Duck

[Guest Scuba1]

1/2 lb carrots

 

1/2 table spoon of corn flower

 

1/2 " " " Honey

 

1/2 " " " Butter

 

2 " " " Balsamic vinegar

 

 

125 ml of vegetable stock

 

2 twigs of fresh rosemary

 

1/4 lbs of small shallots

 

salt and pepper

 

Ohhhhh and 2 duck breasts.

 

Cut the carrots into slices and half the shallots. Pluck the rosemary and wash and dry the duck breasts. cut some slits in the skin of the duck and rub in some salt and pepper.

Fry the duck skin side down in a pan with no extra fat for about 5 minutes and turn over for the same time. Now put the duck in a fire proof dish and put it in a pre heated oven for about 15 minutes skin side up.

 

While the duck is in the oven fry the shallots in the butter for about 5 minutes then add the carrots and the rosemary and fry them for a minute or so. Now add about 100 ml of stock and leave to simmer for 15 minutes.

 

When the duck comes out of the oven wrap it in tin foil and put it aside to rest.

 

Deglaze the dish from the duck with the rest of the stock, add the honey and the vinegar and simmer for 2 minutes. Thicken this gravy with the corn flower .

 

Serve together with a potato gratin or new spuds.

 

A nice Spanish Rioja red goes well with this one.

 

Enjoy

 

Michael

[Coca 0]

I like the way you say a FIRE PROOF dish

Is that resipe for wild duck aswel?

Not in season yet i know but would be willing to try come september.

[sue 1]

thank you very much chef scuba

[Guest Scuba1]

I like the way you say a FIRE PROOF dish

Is that resipe for wild duck aswel?

Not in season yet i know but would be willing to try come september.

 

Yep you can use wild duck as well but then you will need to put a bit of butter in the pan to fry it as wild birds don't tend to be that fat.

 

 

ATB

 

 

Michael