I recently ate what could possibly be the best duck I’ve ever had, complete truth. For me to say this, it must be true, I’m very fussy about what I pay for. It was so beautifully pink and succulent with a perfectly matched sauce but seasoning was a bit of a let down. Good thing you can add salt and pepper at the table. I don’t keep salt and pepper on mine though. I’m cocky like that :).
I got the most gorgeous duck breasts at the market yesterday, couldn’t wait to cook them. I’ve eaten duck many times but I’ve never cooked it before. So this is an adventure. I just need to remind myself that it gets dry very quickly, nothing worse than overcooked duck.
For dinner tonight we’re having crispy skin duck breast served with coriander baby potatoes, baby beets purée with a sweet citrus sauce.
What do you need? Serves 2
- 2 duck breasts
veggies- baby beetroot, baby potatoes, garlic
herbs- fresh coriander
liquids- honey, rice wine vinegar, soy sauce, olive oil
spices- salt, pepper, fresh chili, coriander powder
The duck- marinade for 24 hrs with 4 cloves of garlic, 1 green chili, 1 tsp of salt, 2 tsp of white pepper and 2 tbs each of; rice wine vinegar, soy sauce, honey. Mix in plastic bag with the duck and place in the fridge
-In 24 hrs, remove from the bag and dry off the liquid. Sear in a hot pan with olive oil, skin side down first until browned and crispy( should not be more than 5 min). Then pop into the oven skin up, at 230 deg Celsius for 12-15 min. Take out of the oven and wrap in foil to rest but not to cool.
- Potatoes- boil baby potatoes in a pot with salty water. When cooked, strain water. In an oven friendly dish or pan, mix potatoes with fresh chopped coriander, salt, pepper and a drizzle of olive oil. To infuse the most favour, cut the potatoes in half. Place into the oven at 230 deg for 10 min.
Beetroot- in an oven compatible pan, toss 2 peeled and chopped baby beetroot with coriander powder, salt and olive oil. Roast in the oven at 230 deg for 20-25 min. Keep half of the beets as solid pieces and purée the other half with 25 ml of cream.
The citrus sauce- strain the duck marinade into a pan. Place the pan in a hot stove, then add the juice of 1 orange, 1tsp of honey, and let it reduce down. Then season with salt and pepper to taste. If too sweet, add a little more vinegar.
Plate the potatoes and purée, then slice your duck and plate. Place the beets pieces around the plate
And dinner is served. Bon Appetit!