Duck
2 duck breast
salt & pepper
Red wine sauce
12 shallot, finely diced
1 carrot, diced
1 leek, white only, thinly sliced
2 garlic clove, crushed
1 celery stick, diced
1 sprig of fresh rosemary
1 sprig of fresh thyme
1 bay leaf
40ml of red wine
30ml of red wine vinegar
100ml of port
500ml of chicken stock
vegetable oil and knob of butter
1. Score duck breast skin in a cross hatch pattern. Take care not to cut into the flesh. (I have included a photo of this mistake) Put breasts in refrigerator until ready for cooking.
2. Preheat oven to 180c
3. Start making red wine sauce. Add spash of veg oil to medium sauce pan along with all diced veg. Sauté until softened. Add red wine, vinager, port and herbs to veg. Reduce down by half. Add chicken stock and reduce again by half. Strain veg (squish all the juices out) and return sauce to pan. Reduce slowly till desired thickness and add knob of butter for glossiness.
4. Heat heavy bottom fry pan till hot. Place duck breasts skin side down in pan. Ensure you keep pressure on to help fat render down. Drain extra fat into bowl. When skin is lovely and crispy, flip and season with salt and pepper.
5. Remove duck from pan and place on backing sheet and in oven for 10-15 min depending on how you like your duck. 10 min will be nice and pink. Let rest for at least 5 min (10 better) before serving.
Remember to save the fat from pan. Will be great on your roast potatoes. I just keep in the fridge.. not sure how long it lasts but never long enough in our house.
Newton Grange Food 