Duck breast in red wine sauce

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Western cuisine

Quick and easy

“Pan fried duck breast in red wine sauce is the perfect winter dish, especially during the festivity period. This dish was demonstrated by Chef Toby Stuart in Cactus Kitchen.”

With a classical spin to this dish, it is a simple and straight forward meal for 2 people.

You will need:

2 shallot
300ml red wine
1 tablespoon sugar
1 bouquet garni (thyme, bay leaf and parsley)
500ml veal stock/chicken stock
1 tablespoon butter
Duck fat (drained from pan frying the duck breast)

Wild mushroom:
1 tablespoon vegetable oil
Mixed wild mushroom
1 tablespoon butter
1 shallot
1 garlic clove
Garnish parsley

Caramelized shallot:
2-3 banana shallot
40g butter
Pinch of salt
1/2 a tablespoon sugar

2 duck breast
Roasted baby potatoes

Start by preparing the wine sauce, pre-heat a pan in medium to high heat and pore the red wine, sugar, sliced shallots and bouquet garni, bring to boil till the wine has reduced into a thick syrup. Remove the bouquet garni then add the stock and continue to reduce, make sure to skim the impurities with a strainer. Season the sauce with salt and pepper then monte au beurre the sauce in butter and duck fat. Trim any excess duck skin and membrane, leaving it aside for the caramelized shallot. Pre-heat a pan on medium to high heat, run the knife through the skin and score the duck skin into diamond shapes, season the skin with salt and pepper before pan frying skin side down till crisp; drain off the duck fat into a bowl. Season and sear the other sides of the duck breast then oven baking it for 8-12mins (depending on how pink you want it) in 180 degrees. Once done, leave the duck to rest on the side. Using the same pan from the duck, use it for the wild mushrooms. Trim, pick and wash the mushrooms, drain the excess water using napkins. Pre-heat the pan you used for the duck breast, drizzle some oil then pan fry the mushrooms till soft before adding finely chopped shallot, garlic then seasoning with salt, pepper, butter and chopped parsley. Lastly, with the caramelized banana shallot, cut them in half, with the skin still on. Season some salt and pinch of sugar on the cut side of the shallot, cook the shallot facing the pan on medium to high heat till caramelized then oven bake for 4 minutes. Oven roast baby potatoes drizzled in olive oil, seasoned with salt and sprigs of rosemary on 180 degrees till golden and cooked through. Carve the duck, cut off the skin of the caramelized banana shallot. Serve all immediately.

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The Author

Born into a family that love food, Kelsey inherited her cookery skills from both her grandmother and mother that enable her to prepare delicious home cooked meals.

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