Friday

Honey roasted duck with mushroom sauce


I haven't done what I would call a 'proper recipe' in a while and with a holiday coming up i've got my chef's hat on and have been cooking a plenty...

Duck is my absolute favourite meat when eating out. Occasionally I'll have it as a treat at home and this is an easy adapted BBC food recipe and also 'guest-impressive' main to do yourself. 

Serves 2 takes 30mins from prep to table.

2 duck breasts (skin on) bring them up to room temp before cooking
1 tbsp oil
2 tbsp clear honey
1tsp chinese 5 spice


Sauce
75g unsalted butter
1/2 white onion
75g mushrooms (wild are best, if you can get them!)
1tsp lemon juice
75ml stock
1tsp tarragon 
1/2 tsp bisto/gravy granules

Spinach and carrots to serve




Score the skin on your duck and season with salt and pepper

Heat your oil in a pan on a high temperature and place the duck in the pan skin side down. Cook on high for about one minute.



Turn over and sear other side for another minute. 

Turn the heat down slightly (still hot) and put the breasts skin side down again for a further 7 minutes (this should be now pink) and flip over again if needs be till cooked how you like it.

Mix the honey and 5 spice powder in a bowl till runny, set aside.



Once the duck is cooked, rest for 5+ minutes (start your sauce) in a warm place and brush with the honey mixture.







(cook carrots and spinach now)


SAUCE:

Melt the butter in a lidded pan and add the onions and salt.

Once softened (but not browning) add the mushrooms, tarragon and lemon juice and cover to cook for 1 minute.






Add the water and bring to a boil then adding the gravy granules, season with salt and pepper.

Divide between two plates and spoon the mushroom sauce around.









DE-LISH.
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