Angostura® aromatic bitters
20 scrubbed small new potatoes
400 g can of chickpeas
Chilli sauce to taste
2tbsp coarsely chopped coriander
200 g trimmed green beans, halved

Brown the onions in the oil in a large frying pan, place over a medium heat. Allow 15 minutes for this, adjusting the heat so that the onions don’t burn. Stir in the garlic and stir for a further 5 minutes. Push the onion to the side and brown meat. Add the pepperoni. Cook of a couple of minutes stirring so all the pepperoni come into contact with the heat, the add tomatoes and Angostura® aromatic bitters. Season with salt and pepper and stir thoroughly. Simmer for 10-15 minutes until the meat is cooked through and the tomatoes have thickened and become sauce-like. Meanwhile, cook the potatoes in salted boiled water. Drain. Tip the chickpeas into a sieve. Rinse under cold running water and shake dry. Cook the beans in the boiling salt water for 2 minutes. Drain. Add the potatoes and chickpeas to the stew and simmer until very hot, adding salt and pepper. To make the dish hotter, add a few drops of chilli sauce. Stir the coriander into the stew. Stir with a garnish of beans. Serves 4

Pork with Mango, Curry Sauce and Caramelised Apples
1 x 1. 5 kg pork neck
3 tbsp Angostura® aromatic bitters
3 Granny Smith apples, cored and sliced
1/2 cup olive oil
2 cups roughly chopped mango
150 ml cider vinegar
1 tbsp honey
1 tsp curry powder

Trim pork of excess fat. Rub outside of meat with 1 tbsp of Angostura® aromatic bitters and sprinkle 1 tbsp over apples. Toss to thoroughly coat. Heat 1 tbsp of oil in a large frying pan and brown pork all over. Place pork in baking dish, pour over pan juices and roast at 180º C for 1-1/2 hours or until cooked. Wrap pork in foil. Cool and refrigerate until cold.
Sauté apples in pan juices until just soft, spoon into bowl cover and refrigerate. Combine mango, oil, vinegar, honey, curry powder and remaining tbsp
Angostura® aromatic bitters in a food processor and process until smooth.
Slice pork as thinly as possible across the grain and place a layer of slices on the base of a large container. Pour over some of the mango dressing. Layer more into the container and top with sauce. Chill until required. Serve with salad and caramelised slices.
Serves 10-12

Roasted Leg of Lamb
1 leg of Lamb trimmed and rinsed.

Ingredients:
3-Large tomatoes chopped
2- Medium white or yellow onions chopped
4-Celery ribs chopped in to small pieces
8-10- cloves of garlic cut in half
4- Carrots chopped into medium pieces
2- teaspoons of fresh chopped parsley
1/3 cup of olive oil
1-teaspoon of salt
1-teaspoon of black pepper
3oz- Bitters for marinade
1oz-of bitters to cook with
1-tablespoon of lemon juice.
3-cups of water

Let the leg of lamb sit in the bitters for about 45 minutes turning the meat so the bitters coat the entire leg. Remove the Leg of Lamb and discard the bitters. Ad the Lamb to a roast pan and coat with olive oil, sprinkle with salt and pepper mix all the chopped vegetables together and ad to the pan drizzle the remainder of the olive oil salt and pepper ad the water and bitters. Cover the pan with foil and bake at 375 for 2-1/2 hours remove from the oven and let it sit for 15 to 20 minutes.

While it baking make sure there is enough water in the pan.
Serve with rice or a piece of hearty crusted bread the meat should be tender and break away from the bone, scoop the vegetables and gravy on the bread and serve.

Cold Spiced Cutlets
12 x 135g lean lamb cutlets
12 cutlet frills for serving
Marinade
1/2 cup oil
1 medium onion, finely chopped
2 cloves garlic, crushed
2 tsp each ground cumin, ground ginger, grated fresh ginger
2 tsp Worcestershire sauce
1 cinnamon stick, broken into pieces
1/2 tsp paprika
1 tsp Angostura® aromatic bitters
2 tsp Dijon mustard
2 tbsp fruit chutney
2 tsp curry powder
1 tsp salt

Trim cutlets. Combine marinade ingredients. Pout over cutlets and refrigerate, covers, for 24 hours, turning meat occasionally. Remove cutlets from marinade, grill or barbecue, cool on a rack and serve at room temperature with cutlet frills. Serves 6-8

Rack of Lamb with Pawpaw Salsa
4 racks lamb
250 g pawpaw
150 g Spanish (red) onion
2 cloves garlic
200 g tomato
50 ml champagne vinegar
50 ml extra virgin olive oil
1 tablespoon chopped mint
5-10 ml Angostura® aromatic bitters
salt and pepper to taste
sugar to taste
300 g pontiac potatoes
300 g Jerusalem artichokes (or sweet potato)
50 g butter
50 ml cream

Preheat oven at 220°C. Season the lamb well with salt and cracked pepper and seal quickly in a hot pan, then set aside on a rack for roasting.
Dice pawpaw into fine pieces and set aside. Chop Spanish (red) onion finely and grind the garlic. Skin and seed the tomato and dice finely. Mix these four ingredients in a bowl with the vinegar, olive oil, mint and Angostura® aromatic bitters and then season to taste with salt, pepper and sugar. Boil potatoes and artichokes together until soft, then mash with butter and cream. Finish cooking racks of lamb in the oven to your liking, 8-10 minutes rare, 15-20 medium. Let lamb rest for five minutes.

To serve: Place a portion of mash in the center of each plate, cut the racks into cutlers and serve with the bones pointing upwards in the center of the plate. Sprinkle pawpaw salsa around the outside in a ring encircling the meal.
Serves 4

Ham Glaze Angostura
1 3-pound canned ham or half ham, pre-cooked
2 cups water
1/2 cup honey
3 tablespoons lemon juice
4 teaspoons Angostura® aromatic bitters

Method: Arrange ham in shallow baking pan, with just enough water to cover bottom of pan. Bake 20 minutes in slow oven (325 degrees F.) Mix honey, lemon juice and Angostura® aromatic bitters and spread over ham. continue baking about 20 minutes, basting with the liquid from the pan. serve on heated platter and garnish with pineapple slices

Cajun Style Steaks with rum and Mangoes
Marinade
2 tbsp rum
2 cloves garlic
cayenne pepper, to taste
2 tbsp Angostura® aromatic bitters

6 pieces of steak of choice, 2cm thick
freshly ground black pepper
2 mangoes, peeled stoned and sliced

Combine rum, garlic, cayenne pepper and Angostura® aromatic bitters in a bowl. Place steaks in a single layer in a shallow dish and pour over Angostura® aromatic bitters mixture. Turn steak to coat, cover and refrigerate overnight, turning occasionally.
Barbecue or grill steaks to taste, basting them with marinade. Transfer to plate, ground black pepper over top and sever with slices of mango and or honeydew melon.

Angostura New Yorkers
6x 150 g New York cut steaks, trimmed of visible fat
1 tsp Angostura® aromatic bitters
3 tbsp olive oil
2 tbsp chopped dill
1/2 tsp black pepper
1 medium onion, finely chopped
4 tbsp red wine
2 tbsp chopped parsley
2 tsp mixed dried herbs

Place steaks in a single layer in a dish. Combine Angostura® aromatic bitters with other ingredients in a bowl. Mix well. Pour mixture over steaks to coat. Cover and refrigerate for 2 hours. Barbecue steaks according to taste. Pour marinade into saucepan, bring to boil, reduce heat and simmer for 5 minutes or until onions browns and wine evaporates. Spoon over steaks and serve.
Serves 6

Duck Angostura®
1 large duck, cleaned and cut into pieces
30ml (2 tbsp) cooking oil
1 onion, sliced
2 tomatoes
750ml (3 cups) stock
30ml (2 tbsp) wine
15ml (1 tbsp) Angostura® aromatic bitters
15ml (1 tbsp) capers
60ml (1/4 cup) olives
Marinade
15ml (1 tbsp) lime juice
15ml (1 tbsp) minced garlic
30ml (2 tbsp) rum
15ml (1 tbsp) thyme
5ml (1 tsp) black pepper
10ml (2 tsp) Angostura® aromatic bitters
1ml (1/4 tsp) cloves
salt and pepper to taste

Mix marinade. Coat duck pieces in marinade and refrigerate for 60 min.
In a heavy saucepan, heat oil and sauté onion until tender. Add duck pieces and turn to brown on all sides. Add tomatoes and marinade and cook for a few minutes. Add 1/4 cup stock and simmer, covered, until duck is tender, about 1 hour, stirring occasionally. Add a little stock at a time to prevent sticking.
Add wine, Angostura® aromatic bitters, capers and olives. Cook for 5 more minutes.
Serves 6 –8

Duck Paprika
1 duck, about 2kg (4 lbs), cleaned
2 onions, chopped
2 cloves garlic, crushed
30ml (2 tbsp) butter
15ml (1 tbsp) flour
15ml (1 tbsp) paprika
125ml (1/2 cup) red wine
10ml (2 tsp) Angostura® aromatic bitters
salt and black pepper
5 tomatoes
chicken stock
5ml (1 tsp) arrowroot or cornstarch

Pat duck dry with paper towels and truss neatly. In a flameproof casserole dish or large saucepan, melt butter and fry onions and garlic until soft. Add the duck and brown on all sides. Lift duck from dish. Sprinkle flour and paprika in dish and cook for 2 minutes. Pour in wine and Angostura® aromatic bitters and stir into a smooth sauce. Season with salt and pepper. Return duck to dish. Skin and chop tomatoes and add to dish along with a little chicken stock. Cover dish and transfer to a hot oven. Bake for about 1 hour, or until duck is tender. Thicken gravy with arrowroot and serve with duck.
Serves 6.

Tropical Duck
4 duck breasts
30ml (2 tbsp) Angostura® aromatic bitters
salt
180ml (3/4 cup) white grape juice
180ml (3/4 cup) orange juice
5ml (1 tsp) cornflour
180ml (3/4 cup) canned pineapple pieces
10ml (2 tsp) honey
50g (2 oz) seedless grapes, halved
freshly ground black pepper

Sprinkle the duck breasts with 1 tbsp Angostura® aromatic bitters and a little salt and roast in oven at 400¾F for about 30 minutes. To make the sauce, place fruit juices in a small pan and heat gently. Mix cornflour with a little water to form a paste. Remove pan from heat, add cornflour and slowly return to the boil. Simmer for 1 minute. Add 1 tbsp Angostura® aromatic bitters, pineapple pieces and honey and simmer for another minute. Add grapes, season and serve as an accompaniment to duck breasts.