Duck Breast served with Red Wine and Plum Sauce with Pea Puree
Ingredients
4 Luv-a-Duck Duck fresh breasts
freshly ground black pepper
sea salt
Plum Sauce (makes approx. 2/3 cups)
1 tablespoon olive oil
1 small onion sliced
4 plums, chopped
1 stalk fresh rosemary
1/4 cup balsamic
500 ml red wine
500 ml duck stock
1 tablespoon brown sugar
1 tablespoons butter
Pea puree
2 tablespoons olive oil
2 shallots, roughly chopped
1 tablespoon lemon juice
3/4 cup duck stock
1 1/2 cups frozen peas, thawed
Products used
Method
- For the plum sauce, heat oil in a medium saucepan. Sauté onion until caramelised, stirring regularly approx. 5 minutes.
- Add the rosemary, plums, balsamic and red wine. Bring to the boil, turn down to a simmer. Reduce by half approx.10 minutes.
- Add the stock and brown sugar to the pan and reduce until there is approx. 1 cup of liquid remaining, approx. 20 minutes. Strain and reduce for a further 5 minutes until thickened. Stir through the butter to finish the sauce. Keep warm.
- Meanwhile, Preheat the oven to 190C.
- Pat duck breasts dry with paper towel. Score the skin in a diagonal pattern and season with salt and pepper.
- Heat a frying pan over a medium/high heat. Place the duck skin side down for 5 minutes, or until the skin is golden. Turn the duck over for 2 minutes skin side up.
- Remove the duck from the pan and place in a roasting tray. Cook in the oven for 8-10 minutes, or until pink in the middle. Let the duck breast rest and keep warm.
- To make pea puree, heat oil in a large frypan. Add the shallots and saute until softened.
- Add the peas and lemon juice to the pan, pour over stock. Bring to the boil and cook for one minute.
- Pace into a food processor and blend until smooth. Season to taste.
- Divide puree between 4 plates. Top with sliced duck breast and pour over sauce.