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.

Instructions

1. 1

   Preheat the oven to 180˚C (350˚F).

2. 2

   Lightly score the duck skin with a sharp knife. Make sure not to cut through to the flesh.

3. 3

   Season each side of the duck breast with 1 teaspoon of salt and pepper each.

4. 4

   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.

5. 5

   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.

6. 6

   For the mashed potato, chuck all the ingredients in the boiled potato, mix well.

7. 7

   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.

8. 8

   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.

9. 9

   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.

10. 10

    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.

11. 11

    Place the duck breast, drizzle with the jus and decorate with orange zest and rosemary.

12. 12

    Enjoy!

Comments