![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
From Twitter 04-14-2011
15 Apr 2011 03:04 amTweets copied by twittinesis.com
15 Apr 2011
I hadn't had duck in a while so I picked up a couple of Gressingham duck breasts during my lunchtime shop.
This evening I was meant to go out so I just made something quick:
I trimmed and scored the skin, put the breast skin side down into a cold pan and turned up the heat. This way the fat under the skin has time to render before the skin crispens. When the skin was nicely browned, I seasoned the fleshy side with sea salt and pepper, turned the heat down, flipped the breast and cooked that side until sealed, transferred into a dish and finished it in a medium oven for about five minutes before I took it out, covered it in foil and let rest.
For the sauce, I sprinkled some icing sugar into the fat (of there wasn't much, with more fattier ducks you might have to get rid of some of the fat), deglazed the pan with a good glug of red wine, added a teaspoon of concentrated chicken stocka and let it simmer until it was the right consistency, seasoning with salt and pepper.
I served it on crushed new potatoes and with some wilted spinach (cooked in olive oil, seasoned with salt, pepper and freshly grated nutmeg).
The meat was soft and tender, the skin crispy and not fatty at all, the sauce was probably the best I've ever made and the spuds and spinach went well with it.
I have another breast which I'm going to cook differently tomorrow. It'll be an experiment so you might not see a post. ;o)
This evening I was meant to go out so I just made something quick:
I trimmed and scored the skin, put the breast skin side down into a cold pan and turned up the heat. This way the fat under the skin has time to render before the skin crispens. When the skin was nicely browned, I seasoned the fleshy side with sea salt and pepper, turned the heat down, flipped the breast and cooked that side until sealed, transferred into a dish and finished it in a medium oven for about five minutes before I took it out, covered it in foil and let rest.
For the sauce, I sprinkled some icing sugar into the fat (of there wasn't much, with more fattier ducks you might have to get rid of some of the fat), deglazed the pan with a good glug of red wine, added a teaspoon of concentrated chicken stocka and let it simmer until it was the right consistency, seasoning with salt and pepper.
I served it on crushed new potatoes and with some wilted spinach (cooked in olive oil, seasoned with salt, pepper and freshly grated nutmeg).
The meat was soft and tender, the skin crispy and not fatty at all, the sauce was probably the best I've ever made and the spuds and spinach went well with it.
I have another breast which I'm going to cook differently tomorrow. It'll be an experiment so you might not see a post. ;o)