Man of Honour
- Joined
- 17 Nov 2003
- Posts
- 36,746
- Location
- Southampton, UK
I have two very nice duck breasts to use today and I'm after ideas. I've not done duck in a while, so it should be a nice change.
My initial thoughts is that I have three choices. I can go chinese inspired and have it in some chinese marindae with some pack choi or something, or I could go french and have duck a l'orange or I could go more classic british and simply roast it with some plum chutney or something.
I'm thinking that I'll probably avoid going chinese, I don't think I'm in the mood for it.
So people, help me decide and give me some ideas
Roasted Duck with Thyme and Rosemary Mash, Buttered Savoy Cabbage and Port Reduction
Ingredients:
2 Duck fillets (skin on)
400g potatoes (good mashing ones like Desiree)
1 large shallotte
2 cloves of garlic
1 small savoy cabbage
1 tsp wholegrain mustard
Chicken or beef stock
1 tbsp sugar
A little single cream
butter
Rosemary
Thyme
Chives
Peel the potatoes and boil for about 15-20 minutes.
Score the duck breasts lightly and rub with cracked black pepper and sea salt. Preheat the oven to about 200C. Drizzle with a very small amount of Olive oil. Next, get a frying pan up to a medium heat and put the duck breasts skin down. Leave them there for about 3 mins so they are golden and crispy then turn and fry for a further 2 mins. Put the fillets in the oven for about 10-12 minutes.
Slice the savoy cabbage and fry gently with a good knob of butter - I use about 1oz. Add cracked black pepper.
Finely chop the chalottes and garlic.
Take the duck breasts out and leave them to rest on a warm plate. Take the excess fat out of the pan and very gently fry the shallotte and garlic.
Mash the potatoes and add the chopped herbs a decent amount of seasoning , the mustard, some butter and some single cream.
Once the shallotte are softened, deglaze the pan with about 1/3 to ½ a bottle of port. Add the sugar and the stock and reduce by at least half. I would have used a chicken Knorr stock pot, but only had beef. I love the stock pots and it saves me time reducing the port. When the port reduction is nice and thick, serve and enjoy.
My initial thoughts is that I have three choices. I can go chinese inspired and have it in some chinese marindae with some pack choi or something, or I could go french and have duck a l'orange or I could go more classic british and simply roast it with some plum chutney or something.
I'm thinking that I'll probably avoid going chinese, I don't think I'm in the mood for it.
So people, help me decide and give me some ideas
Roasted Duck with Thyme and Rosemary Mash, Buttered Savoy Cabbage and Port Reduction
Ingredients:
2 Duck fillets (skin on)
400g potatoes (good mashing ones like Desiree)
1 large shallotte
2 cloves of garlic
1 small savoy cabbage
1 tsp wholegrain mustard
Chicken or beef stock
1 tbsp sugar
A little single cream
butter
Rosemary
Thyme
Chives
Peel the potatoes and boil for about 15-20 minutes.
Score the duck breasts lightly and rub with cracked black pepper and sea salt. Preheat the oven to about 200C. Drizzle with a very small amount of Olive oil. Next, get a frying pan up to a medium heat and put the duck breasts skin down. Leave them there for about 3 mins so they are golden and crispy then turn and fry for a further 2 mins. Put the fillets in the oven for about 10-12 minutes.
Slice the savoy cabbage and fry gently with a good knob of butter - I use about 1oz. Add cracked black pepper.
Finely chop the chalottes and garlic.
Take the duck breasts out and leave them to rest on a warm plate. Take the excess fat out of the pan and very gently fry the shallotte and garlic.
Mash the potatoes and add the chopped herbs a decent amount of seasoning , the mustard, some butter and some single cream.
Once the shallotte are softened, deglaze the pan with about 1/3 to ½ a bottle of port. Add the sugar and the stock and reduce by at least half. I would have used a chicken Knorr stock pot, but only had beef. I love the stock pots and it saves me time reducing the port. When the port reduction is nice and thick, serve and enjoy.
