Seared Duck Breast in Red Wine Sauce
with Chive Mash, Miso Braised Cabbage and Thyme Roasted Carrot & Pear
- Soya
- Sulphites
- Celery
Our Seared Duck Breast in Red Wine Sauce is inspired by classic restaurant dishes, focused on making a gourmet ingredient shine with a combination of premium sides and flavours.
Ingredients
450 grams
Potatoes
1 bunch(es)
Chives
2 unit(s)
Carrot
1 unit(s)
Pear
1 sachet(s)
Dried Thyme
2 unit(s)
Duck Breasts
150 grams
Shredded Savoy Cabbage
15 grams
Miso Paste
(Contains: Soya)
15 grams
Red Wine Jus Paste
(Contains: Sulphites, Celery)
Not included in your delivery
150 milliliter(s)
Water for the Jus
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water with ½ tsp salt to the boil for the potatoes.
Peel and chop the potatoes into 2cm chunks. Finely chop the chives (use scissors if easier).
Trim the carrots (no need to peel). Cut into roughly 1cm wide, 5cm long batons. Trim, core and cut the pear into 8 wedges (no need to peel).
When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.
Pop the carrots onto a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over the dried thyme, then toss to coat. Spread out in a single layer.
When the oven is hot, roast on the middle shelf until tender, 20-25 mins. Turn halfway through.
After the carrots have roasted for 5 mins, add the pear to the tray. Toss together with a drizzle of oil and return to the oven for the remaining time, 15-20 mins.
Meanwhile, heat a medium frying pan on medium-high heat (no oil).
Once hot, lay the duck in the pan, skin-side down, and fry until the skin is golden, 6-8 mins. Flip, then sear the other side for 1 min more.
Transfer to a baking tray, skin-side up, and season with salt and pepper. Roast on the top shelf of your oven until cooked, 16-18 mins.
Once cooked, transfer to a plate and rest for 5 mins. IMPORTANT: Wash your hands and equipment after handling raw duck and its packaging. It's fully cooked when no longer pink in the middle.
While the duck bakes, give your frying pan a quick clean, then return the (now empty) frying pan to medium heat with a drizzle of oil.
When hot, add the cabbage and stir-fry for 2 mins.
Season with pepper, add a splash of water and the miso paste, mix well and cover with a lid (or foil). Cook until just tender, 3-4 mins.
Once cooked, remove from the heat and cover with a lid to keep warm.
Meanwhile, pour the water for the jus (see pantry for amount) into a small saucepan and bring to the boil on high heat.
Stir in the red wine jus paste, then reduce the heat to medium-high. Allow the sauce to bubble and thicken, stirring regularly, 5-6 mins. TIP: If your red wine jus paste has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you'd like) and mash until smooth. Season with salt and pepper.
Stir through half the chives. Cover with a lid to keep warm.
Once the duck has rested, cut widthways into 1cm thick slices.
Share the sliced duck between your serving plates. Serve with the mashed potato, thyme roasted carrot and pear, and miso braised cabbage.
Finish by spooning the red wine jus over the duck and sprinkling over the remaining chives.
