Will have to make this again soon!
Ingredients:
- 2 Duck Breasts
- 2 Tbsp of Olive oil
- 2 Shallots
- 200 ml Red zine
- Zest of one orange
- Juice from one to two fresh oranges
- 2 Tbsp of honey
- 2 Cups of organic stock
- 1 Knob of Butter
- Salt and Pepper
Method
For the Red Wine Reduction:
- In a saucepan on medium heat, heat oil and cook the shallots until translucent. The add honey, orange juice, red wine and bring to a boil. Lower the heat and let simmer for about 20-30 minutes.
- On another saucepan, bring the stock to boil and let reduce for about 20-30 minutes.
- Pour the red wine through a sieve, into the stock and continue cooking for about 20 minutes. Add a knob of butter, remember to keep whisking. Add salt and pepper and keep warm until you are ready to serve.
For the Duck:
- Gently slice the skin of the duck about times and season well with salt before cooking
- Pan fry the Duck breast on medium to low heat, on the skin side for approximately 3 minutes, to get the lovely crispy skin texture. Then flip the breast around and fry for about 30 seconds
- Place the duck in a pre-heated (200 C) for 30-40 minutes, depending on how rare you want to serve the duck
- Remove duck and let it rest for about 5-10 minutes
I served the duck over a creamy mash potato and a dash of parley, but have seen many amazing dishes with different pairings.
Very important note: don't forget to serve the duck with red wine!
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