96% would make again
Seared Duck Breast With Red Wine Jus And Orange, Olive Oil Mash
This elegant dish features tender, juicy duck breast with a rich red wine jus and creamy orange-infused mashed potatoes.
Tasty Team
May 15, 2023
Ingredients
for 4 servings
Seared Duck Breast
- 4 duck breasts
- 4 teaspoons sea salt
- 4 teaspoons pepper
- 8 cloves garlic
- 4 sprigs fresh rosemary
Mashed Potato
- 1 ½ cups potato (400 g)
- 2 teaspoons butter (10 g)
- 1 oz milk (20 mL)
- orange zest, half an orange
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
Red Wine Jus
- ½ teaspoon flour
- ½ cup red wine (100 mL)
- 3 teaspoons cranberry sauce
- 2 teaspoons honey
- 1 orange, juice of
- ¼ cup chicken stock (60 mL)
- ½ teaspoon salt
- ½ teaspoon pepper
- orange zest, of half an orange, to serve
- fresh rosemary, to serve
Nutrition Info
- Calories 314
- Fat 11g
- Carbs 26g
- Fiber 2g
- Sugar 11g
- Protein 26g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 180˚C (350˚F).
- Lightly score the duck skin with a sharp knife. Make sure not to cut through to the flesh.
- Season each side of the duck breast with 1 teaspoon of salt and pepper each.
- Fry the duck breast skin side down on medium heat for 3 to 4 minutes with the garlic and rosemaries. Flip and fry the other side for 1 minute.
- Put the duck breast in the oven for 6-8 minutes for medium rare; 10 minutes for medium well. Rest for 6 minutes before serving.
- For the mashed potato, chuck all the ingredients in the boiled potato, mix well.
- For the Red Wine Jus, use the pan you fried the duck breasts in. Take out the rosemary stalks, crush the garlic with a fork.
- Fry the garlic for a minute or two on medium low heat. Add in the flour and fry for another minute or until all the fat in the pan have binded to the flour.
- Add in the rest of the ingredients, mix well and keep simmering on a low heat for 10 minutes or until it becomes a glossy thick sauce.
- To impress your guests with your presentation game, pipe the mashed potato with a piping bag into a golf ball size mound. Shape using the back of a spoon.
- Place the duck breast, drizzle with the jus and decorate with orange zest and rosemary.
- Enjoy!
