Name: Seared Duck Breast with Red Wine Jus and Mashed Potato Recipe
Yield: 4
Ingredients: For Seared Duck Breast:; 4 duck breasts; 4 tsp sea salt; 4 tsp pepper; 8 garlic cloves; 4 sprigs rosemary; For Mashed Potato:; 1½ cups Potato; 2 tsp butter; 1 oz milk; orange zest; 1 tbsp olive oil; 1 tsp salt; 1 tsp pepper; For Red Wine Jus:; ½ tsp flour; ½ cup red wine; 3 tsp cranberry sauce; 2 tsp honey; 1 orange; ¼ cup chicken stock; ½ tsp salt; ½ tsp pepper; orange zest; fresh rosemary

seared duck breast with red wine jus and orange, olive oil mash recipe

How To Make Seared Duck Breast with Red Wine Jus and Mashed Potato

A gourmet, tender seared duck breast that impresses with flavors and texture from zesty mashed potato, cranberry juice, red wine, garlic, and rosemary.

Preparation:

Cooking:

Total:

Serves:

Ingredients

For Seared Duck Breast:

4duck breasts
4tspsea salt
4tsppepper
8garlic cloves
4sprigsrosemary,fresh

For Mashed Potato:

1½cupspotato
2tspbutter
1ozmilk
orange zest,half an orange
1tbspolive oil
1tspsalt
1tsppepper

For Red Wine Jus:

½tspflour
½cupred wine
3tspcranberry sauce
2tsphoney
1orange,juiced
¼cupchicken stock
½tspsalt
½tsppepper
orange zest,of half an orange, to serve
fresh rosemary,to serve

Instructions

Preheat the oven to 350 degrees F.
Lightly score the duck skin with a sharp knife. Make sure not to cut through to the flesh.
Season each side of the duck breast with 1 teaspoon of salt and pepper each.
Fry the duck breast skin side down on medium heat for about 3 to 4 minutes with the garlic and rosemaries. Flip and fry the other side for about 1 minute.
Put the duck breast in the oven for about 6 to 8 minutes for medium-rare; 10 minutes for medium-well. Rest for 6 minutes before serving.

Mashed Potato:

Chuck all the ingredients in the boiled potato, then mix well.

Red Wine Jus:

Use the pan you fried the duck breasts in. Take out the rosemary stalks, crush the garlic with a fork.
Fry the garlic for a minute or two on medium low heat. Add in the flour and fry for another minute or until all the fat in the pan have binded to the flour.
Add in the rest of the ingredients, mix well and keep simmering on low heat for about 10 minutes or until it becomes a glossy thick sauce.

To Assemble:

To impress guests with gourmet presentation game, pipe the mashed potato with a piping bag into a golf ball size mound. Shape using the back of a spoon.
Place the duck breast, drizzle with the jus and decorate with orange zest and rosemary. Enjoy!