Seared Duck Breast With Red Wine Jus And Orange, Olive Oil Mash
4.8(284)
Cook Time
-
Total Time
-
Yield
4 servings
Ingredients
Seared Duck Breast
4 duck breasts
4 teaspoons sea salt
4 teaspoons pepper
8 cloves garlic
4 sprigs fresh rosemary
Mashed Potato
1 ½ cups potato (400 g)
2 teaspoons butter (10 g)
1 oz milk (20 mL)
orange zest, half an orange
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon pepper
Red Wine Jus
½ teaspoon flour
½ cup red wine (100 mL)
3 teaspoons cranberry sauce
2 teaspoons honey
1 orange, juice of
¼ cup chicken stock (60 mL)
½ teaspoon salt
½ teaspoon pepper
orange zest, of half an orange, to serve
sprig fresh rosemary, to serve
Nutrition Info
Calories 314
Fat 11g
Carbs 26g
Fiber 2g
Sugar 11g
Protein 26g
How to Make It
1. Step
Preheat the oven to 180˚C (350˚F).
2. Step
Lightly score the duck skin with a sharp knife. Make sure not to cut through to the flesh.
3. Step
Season each side of the duck breast with 1 teaspoon of salt and pepper each.
4. Step
Fry the duck breast skin side down on medium heat for 3 to 4 minutes with the garlic and rosemaries. Flip and fry the other side for 1 minute.
5. Step
Put the duck breast in the oven for 6-8 minutes for medium rare; 10 minutes for medium well. Rest for 6 minutes before serving.
6. Step
For the mashed potato, chuck all the ingredients in the boiled potato, mix well.
7. Step
For the Red Wine Jus, use the pan you fried the duck breasts in. Take out the rosemary stalks, crush the garlic with a fork.
8. Step
Fry the garlic for a minute or two on medium low heat. Add in the flour and fry for another minute or until all the fat in the pan have binded to the flour.
9. Step
Add in the rest of the ingredients, mix well and keep simmering on a low heat for 10 minutes or until it becomes a glossy thick sauce.
10. Step
To impress your guests with your presentation game, pipe the mashed potato with a piping bag into a golf ball size mound. Shape using the back of a spoon.
11. Step
Place the duck breast, drizzle with the jus and decorate with orange zest and rosemary.
