Pan Fried Duck Breast
With Rosemary Roast Potatoes, Garlicky Cavolo Nero & Balsamic Gastrique
- Sulphites
Ingredients
100 grams
Chopped Cavolo Nero
28 grams
Red Wine Stock Paste
(Contains: Sulphites)
2 unit(s)
Duck Breasts
1 unit(s)
Garlic Clove
12 milliliter(s)
Balsamic Vinegar
(Contains: Sulphites)
450 grams
Potatoes
50 grams
Redcurrant Jelly
½ bunch(es)
Rosemary
Not included in your delivery
50 milliliter(s)
Water for the Sauce
Nutritional information
Instructions
Preheat your oven to 200°C. Pick the Rosemary leaves from their stalks and roughly chop (discard the stalks). Chop the potatoes into 2cm wide chunks (no need to peel!). Pop the potato on a low sided wide baking tray in a single layer. Drizzle with oil, then sprinkle over the rosemary and season with salt and pepper. Toss to coat, then spread out. and set aside. Pop the tray in the oven on the top shelf when you put the duck in the oven.
Pat the duck dry with kitchen paper. IMPORTANT: Wash your hands after handling raw duck and its packaging. Pop a frying pan on medium-high heat (no oil). Season the duck with salt and pepper. When the pan is hot, lay the duck in the pan skin-side down, fry unti golden, 5 mins. Turn, cook for 1 minute on the flesh side to seal the meat. Transfer to a baking tray skin-side up and roast on the middle shelf of your oven until cooked, 15 mins. Roast the potatoes on the top shelf at the same time, .
Meanwhile, pop the redcurrant jelly and balsamic vinegar into a small saucepan. Pop onto a medium heat and melt the jelly, whisk frequently, until bubbling, 2-3 mins. Once bubbling, add the red wine stock pot and water (see ingredients for amount). Allow to simmer until thick and glossy, 4-5 min then set aside. Once the duck is cooked, remove from your oven and rest in a warm place, (covered loosely in tin foil) for 10 minutes. IMPORTANT: The duck is cooked when it is no longer pink in the middle
Peel and grate the garlic (or use a garlic press). Carefully drain some of the excess fat out of the pan you cooked the duck in and return to a medium high heat. Once hot, add the cavolo nero and a splash of water. Stir fry until tender, 2-3 mins. Add the garlic and cook for a further 1 minute. Season to taste with salt and pepper. Cover with a lid or foil to keep warm and set aside.
Once your duck has rested, reheat your cavolo nero if needed before serving. Gently reheat your sauce until piping hot. Thinly slice the duck breast lengthways and pour any resting juices into your sauce.
Share the rosemary roast potatoes between your plates. Serve the cavolo nero along side and carefully place the sliced duck on top. Pour your sauce all over and enjoy!
