Crispy Skinned Duck With Truffled Red Currant Port Sauce and Tru

Name: Crispy Skinned Duck With Truffled Red Currant Port Sauce and Tru
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 2
Cuisine: Global
Ingredients: 2 bay leaves; 237 milliliters beef broth; 1 teaspoons vegetable bouillon granules; 1 Tbsp butter; 237 milliliters chicken broth; 3 teaspoons cornflour; 2 Tbsps cream; 2 duck breasts; 4 garlic cloves, crushed; 158 milliliters red currant jam; 2 servings milk, enough to cover parsnips while cooking; 150 grams wild mushrooms, chopped finely; 1 Tbsp olive oil; 4 parsnips, peeled and chopped; 2 Tbsps port wine; 473 milliliters red wine; 1 teaspoon thyme leaves; 4 fresh thyme sprigs; 1 Tbsp white truffle oil

Crispy Skinned Duck With Truffled Red Currant Port Sauce and Tru might be just the main course you are searching for. Watching your figure? This gluten free recipe has 1534 calories, 62g of protein, and 50g of fat per serving. This recipe covers 69% of your daily requirements of vitamins and minerals. This recipe serves 2. Head to the store and pick up duck breasts, chicken broth, vegetable bouillon granules, and a few other things to make it today. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert.

Instructions

Sauce.

Ingredients you will need

Sauce

Combine wine, broths, thyme sprigs and bay leaves in a saucepan, bring to boil and leave on the stove until reduced to about 11/2 cups (approx 35 minutes).Reduce heat, add port and red currant jam, stir to combine, remove bay leaves and thyme sprigs.

Ingredients you will need

Fresh Thyme

Bay Leaves

Currants

Broth

Port

Wine

Jam

Equipment you will use

Sauce Pan

Stove

Add butter and stir until it melts, mix a little water with the cornflour, add to sauce and stir until sauce thickens.Note: Sauce can be made a day ahead of time and just reheated to save time on the day.Parsnip Mash.

Ingredients you will need

Corn Starch

Parsnip

Butter

Sauce

Water

Place chopped parsnips in a saucepan along with just enough milk to cover, bring to boil and boil until tender, drain reserving a little milk to blend.

Ingredients you will need

Parsnip

Milk

Equipment you will use

Sauce Pan

Add cream, stock, reserved milk and butter to parsnips and blend or process until smooth.In a small fry pan, heat olive oil, add mushrooms and garlic, cook until mushrooms soften, stir in thyme leaves.

Ingredients you will need

Thyme

Mushrooms

Olive Oil

Parsnip

Butter

Garlic

Cream

Stock

Milk

Equipment you will use

Frying Pan

Add to mash and stir to combine, add truffle oil and mix well.Duck Breasts.

Ingredients you will need

Duck Breast

Truffle Oil

Add duck breasts to hot pan, not quite smoking, skin side down, cook until nicely browned and most of the duck fat has been rendered. (about 8-10 minutes).

Ingredients you will need

Duck Breast

Duck Fat

Equipment you will use

Frying Pan

Place duck breasts skin side up in an oven proof dish and place in preheated oven 180C, cook for 20 minutes, gives a nice pink centre, or cook to desired doneness.To

Ingredients you will need

Duck Breast

Equipment you will use

Oven

Place mash on plates top with sliced duck breast and drizzle sauce around plate, serve extra sauce on the side.Sauce.

Ingredients you will need

Duck Breast

Sauce