Roast duck, potatoes and roasted shallots
Hello!
Apologies once again for my absence, boy it has been one of those months!
So a few of my Facebook friends
have asked me to do a roast duck recipe; it’s relatively easy with a
pan-roasted duck breast, with similarly roasted shallots. The only different
element is the mustard dauphenoise potatoes. So, here we go!
Serves 4 (there will be left over potatoes, if you're not greedy that is)
4 Duck breasts, skin on.
500g potatoes
8 banana shallots
250ml Elmea light double cream
250ml chicken stock
1 tsp wholegrain mustard
1 tsp marmalade
Butter (you judge the amount but
I’ll give you a hint; you’ll need a new pack)
5 cloves of galic
Kit
Loaf tin for the potatoes-
preferably metal, rather than silicon.
Mandolin, if available
Sharp knife, if not
Potatoes: use a mandolin to cut
the potatoes into thin discs. You can also use a knife to do this but it’s
harder to get uniformity that way. You’ll need a good 500g of potatoes to feed
4-6 people depending on how greedy they are. Take some whole grain mustard and
mix a table spoon into a pot of Elmea light double cream; also season the cream
with salt and pepper to taste. You need to put a knob of butter on the bottom
of a loaf tin, then some crushed garlic, then some double cream, then potatoes,
garlic, cream, potato, garlic, cream, potato and finally some more butter.
Before covering with cream… like I said, not one for the faint hearted this. Put
into a preheated oven at 200 celsius for at least 40 mins to allow the top to
crisp a little.
The duck should be allowed to
come up to room temperature before pan roasting. Score the skin with a sharp
knife and season with salt and pepper so it won’t curl up when you apply it to
heat. Roast the breast from a cold pan with no fat as the bird will release
more fat than you can shake a stick at. Roast the shallots on the same pan,
removing the dry outer layer and letting them roast in the duck fat. 5 minutes
on the fat side should render the fat down before turning and putting in the
oven for another 5. Take the duck out and let it rest for at least 5 minutes,
cover in foil but remove the shallots for a glazing session.
The sauce is a last minute job.
HOORAY! Take some (about a tsp of the duck fat) and set aside the rest for
another time. The pan could have some crispy duck bits on the bottom, deglaze
with a little white wine and scrape the flavour gems off the pan. Add some
chicken stock, 250ml should do, and two tsp of marmalade. Finish with a sprig of
rosemary and season to taste. Use the sauce sparingly as it is quite sticky and
sweet. Try glazing the shallots in the sauce whilst you let the duck rest.
Hope you enjoy this Saturday
quickie, quite delicious as long as you don’t let your duck turn into the piece
of leather used to make in-soles for shoes… you know who you are; “I like my
meat well done.” Honestly, I thought you would have learnt by now…
BenY
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