Dim ond trwy'r app Roczen y mae'r ddolen hon yn hygyrch
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Rwyf wrth fy modd yn coginio hwyaden gan ei fod yn teimlo'n eithaf ffansi ac arbennig. Mae'r saws mwyar hwn yn ychwanegu cymysgedd braf o felys a sbeislyd i'r rysáit.
1.
Cynheswch y popty ymlaen llaw i 200c.
2.
Cynheswch badell dros wres isel canolig. Tymsiwch y bronnau hwyaden gyda halen a phupur a'u rhoi yn ochr croen y badell i lawr. Coginiwch am tua 20 munud, pan ddylai'r braster fod wedi rendro'n arwyddocaol
3.
Rhostiwch yr hwyaden yn y popty, ochr y croen i fyny, am tua 8 munud.
4.
Yn y cyfamser, ychwanegwch yr holl gynhwysion eraill i bot bach dros wres uchel canolig. Trowch yn aml i gyfuno a pharhau i gynhesu nes bod y mwyar duon wedi mygu a chyfuno.
5.
Gweinwch yr hwyaden gyda saws mwyar ar yr ochr.
6.
Add the blackberries, vinegar, Dijon mustard and 3 tbsp water. Simmer, gently crushing some of the berries, until thick and glossy (4–5 minutes).
7.
Drain the potatoes and green beans. Return the empty saucepan to the heat, add the spinach and stir until wilted (1 minute).
8.
Remove the skin from the duck and slice the meat. Serve with the blackberry sauce, potatoes, green beans and spinach.
9.
10.
11.
12.
Storage information
Best eaten fresh. Store leftover duck and sauce separately in the fridge for up to 2 days. Eat the duck cold, or reheat gently until piping hot. Not suitable for freezing.
Tip
Duck skin: Cooking with the skin on keeps the meat juicy. Anyone not following the plan can keep the crispy skin, but it adds around 15g fat per breast. Lower carb: Skip the potatoes and add extra green beans or roasted squash.
Cost-saving tips
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