Roasted Duck Breast with Red Wine Jus, Crispy Potatoes and Broccolini

March 13, 2017

Duck is my favourite type of poultry, it’s a good source of protein and can be super tasty and succulent when cooked well. This easy 10 step recipe goes for maximum flavour of course, so we are leaving the skin on the duck breast and serving with a lovely red wine jus. Enjoy it with double cooked crispy potatoes, broccolini and a glass of vino to finish off the ‘red wine’ theme.

Prep time: 20 Minutes
Cooking time: 40 Minutes
Serves: 4 people

 

Ingredients


• 4 duck breasts, skin on 
• 5 potatoes, peeled and cut into cubes
• Salt and freshly ground black pepper
• 45ml water
• 15g unsalted butter
• 1 bag of fresh broccolini 

For the red wine sauce
• 2 tbsp olive oil
• 2 shallots, finely sliced 
• 400ml red wine
• 200ml chicken stock
• 1 sprig rosemary
• 1 bay leaf

 

Method


1. Preheat the oven to 180°C/350°F/Gas Mark 4. 
2. To start the red wine jus, heat the oil in a saucepan and fry the shallots for a few minutes until soft. Add the wine, bay leaf, rosemary and the stock, bring to the boil then reduce to simmer until the liquid has reduced by two thirds (around 40 minutes). Take out the bay leaf and rosemary sprig. 
3. While the red wine jus is simmering, in a separate large frying pan, heat 2 tbsp of oil over a medium-high heat. Add the potato cubes and season with salt and pepper. Sauté, stirring frequently for 5 minutes. 
4. Turn the heat up to high, add the water, stir, and cover the pan with a lid. Steam the potatoes until the water evaporates, around 3-4 more minutes. 
5. Lower the heat to medium, and sauté another 1- 2 minutes until all traces of water are gone. Toss in the butter and stir to coat the potatoes. 
6. Spread the potatoes on a baking tray and roast in the oven until they are crispy and brown, about 15-25 minutes. 
7. For the duck, use a knife to score the skin of the duck breasts and season well with salt and pepper. Put the duck breasts skin-side down onto an ovenproof frying pan over a medium heat for 3-4 minutes. Transfer to the oven and cook for a further 5-6 minutes for medium rare or 8-10 minutes for well-done.
8. Take the duck out of the oven and allow to rest for 5 minutes to tenderize. 
9. While the duck is resting, Film a skillet with oil and set over high to medium-high heat. Add the broccolini and a pinch of salt. Toss to coat with oil. Continue cooking, stirring frequently, until the broccoli is bright green and tender. Transfer to serving plate. 
10. Remove the crispy potatoes from the oven. Serve the duck breast drizzled with red wine jus and a side of crispy potatoes and broccolini. 

 

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