Pan-seared duck breast with potato fondant and port and madeira sauce
Treat someone special to this pan-seared duck breast dish from Adam Tomlinson
Adam Tomlinson, head chef at Old Mill Bistro in north Cornwall, shares his recipe for pan-seared duck breast with potato fondant and port and madeira sauce
www.oldmillbistro.co.uk
Serves 2
Oven temp 185°c / gas 5
For the pan-seared duck
- Cornish duck breasts 2
For the potato fondant
- Maris Piper potatoes 2 large, peeled
- Salted butter 150g
- Garlic 2 cloves, crushed
- Thyme 3 sprigs
- Rosemary 3 sprigs
For the sauce
- Ruby port 375ml
- Madeira wine 100ml
- Chicken stock 75ml
To serve
- Green veg
- Apricot puree
<\/p>\n
To serve<\/h4>\n
<\/p>\n
- \n
- Green veg<\/strong><\/li>\n
- Apricot puree<\/strong><\/li>\n<\/ul>\n
<\/p>\n"}},{"@type":"Question","name":"Method","acceptedAnswer":{"@type":"Answer","text":"
- \n
- For the pan-seared duck:<\/strong> preheat the oven to 185\u00b0c \/ gas 5. Score the skin of the duck and place skin-side down in a large non-stick frying pan. Sear over a low-medium heat and season with salt and pepper.<\/li>\n
- Continue to cook until the skin becomes golden and crispy at the edges, then carefully drain the fat into a bowl and set aside. Transfer the duck into the oven and cook for a further 10 minutes for a medium-rare finish. Remove from the oven and leave to rest for 10 minutes.<\/li>\n
- For the potatoes:<\/strong> remove the top and bottom from each potato so that they form cylinders with two flat sides. Heat the duck fat in a non-stick pan with the potatoes. Add the butter, garlic, thyme and rosemary \u2013 once melted, the butter should almost cover the potatoes.<\/li>\n
- Turn the potatoes every 5 minutes until they are golden brown. Transfer the potatoes into the oven for a further 10 minutes until crispy on the outside and soft in the middle.<\/li>\n
- For the sauce:<\/strong> place the port and madeira in a saucepan over a medium heat. Bring to a simmer and reduce by half. Add the stock and reduce again by half. The sauce should coat the back of a spoon when it’s ready.<\/li>\n
- To serve:<\/strong> spoon the sauce onto the middle of a plate and place the fondant on top. Slice the duck breasts in half lengthways and place on top of the fondant. Garnish with green veg and a dollop of apricot puree.<\/li>\n<\/ol>\n"}}]}
- Apricot puree<\/strong><\/li>\n<\/ul>\n
You will need
For the pan-seared duck
- Cornish duck breasts 2
For the potato fondant
- Maris Piper potatoes 2 large, peeled
- Salted butter 150g
- Garlic 2 cloves, crushed
- Thyme 3 sprigs
- Rosemary 3 sprigs
For the sauce
- Ruby port 375ml
- Madeira wine 100ml
- Chicken stock 75ml
To serve
- Green veg
- Apricot puree
Method
- For the pan-seared duck: preheat the oven to 185°c / gas 5. Score the skin of the duck and place skin-side down in a large non-stick frying pan. Sear over a low-medium heat and season with salt and pepper.
- Continue to cook until the skin becomes golden and crispy at the edges, then carefully drain the fat into a bowl and set aside. Transfer the duck into the oven and cook for a further 10 minutes for a medium-rare finish. Remove from the oven and leave to rest for 10 minutes.
- For the potatoes: remove the top and bottom from each potato so that they form cylinders with two flat sides. Heat the duck fat in a non-stick pan with the potatoes. Add the butter, garlic, thyme and rosemary – once melted, the butter should almost cover the potatoes.
- Turn the potatoes every 5 minutes until they are golden brown. Transfer the potatoes into the oven for a further 10 minutes until crispy on the outside and soft in the middle.
- For the sauce: place the port and madeira in a saucepan over a medium heat. Bring to a simmer and reduce by half. Add the stock and reduce again by half. The sauce should coat the back of a spoon when it’s ready.
- To serve: spoon the sauce onto the middle of a plate and place the fondant on top. Slice the duck breasts in half lengthways and place on top of the fondant. Garnish with green veg and a dollop of apricot puree.
You may also like
- \n
- Ruby port<\/strong> 375ml<\/li>\n
- Madeira wine<\/strong> 100ml<\/li>\n
- Chicken stock<\/strong> 75ml<\/li>\n<\/ul>\n
<\/p>\n
To serve<\/h4>\n
<\/p>\n
- \n
- Green veg<\/strong><\/li>\n
- Apricot puree<\/strong><\/li>\n<\/ul>\n
<\/p>\n"}},{"@type":"Question","name":"Method","acceptedAnswer":{"@type":"Answer","text":"
- \n
- For the pan-seared duck:<\/strong> preheat the oven to 185\u00b0c \/ gas 5. Score the skin of the duck and place skin-side down in a large non-stick frying pan. Sear over a low-medium heat and season with salt and pepper.<\/li>\n
- Continue to cook until the skin becomes golden and crispy at the edges, then carefully drain the fat into a bowl and set aside. Transfer the duck into the oven and cook for a further 10 minutes for a medium-rare finish. Remove from the oven and leave to rest for 10 minutes.<\/li>\n
- For the potatoes:<\/strong> remove the top and bottom from each potato so that they form cylinders with two flat sides. Heat the duck fat in a non-stick pan with the potatoes. Add the butter, garlic, thyme and rosemary \u2013 once melted, the butter should almost cover the potatoes.<\/li>\n
- Turn the potatoes every 5 minutes until they are golden brown. Transfer the potatoes into the oven for a further 10 minutes until crispy on the outside and soft in the middle.<\/li>\n
- For the sauce:<\/strong> place the port and madeira in a saucepan over a medium heat. Bring to a simmer and reduce by half. Add the stock and reduce again by half. The sauce should coat the back of a spoon when it’s ready.<\/li>\n
- To serve:<\/strong> spoon the sauce onto the middle of a plate and place the fondant on top. Slice the duck breasts in half lengthways and place on top of the fondant. Garnish with green veg and a dollop of apricot puree.<\/li>\n<\/ol>\n"}}]}
- Apricot puree<\/strong><\/li>\n<\/ul>\n
- Madeira wine<\/strong> 100ml<\/li>\n
