Crispy Skinned Duck with Cherry-Pomegranant Sauce
Chive Mash and Broccolini
It's time to elevate your holiday dinner with juicy crispy duck breast, tender broccolini and a savoury sweet cherry sauce. You won't believe how easy this 5-star meal comes together, you'll impress yourself and any guest!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
2 pièce(s)
Poitrine de canard
4 cs
Tartinade de cerises
2 pièce(s)
Pomme de terre Russet
1 pièce(s)
Échalote
7 g
Ciboulette
340 g
Broccolini
Pas inclus dans votre livraison
2 cs
Lait*
¼ cc
Sel et Poivre*
2 cc
Sel*
3 cs
Beurre non salé*
Informations nutritionnelles
Ustensiles
Instructions
Pat the duck dry with paper towels. Using a sharp knife, score the skin-side of the duck in a criss-cross pattern. Season with salt and pepper. Add the duck, skin-side down, to a cold, large non-stick pan. Heat the pan over medium heat and sear until the skin is crispy, 10-12 min. Flip the duck over and cook for 2-3 min.
While the duck sears, peel, then cut potatoes into 1/2-inch pieces. Combine potatoes, 2 tsp salt and enough water to cover (approx. 1 inch) in a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat, then reduce heat to medium. Simmer, uncovered, until fork-tender, 10-12 min. Drain and return potatoes to the same pot.
When the duck is finished searing, transfer to a parchment-lined baking sheet, skin-side up. (NOTE: Reserve pan and fat for use in step 4.) Roast in the middle of the oven, until duck is cooked through, 8-13 min.** While the duck roasts, peel, then finely chop the shallot. Cut the bottom 1/4-inch from the broccolini, then cut in half. Finely chop the chives.
Drain all but 1 tbsp duck fat (dbl for 4 ppl) from the pan. Add the broccolini and 2 tbsp water (dbl for 4 ppl) to the pan. Cover and cook, until fork-tender, 5-6 min. (NOTE: Don't overcrowd the pan; cook in 2 batches for 4 ppl, using 1 tbsp duck fat and 2 tbsp water for each batch!) Season with salt and pepper. Transfer to a plate and cover to keep warm.
Add 1 tbsp butter (dbl for 4 ppl), and swirl to melt, 1 min, then add the shallots. Cook, stirring often, until softened, 1-2 min. Whisk in the cherry jam and 1/3 cup water (dbl for 4 ppl). Cook, stirring often, until slightly thickened, 2-3 min. Remove from heat, stir in pomegranant seeds, then season with salt and pepper.
Add the horseradish, 2 tbsp butter and 2 tbsp milk (dbl all for 4 ppl). Using a masher, mash together until creamy. Season with salt and pepper. Thinly slice the duck. Divide the horseradish mash, broccolini and duck between plates. Drizzle the cherry-pomegranate sauce over the duck.