How To make Roast Duck Breast with Sage & Onion Puree
1 lb New potatoes
Salt and Pepper 3 Sprigs of Sage
2 Duck Breasts
2 md Onions
Olive oil 10 fl Milk
Boil the potatoes in their skins until tender in plenty of salted water with two of the sprigs of sage. Preheat the oven to Gas Mark 6/400F/200C. Heat a dry frying pan suitable for the oven (or a roasting tin) over a high heat until very hot. Place the duck breasts, fat side down, in the oven for two minutes until the fat starts to run. Season the top fat-less sides with salt and pepper. Continue to cook for 2 minutes and then transfer to the oven and roast for a further 10 minutes. Turn the oven off, open the door and leave the duck breasts on the edge to rest for 10 minutes. Peel and chop the onions as finely as possible. Saute in three tablespoons of olive oil for 10 minutes without browning. Meanwhile remove the sprigs of sage, discard and mash the potatoes. Add the potatoes to the onions along with the milk, beating all the time. When you reach a suitably runny consistency, season with salt and pepper and stir in a teaspoon of chopped sage leaves. Add more sage to taste and serve with the duck, cut into slices. I serve this with french beans but you could also use broccoli. Source: Hugo Arnold, Evening Standard, London, UK -----
How To make Roast Duck Breast with Sage & Onion Puree's Videos
The Ultimate Stuffed Duck Breast | Chef Jean-Pierre
Hello There Friends, Today is something a little different. A recipe that most of you probably won't make because there is a lot involved. A Duck Breast Stuffed with Duck Confit and wrapped in BACON! How do you like that? Come and check out this wild dish that I made and let me know if you are going to make this in the comments below.
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15 Minute Italian Dinner Recipe | Duck Breast Cooked in herbs | Tedeschi Amarone Monte Olmi
15 Minute Italian Dinner Recipe | Duck Breast Cooked in herbs | Tedeschi Amarone Monte Olmi
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LIVE DINNER IN 15’ is the video format created by Mamablip, with Chef Sara Lai and wine expert Filippo Bartolotta:
▬▬▬ Ingredients for 2 servings????????
►Duck breast 600 grams
►Bay leaf as needed
►Sage (Leaves) as needed
►Rosemary (Branch) as needed
►Salt as needed
►Black Pepper as needed
► Butter as needed
►Onion 1 cup
►Orange juice 1 cup
►Vegetable Broth 2 cup
▬▬▬
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Roast Duck with Stuffing | Everyday Gourmet S11 Ep68
As seen on Everyday Gourmet.
Sage & Onion balls (Roast chicken and Duck)???????????????? Xmas Edition????
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Ingredients
Sage and Onion (Paxo)
-Sage and onion stuffing
-Butter
-Chicken stock
Video for how to season and marinade the duck and chicken out soon
Duck with Lemon Thyme Mash and a Traditional Yorkshire Sauce | euromaxx
In the picturesque village of Harome in North Yorkshire, the Star Inn is a real culinary attraction. Chef and pub owner Andrew Pern has a Michelin star to his name. Duck is on the menu here throughout the year. Recipe (Serves four)
Ingredients:
4 duck legs
1 litre duck fat
2 duck breasts
200ml red wine
10g lemon thyme
100g butter
1 orange
100ml cream
1 bayleaf
A little white wine vinegar
1 star anise
100ml duck jus
Preparation:
Place the duck legs in the duck fat together with the star anise and bayleaf and roast in the oven for 2½ hours at 140°C. Peel the orange and cut the peel into julienne strips, removing all the white. Place in a pan with the red wine, sugar and redcurrant jelly. Squeeze the left-over orange and add the juice to the pan as well. Reduce until it becomes a syrup, and add the duck jus.
Once the duck legs have cooled, split the thigh and the drumstick, then place onto a baking tray. Boil the potatoes, drain and mash. Over heat reduce 100g of butter and 100ml cream by half and add to the mash. Season. Add the lemon thyme leaves and keep warm.
Pan-fry the duck breasts until the skin is crispy. Place on the tray and then in a preheated oven at 190°C for 5 minutes.
Meanwhile, reheat the mash and put into a piping bag. Pipe 5 turrets of mash around the outside of the plate and 1 in the center. Place the ingredients on the mashed potato turrets, slice and save the duck breast for the center of the plate, drizzle the Yorkshire sauce around the plate and over the food. Serve immediately.
A Complete Roast Duck Supper
a lovely duck supper
Duck supper
Whole duck 1
For the sauce
The carcass of the whole duck
Mire poix celery - onion - leek
Red wine 1 large glass
Water to top up
Parsley - thyme and rosemary
For the confit legs and wings
Chopped rosemary thyme and garlic
Duck fat 200ml
Here's links to my previous duck recipes:
I've made several videos for cooking duck in the past and I just thought I'd show you how I like to prepare duck for one meal, this is a very French style dish with confit legs and