Recipe Category: Main Courses
Seared Duck Breast with Pinot Grapes and Duck Fat Potatoes
Seared duck breast with juicy grapes in pinot served over crunchy potatoes.
|Preparation Time:||20 minutes|
|Cooking time:||30 minutes|
- 3 large potatoes, peeled (Dutch Cream, Royal Blue or Desiree)
- 4 duck breasts*
- cinnamon, for sprinkling
- 1 bunch fresh thyme
- extra virgin olive oil, for drizzling
- PINOT GRAPES
- 1 cup Pinot noir wine
- 1/2 cup dark brown sugar
- 1 cinnamon stick
- Piece of orange peel
- 250g dark red grapes
- THREE PEAS
- 150g snow peas, trimmed
- 150g sugar snap peas, trimmed
- 1/2 cup frozen peas, thawed
- 50g butter
- sea salt, to taste
- 1 teaspoon grated orange rind, optional
Boil potatoes in salted water for 15-20 minutes until just tender, drain and dice. Score the skin of the duck breasts with a sharp knife and pat dry with paper towel. Sprinkle all over with salt, and sprinkle the underside with a little cinnamon. Cook in a frypan, skin side down, for 10-15 minutes until skin is crisp and golden. Keeping the duck fat in the frypan, remove duck onto an oven tray on a bed of thyme and roast at 200°C for 5 minutes, then rest for 5 minutes before serving. Meanwhile, fry diced potatoes and 1 tablespoon chopped thyme in duck fat over high heat, cooking until crisp and golden, and season.
Simmer Pinot, sugar, cinnamon stick, orange peel and a few sprigs of thyme for 5-10 minutes until syrupy. Just before serving, add grapes in small bunches and simmer for 5 minutes. Season well with salt and pepper and serve grapes alongside duck, using syrup to drizzle.
Place all peas in a frypan with 1 cup water and cook until just tender, but still bright green, refresh and drain. Melt butter, add peas and orange rind and toss until heated through. Season.
Place a nest of crispy potatoes on the centre of each serving plate. Top with sliced duck with Pinot grapes on the side. Drizzle with Pinot syrup and a little olive oil, garnish with thyme and serve with Three Peas.
*If the duck breasts come with the wing attached, remove it for this recipe.
The wings can be slow roasted to tenderness and then grilled until crispy.
Check out my recipe for Ginger Spice Duck Wings on foodcentric.com.au.