Skip to main content

Peppered duck with vanilla mash, pea & wild mushroom ragout


Peppered duck with vanilla mash, pea & wild mushroom ragout


Ingredients

  • 2 duck breasts
  • 1 tbsp cracked black pepper
  • 85g smoked bacon lardon
  • 50g wild mushroom, such as chanterelle or oyster, sliced or torn
  • 2 tbsp Port or marsala
  • 100g fresh pea , cooked for 2 mins in boiling water, or frozen peas, defrosted
  • 100ml chicken stock

For the vanilla mash

  • 500g potato
  • 2 tbsp double cream or crème fraîche
  • ¼ vanilla pod, split open
  • small knob of butter

Method

  1. Peel the potatoes and cut into chunks. Place them in a pan of cold, salted water and bring to the boil. Turn down the heat and simmer for 10 mins until tender, then drain in a colander. While they are draining, place the pan back on a low heat with the cream and vanilla pod and heat to infuse. Remove vanilla pod and take pan off the heat. Push the potatoes through a ricer back into the pan. Add the butter and seasoning, then beat to form a smooth mash. Set aside.
  2. Season the duck all over with salt and press the pepper into the skin side. Put the duck, skin-side down, in a cold frying pan and place over a low-medium heat. As the pan heats up, the duck will start to cook – you only want a gentle sizzle coming from the pan. If it is cooking too quickly, turn the heat down slightly. Cook for 10 mins, shaking the pan occasionally. When the skin is mahogany and crisp, flip the breasts over and cook on the flesh side for 5 mins more. This will give you duck that is slightly pink in the middle. Transfer the duck to a tray or plate and leave it to rest.
  3. Pour off all but 1 tsp fat from the duck pan, place pan back on the heat and cook the bacon for 3 mins until crisp. Turn up the heat, add the mushrooms and cook for 2 mins more. Splash in the Port, add the peas and stock, then simmer for 2 mins more. Pour any juices from the rested duck into the pan and season to taste.

Labels:

Comments

Post a Comment

Popular posts from this blog

Roast spiced duck with plums

Ingredients 1  star anise 2 tbsp coriander seeds 4 tbsp muscovado sugar 2½ kg whole  duck 1 tsp  olive oil 6  plums , halved and stoned 3 bay leaves 75ml red wine vinegar 300ml chicken stock Method Heat oven to 160C/140C fan/gas 4. Toast the star anise and coriander seeds in a dry pan until aromatic. Tip the toasted spices into a spice grinder with 2 tsp sea salt and grind into a fine powder (or crush using a  pestle and mortar ). Put the spice salt in a bowl, add the sugar, mix well and set aside. Lightly score the skin of the duck in a criss-cross pattern and heat the oil in a large casserole. Using a pair of tongs to turn it, brown the duck well on all sides, pour off the excess fat, then sit the duck breast-side up and season all over with the sugar and spice mix. Pack the plums around the outside, then scatter over the bay and pour over the vinegar and stock. ...
Post a Comment
Read more

Fantastic fish fingers

Fantastic fish fingers Fish fingers taste wonderful when you make them from scratch - even the kids can help! Guaranteed to impress.
Post a Comment
Read more

Pizza on toast

  Pizza on toast Cheese on toast meets pizza in this easy peasy cheesy recipe – add whatever toppings take your fancy. Ingredients 1 thick slice white or brown bread 2 tbsp pasta sauce, pizza topping, tomato salsa or passata thinly sliced chorizo, salami, ham, mushrooms or roasted peppers, sun-dried tomatoes, olives, jalapeños 30g/1oz cheese, such as grated Cheddar, ready-grated mozzarella, or a mixture Method Preheat the grill to a medium-high setting. Place the bread on a baking tray or grill pan and grill on one side until lightly toasted. Turn the bread over and spread with the tomato sauce and top with the chorizo, mushrooms, or any other topping. Sprinkle with the cheese. Return to the grill for a further 2–3 minutes, or until the cheese melts and the toppings are hot.
Post a Comment
Read more