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Roast Duck with Grapefruit Sauce

 

HT MC 45mins
Courtesy beautifulcountrybeautifulfruit

 

 

Serves 4    Hot    Poultry  Game  Duck  Fruit  Vegetables  Main Course  Eggless

 

Ingredients
4 duck breasts, finely scored
2 large potatoes
1 sweet potato
50g butter
Splash of milk
1 head of spring cabbage (or savoy cabbage)
200ml sweet wine
100ml chicken stock
1 tsp cornflour
1 tsp soy sauce
Salt and pepper
1 red grapefruit, segmented



Instructions

1. Pre-heat the oven to 180°C/350°F/gas mark 4.


2. Peel the potatoes and chop into cubes, then place into a saucepan, cover with water and bring to the boil. Turn down the heat and simmer until cooked. Drain off and mash with the butter and milk, season, cover and leave. Prepare the cabbage by chopping the leaved into strips.


3. While waiting for the potatoes to cook, get on with the duck. Place a frying pan on a low heat, season the duck breast heavily and place skin side down in the pan, continue cooking on the low heat until the fat starts coming out, draining off as you go along. Cook like this for about 10 minutes, then turn up the heat, crisp up the skin and flip over.

 

4. Pop onto a tray and finish in the oven for 5 minutes, then take out and rest for 5 minutes.


5. Place a pan on the heat for the greens, add a little splash of water. When hot, add the cabbage, season and cook for about 5 minutes. Drain off and cover.


6. Then back to the sauce, drain the remaining fat out of the frying pan, and pour the sweet wine into the pan, mixing in the residue. Add the stock, soy sauce and seasoning and reduce by half, then thicken with the cornflour. Finally take off the heat and stir in the grapefruit.


To serve -  slice the duck and serve with the mash, greens and sauce.


 

More Poultry & Game Recipes  |  General Poultry & Game Prep & Cooking Times  

 

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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.

 

Tips, Options and Substitutions

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Main equipment

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

 

Freezing/Make ahead

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