Friday, 9 September 2011
Roasted Duck Breast with Fondant Potaoes, Sauteed Greens and a Cranberry and Red wine Reduction
Yea that's right I roasted some duck breast, made fondant potatoes and a reduction and it wasn't even a special occasion, it was just a Wednesday.
I got two beautiful organic free range duck breast's and seared them skin side down to render the fat to cook my fondant potatoes in.
I have never made fondant potatoes before so looked at a few different recipes on the Internet to get the basic idea. I did not bother with the traditional barrel shape as it was only a Wednesday so opted to cut two large potatoes into three and flatten the ends, you should really make sure they all the same size but I did not do this and I recommend you do as obviously some of my potatoes cooked faster than other's, rookie mistake.
Once the potatoes had been cooked in the duck fat for around 20 minutes so they were crispy with a lovely golden brown colour I added the stock and some freshly milled pepper.
After the searing of the duck I put them in the oven for about 8-10 minutes, then covered them in foil to rest while the potatoes cooked. I in fact let them rest for nearly an hour and they were the most succulent and delicious duck breast I have ever eaten, they were like duck flavoured butter.
I'm afraid I forgot to take pictures of the reduction/jus being made but it was just a very simple recipe of red wine, brown sugar, cranberry sauce and some of the juices that had leaked from the duck as it rested all simmered together until it reduced by around half.
This was a really delicious treat and although I won't be cooking like this every day of the week sometimes it's just worth it.