Tender Duck Breast with Velvety Vanilla Red Wine Jus

Name: Tender Duck Breast with Velvety Vanilla Red Wine Jus
Cuisine: Italian
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

Serves 1

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Tender Duck Breast with Velvety Vanilla Red Wine Jus

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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!

Tender Duck Breast with Velvety Vanilla Red Wine Jus

Tender Duck Breast with Velvety Vanilla Red Wine Jus

Directions

Ingredients

Equipment

Tips

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