Tender Duck Breast with Velvety Vanilla Red Wine Jus

Serves 1
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Directions

  1. 1Gently score the duck skin in a crosshatch pattern.
  2. 2Gently score the duck skin in a crosshatch pattern.
  3. 3Gently score the duck skin in a crosshatch pattern.
  4. 4Place the breast skin side down in a cold pan.
  5. 5Place the breast skin side down in a cold pan.
  6. 6Place the breast skin side down in a cold pan.
  7. 7Set over medium heat and let the fat slowly render until the skin turns golden and crisp, about 3 to 4 minutes.
  8. 8Set over medium heat and let the fat slowly render until the skin turns golden and crisp, about 3 to 4 minutes.
  9. 9Set over medium heat and let the fat slowly render until the skin turns golden and crisp, about 3 to 4 minutes.
  10. 10Flip and sear the other side for 2 minutes until evenly browned.
  11. 11Flip and sear the other side for 2 minutes until evenly browned.
  12. 12Flip and sear the other side for 2 minutes until evenly browned.
  13. 13Season with salt and pepper.
  14. 14Season with salt and pepper.
  15. 15Season with salt and pepper.
  16. 16Place on a rack in the oven at 160°C and roast for about 10 minutes.
  17. 17Place on a rack in the oven at 160°C and roast for about 10 minutes.
  18. 18Place on a rack in the oven at 160°C and roast for about 10 minutes.
  19. 19For the sauce, add shallots, mushrooms, tomato paste, and sugar to the same pan.
  20. 20For the sauce, add shallots, mushrooms, tomato paste, and sugar to the same pan.
  21. 21For the sauce, add shallots, mushrooms, tomato paste, and sugar to the same pan.
  22. 22Roast gently until aromatic.
  23. 23Roast gently until aromatic.
  24. 24Roast gently until aromatic.
  25. 25Deglaze with red wine and let it simmer down to half.
  26. 26Deglaze with red wine and let it simmer down to half.
  27. 27Deglaze with red wine and let it simmer down to half.
  28. 28Add game stock and bay leaves and cook for 20 minutes.
  29. 29Add game stock and bay leaves and cook for 20 minutes.
  30. 30Add game stock and bay leaves and cook for 20 minutes.
  31. 31Strain through a fine sieve.
  32. 32Strain through a fine sieve.
  33. 33Strain through a fine sieve.
  34. 34Thicken with a touch of corn starch.
  35. 35Thicken with a touch of corn starch.
  36. 36Thicken with a touch of corn starch.
  37. 37Round off with Taylor & Colledge vanilla extract for a warm, subtle sweetness.
  38. 38Round off with Taylor & Colledge vanilla extract for a warm, subtle sweetness.
  39. 39Round off with Taylor & Colledge vanilla extract for a warm, subtle sweetness.
  40. 40To finish, baste the duck in a pan with butter and thyme over medium heat until glossy and fragrant.
  41. 41To finish, baste the duck in a pan with butter and thyme over medium heat until glossy and fragrant.
  42. 42To finish, baste the duck in a pan with butter and thyme over medium heat until glossy and fragrant.
  43. 43Slice the duck breast.
  44. 44Slice the duck breast.
  45. 45Slice the duck breast.
  46. 46Serve with creamy porcini polenta and roasted figs.
  47. 47Serve with creamy porcini polenta and roasted figs.
  48. 48Serve with creamy porcini polenta and roasted figs.
  49. 49Pour the sauce over the duck.
  50. 50Pour the sauce over the duck.
  51. 51Pour the sauce over the duck.

Ingredients

  • 2 g Barbary duck breasts
  • 2 g Barbary duck breasts
  • 2 g Barbary duck breasts
  • 2 tbsp vegetable oil
  • 2 tbsp vegetable oil
  • 2 tbsp vegetable oil
  • 2 pinches salt
  • 2 pinches salt
  • 2 pinches salt
  • 2 pinches pepper
  • 2 pinches pepper
  • 2 pinches pepper
  • 1 tbsp butter
  • 1 tbsp butter
  • 1 tbsp butter
  • 1 sprig thyme
  • 1 sprig thyme
  • 1 sprig thyme
  • 1 clove garlic
  • 1 clove garlic
  • 1 clove garlic
  • 100 g shallots
  • 100 g shallots
  • 100 g shallots
  • 100 g mushrooms
  • 100 g mushrooms
  • 100 g mushrooms
  • 1 tsp tomato paste
  • 1 tsp tomato paste
  • 1 tsp tomato paste
  • 1 tsp sugar
  • 1 tsp sugar
  • 1 tsp sugar
  • 200 ml red wine
  • 200 ml red wine
  • 200 ml red wine
  • 2 leaves bay leaves
  • 2 leaves bay leaves
  • 2 leaves bay leaves
  • 400 ml game stock
  • 400 ml game stock
  • 400 ml game stock
  • 1 tsp cornflour
  • 1 tsp cornflour
  • 1 tsp cornflour
  • 1 tbsp Taylor & Colledge Vanilla Extract
  • 1 tbsp Taylor & Colledge Vanilla Extract
  • 1 tbsp Taylor & Colledge Vanilla Extract
  • 20 g dried porcini mushrooms
  • 20 g dried porcini mushrooms
  • 20 g dried porcini mushrooms
  • 100 ml water
  • 100 ml water
  • 100 ml water
  • 1 clove garlic
  • 1 clove garlic
  • 1 clove garlic
  • 1 sprig rosemary
  • 1 sprig rosemary
  • 1 sprig rosemary
  • 400 ml milk
  • 400 ml milk
  • 400 ml milk
  • 200 ml double cream
  • 200 ml double cream
  • 200 ml double cream
  • 100 g polenta
  • 100 g polenta
  • 100 g polenta
  • 4 figs figs
  • 4 figs figs
  • 4 figs figs
  • 20 g butter
  • 20 g butter
  • 20 g butter
  • 2 tbsp maple syrup
  • 2 tbsp maple syrup
  • 2 tbsp maple syrup
  • 1 sprig thyme
  • 1 sprig thyme
  • 1 sprig thyme

Equipment

panknifecutting boardtongsovenracksmall potspoonsieve

Tips

  • Save this video and you'll never overcook duck breast again!