Duck breast with a mulled wine reduction and cumin vichy carrots
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 (Score the skin, lightly, taking care not to cut down to far into the skin)
salt and pepper
1 clove garlic lightly crushed
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
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, it should take about 5 minutes
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 (skin side up) at 170c (fan) 180c (normal) for 10-12 minutes or until it reaches a core temp of 54c (depending on the thickness and size of the duck breast, start checking from about 9 mins)
Allow to rest before serving
BBQ method
Set the BBQ up for indirect cooking at 180c, if you like you can add cherry wood chips for added flavour
Season the duck, place the duck skin side down in a pan and cook on a medium heat to render the fat down, it should take about 5 minutes
Pour off the excess fat
Make sure to place a drip tray underneath the duck, as there may still be a little fat even though you have rendered most of it off
Place the duck in the BBQ and roast for 10-12 minutes or until it reaches a core temp of 54c (depending on the thickness and size of the duck breast, start checking from about 9 mins)
Allow to rest before serving
Season the duck, place the duck skin side down in a pan and cook on a medium heat to render the fat down, it should take about 5 minutes
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 (skin side up) at 170c (fan) 180c (normal) for 10-12 minutes or until it reaches a core temp of 54c (depending on the thickness and size of the duck breast, start checking from about 9 mins)
Allow to rest before serving
BBQ method
Set the BBQ up for indirect cooking at 180c, if you like you can add cherry wood chips for added flavour
Season the duck, place the duck skin side down in a pan and cook on a medium heat to render the fat down, it should take about 5 minutes
Pour off the excess fat
Make sure to place a drip tray underneath the duck, as there may still be a little fat even though you have rendered most of it off
Place the duck in the BBQ and roast for 10-12 minutes or until it reaches a core temp of 54c (depending on the thickness and size of the duck breast, start checking from about 9 mins)
Allow to rest before serving
Cumin vichy carrots
1 medium carrot julienned (cut into small batons)
½ teaspoon cumin seeds lightly crushed
20g butter
100ml water
Salt and pepper
1 medium carrot julienned (cut into small batons)
½ teaspoon cumin seeds lightly crushed
20g 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
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
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
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
0 comments