Crispy Skinned Duck with Cherry-Pomegranant Sauce
Chive Mash and Broccolini- Lait
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!
Ingrédients
2 pièce(s)
Poitrine de canard
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*
(Contient: Lait)
¼ cc
Sel et Poivre*
2 cc
Sel*
3 cs
Beurre non salé*
(Contient: Lait)
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.
