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Duck breast with a mulled wine reduction and cumin vichy carrots

By December 09, 2016 ,

Duck always pairs well with spices and sweet sauces. I thought to myself some time ago why not pair duck with mulled wine. The cumin vichy carrots work really well too and add another dimension. I always like to cook the duck sous vide, but have added an oven roast method too.




Duck breast
salt and pepper
1 clove garlic lightly crushed

Sous Vide method
Season the duck breasts on all sides
Vacuum pack with the garlic
Set the sous vide to 54c and cook for 2 hours
Remove the duck from the vacuum bag
In a very hot pan quickly sear the skin to crisp it up
Allow to rest before serving

Oven roast method
You can also roast the duck breasts in the oven
Season the duck, place the duck skin side down in a pan and cook on a medium heat to render the fat down
Pour off the excess fat (I like to keep this in a pot in the fridge, it makes for great roasted potatoes)
Place the duck in the oven at 180c (fan) 190c (normal) for 10-12 minutes
Allow to rest before serving

Cumin vichy carrots
1 medium carrot julienned (cut into small batons)
½ teaspoon cumin seeds lightly crushed
10g butter
100ml water
Salt and pepper

Place the carrots in a pan with the water, butter and cumin
Cook on a medium heat until the water has evaporated and the carrots have a nice glossy coating
Season with salt and pepper

Mulled wine reduction
250ml red wine
Juice 2 oranges
1 star anise
1 vanilla pod
3 slices fresh ginger
3 cloves
1 bay leaf
3 peppercorns
10g salted butter
Salt and pepper to season


Place all ingredients except the butter in a pan and bring to the boil,
Turn down the heat and simmer for 10 minutes until reduced
Lower the heat again and add the butter, this will thicken the sauce
Season with the salt and pepper

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