Luv-a-Duck Recipes

Duck that looks delicious

Duck Breast with Red Wine Sauce, Potato Cake and Wilted English Spinach

An elegant recipe for any dinner party. Recipe by Queensland chef and presenter Jeff Chadburn.

To Prep
25 minutes
To Cook
20 minutes
How easy?
Medium...
Serves
2
Luv Rating
Rating: 5 / 5
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Ingredients

2 Luv-a-Duck Fresh Duck Breasts
2 large waxy potatoes, grated
1 small onion, finely chopped
1 tsp plain flour
1 tbsp butter
1 tbsp oil
1 bunch English spinach leaves
1 tsp olive oil
50g white sugar
300ml Pinot or other good red wine
Salt and pepper

Products used

Fresh Duck Breasts

Fresh Duck Breasts

Method

  1. Pre-heat oven to 190C.
  2. Score the skin of the duck breast and season with salt and pepper. 
  3. Heat a pan until you can feel moderate heat coming off it. Place the duck, skin side down into the pan for 5 minutes until golden. Turn the duck breast over and cook for 2 minutes.
  4. Place the duck in a roasting tray and cook in the oven for 8 minutes. Remove the duck and let this rest for at least 5 minutes before slicing into it.
  5. Squeeze grated potato to remove most of the liquid. Place in a bowl, add onion, flour salt and pepper. Heat oil and butter in a pan and add about 3 tablespoons of potato. Flatten and cook on both sides until golden and crisp. Drain all cakes on paper towel and keep warm.
  6. Wash spinach several times in cold water.  Add olive oil to pan and saute until just wilted. Keep warm.
  7. Add sugar to a saucepan and caramelise over a high heat.  Pour the wine carefully into pan. Be careful because this will bubble up. Stir until sugar dissolves and simmer until the sauce reduces by half.
  8. On a warmed plate place potato cake in middle, top with spinach, then another cake with more spinach. Place several slices on breast on top and drizzle sauce around plate.

Chef’s Tips

The potato cakes can be pre-made and reheated when needed. 

LUV to Help You

How to BBQ Duck Breasts

How to Cook Duck Breasts

Duck Fat - How to Render

Products used

Fresh Duck Breasts

Fresh Duck Breasts

Email this recipe

Reviews

michael k

Rating: 5 / 5

I have cooked this recipe a few times now and it is to die for. the Red wine Jus is delicious over the crispy skin of the duck. stack your sliced duck on top of the potato cake and spinach. pour the Jus over the duck and drizzle around the plate. a dish to impress your friends


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