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0:58
Tender duck breast with a velvety vanilla red wine jus, roasted figs and creamy porcini polenta 😍
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10 months ago
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Tender duck 🦆 breast paired with a heavenly velvety vanilla red wine jus, roasted figs and creamy porcini polenta 😍 📝 Ingredients For the duck: 2 Barbary duck breasts (approx. 250 g each) 2 tbsp vegetable oil 2 pinches of salt 2 pinches of pepper 1 tbsp butter 1 sprig of thyme 1 clove of garlic For the sauce: 100 g shallots 100 g mushrooms 1 tsp tomato paste 1 tsp sugar 200 ml red wine (e.g. Merlot) 2 bay leaves 400 ml game stock 1 tsp cornflour 1 tbsp Taylor & Colledge Vanilla Extract For th
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This is how we make our Roasted Duck Breast with Confit Leg🦆 We score our duck and char with a blow torch. We slowly roast at 90 degrees until the core temperature is 50 degrees. We finish the breast on the plancha. For the leg, we salt, confit, and glaze with our signature spiced duck sauce—topped with wild rice, crispy shallots, and almonds. The breast is then carved and roasted on the plancha again. For service, we plate the duck with turnip puree, a spiced blackberry gel, fresh pickled blac
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🦆 DUCKING AROUND 🦆 Full recipe is on my Substack - link in bio! 🔥 Dry-brined duck breast (48h) with ultra-crispy skin, perfectly cooked, served with a sweet-salty pepper sauce. Fries with kombu seasoning and parmesan
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