Barbary duck breast with chocolate jus and vegetables

Recipe from: 2/7/2007 12:00:00 AM
Ingredients 19
Servings 2
Time 120

Ingredients

  • 20
    ml
    soy sauce
  • 10
    ml
    oyster sauce
  • 30
    ml
    ginger
  • 200
    g
    duck breasts, fat removed
  • 80
    ml
    sesame oil
  • 100
    g
    mixed vegetables
  • 15
    ml
    basil pesto
  • 20
    ml
    garlic
  • 2
    sheets of springroll pastry
  • 250
    ml
    mashed potatoes
  • 100
    ml
    red wine
  • 20
    ml
    finely chopped rosemary
  • 190
    ml
    chicken stock
  • 1
    onion, chopped
  • 1
    carrot, chopped
  • 1
    leek, chopped
  • 60
    ml
    butter
  • 85
    ml
    flour
  • 50
    g
    dark chocolate
 

Method

12
 
Pre-heat oven to 180 degrees. In a bowl combine soy sauce, oyster sauce and ginger, and marinate breasts for 2 hours.

Heat half the sesame oil and pan-fry duck breasts until skins are very crispy. Then roast for 12 minutes in oven.

In another pan, pot-roast vegetables until al dente in remaining sesame oil with basil pesto, garlic, salt and pepper.

Roll out spring-roll pastry and fill with mashed potato. Roll and tie with leeks. Deepfry until crisp.

Pour wine in a saucepan and add rosemary, stock, carrots, onions and leeks. Boil rapidly until reduced by half. Strain and retain liquid.

In the same saucepan, melt butter and add flour, stirring for 1 minute. Add retained liquid and stir until thickened.Whisk in chocolate until smooth.

 

Read more on: poultry
 

You might also Like

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.