Tender Duck Breast with Velvety Vanilla Red Wine Jus
Serves 1
Directions
- 1Gently score the duck skin in a crosshatch pattern.
- 2Place the breast skin side down in a cold pan.
- 3Set over medium heat and let the fat slowly render until the skin turns golden and crisp, about 3 to 4 minutes.
- 4Flip and sear the other side for 2 minutes until evenly browned.
- 5Season with salt and pepper.
- 6Place on a rack in the oven at 160°C and roast for about 10 minutes.
- 7For the sauce, add shallots, mushrooms, tomato paste, and sugar to the same pan.
- 8Roast gently until aromatic.
- 9Deglaze with red wine and let it simmer down to half.
- 10Add game stock and bay leaves and cook for 20 minutes.
- 11Strain through a fine sieve.
- 12Thicken with a touch of corn starch.
- 13Round off with Taylor & Colledge vanilla extract for a warm, subtle sweetness.
- 14To finish, baste the duck in a pan with butter and thyme over medium heat until glossy and fragrant.
- 15Slice the duck breast.
- 16Serve with creamy porcini polenta and roasted figs.
- 17Pour the sauce over the duck.
Ingredients
- 2 g Barbary duck breasts
- 2 tbsp vegetable oil
- 2 pinches salt
- 2 pinches pepper
- 1 tbsp butter
- 1 sprig thyme
- 1 clove garlic
- 100 g shallots
- 100 g mushrooms
- 1 tsp tomato paste
- 1 tsp sugar
- 200 ml red wine
- 2 leaves bay leaves
- 400 ml game stock
- 1 tsp cornflour
- 1 tbsp Taylor & Colledge Vanilla Extract
- 20 g dried porcini mushrooms
- 100 ml water
- 1 clove garlic
- 1 sprig rosemary
- 400 ml milk
- 200 ml double cream
- 100 g polenta
- 4 figs figs
- 20 g butter
- 2 tbsp maple syrup
- 1 sprig thyme
Equipment
panknifecutting boardtongsovenracksmall potspoonsieve
Tips
- Save this video and you'll never overcook duck breast again!
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