Slow Roasted Duck DInner
with Brown Gravy and Mash- Lait
- Sésame
- Sulfites
- Noix
- Arachides
- Oeuf
- Lait
- Gluten
- Soya
- Moutarde
- Peut contenir des traces d’allergènes
Slow roasted crispy duck dinner will have you salivating! Rich brown gravy, fluffy mash, savoury cranberry blueberry chutney and delicately roasted mushrooms!.
Ingrédients
2 pièce(s)
Poitrine de canard
1 pièce(s)
Concentré de bouillon de bœuf
1 pièce(s)
Confiture de bleuets
28 g
Canneberges séchées
(Peut contenir : Sésame, Sulfites, Noix, Arachides, Oeuf, Lait, Gluten, Soya, Moutarde)
2 pièce(s)
Pomme de terre Russet
227 g
Champignons
7 g
Thym
1 pièce(s)
Échalote
43 ml
Crème sure
(Contient: Lait Peut contenir : Sulfites, Lait)
Pas inclus dans votre livraison
2 cs
Beurre non salé*
(Contient: Lait)
Informations nutritionnelles
Ustensiles
Instructions
Peel, then cut potatoes into 1/2-inch pieces. Combine potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) in a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min.
While potatoes cook, peel, then mince shallot. Quarter mushrooms. Strip 1 tbsp thyme leaves (dbl for 4 ppl) from their stems. Peel, then mince or grate garlic. Heat a small pot over medium heat. When hot add 1/2 tbsp oil (dbl for 4 ppl), then shallot, cranberries, blueberry jam and 2 tbsp water (dbl for 4 ppl). Cook, stirring often until slightly thickened, 2-3 min. Set aside.
Pat duck dry with paper towels. Using a sharp knife, score skin-side of duck in a criss-cross pattern. Season with salt and pepper. Add duck, skin-side down, to a cold large non-stick pan. Heat the pan over medium-high heat and sear until skin is crispy, 8-10 min.
Transfer duck to a parchment-lined baking sheet, skin-side up. Scatter mushrooms around the duck. Roast duck and mushrooms in the middle of the oven until cooked through, 10-12 min.** Carefully wipe pan clean.
Heat the same pan over medium-high. When hot, add 1 tbsp butter (dbl for 4 ppl) then half the shallots and thyme. Cook, stirring often, until softened, 1-2 min. Stir in broth concentrate and 1/3 cup water (dbl both for 4 ppl). Season with salt and pepper. Bring to a boil and cook until slightly thickened, 3-4 min.
Drain and return potatoes to the same pot, off heat. Roughly mash 1 tbsp butter (dbl for 4 ppl) and sour cream into potatoes until smooth. Season with salt and pepper. Thinly slice duck. Divide duck, mushrooms and mash between plates. Drizzle gravy over top mash. Dollop chutney over duck.
