We love a bit of duck and a juicy duckbreastwith a red wine and redcurrant sauce is hard to beat. Remove the duck from the pan and place in the roasting dish with the carrots
DuckBreastswith parsnip purée & cranberry wine sauce. The secret to cooking a duckbreast lies in dealing with the quite large amount of fat in the skin, but without ruining the meat
I. '. m. a. h. o. e. -. c. k. n. t. f. b. u. v. r. y. w. d. g. i. T. s. p. l. A. (. ,. ). G. D. C. £. 6. 5. 0. x. M. S. F. V. B. P. z. W. L. j. 2. q. N. Z. R. O. E. 1. 3. +. /. 7. %. 4. Y. 8. 9. s r. m l
Sprinkle the rest of the spice mixture over the skin and flesh of the duckbreasts. Warm the mixture in a small saucepan, then add it to the juices released from the duck
Put the duckbreasts in the cold pan, skin side down. Overcooking, undercooking, drying it out or ending up with a smoke filled house because of all that hot duck fat
The duckbreasts can be browned and ready to go into the oven, the beans part cooked and ready to go, the sauce made and ready to be finished with butter and chocolate
Last Friday I was just starting to prepare a couple of duckbreasts to prepare the recipe I shared earlier here on the blog - remember here magret of duckwith sweet potato and basil purée, and suddenly I had to improvise
Once cooked place the duck on a plate cover with foil and allow to rest. Stir in the oyster sauce and resting juices from the duck and leave to simmer while you slice the duck
Serve the sliced duckbreastwith the leeks and puree, and the sauce poured over the top. I soaked the duckbreasts in brine (made from salt, water and bay leaves) overnight before starting
If forward planning is your thing, you can make the sauce the day before, pop it in the fridge when it's cool and reheat it while your duckbreasts are resting
Comments
Log in or Register to write a comment.