Barbary duck breast with chocolate jus and vegetables

True Love
2 servings Prep: 2 hrs, Cooking: 12 mins
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Poultry

By Food24 November 03 2009
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Ingredients (19)

20.00 ml soy sauce
10.00 ml oyster sauce
30.00 ml fresh ginger
200.00 g duck — breast fillets, fat removed
80.00 ml sesame oil
100.00 g mixed vegetables
15.00 ml pesto — basil
20.00 ml garlic — cloves
2.00 spring roll wrappers
250.00 ml potatoes — mashed
100.00 ml wine — red
20.00 ml fresh rosemary — finely chopped
190.00 ml stock — chicken
1.00 onion — chopped
1.00 carrots — sliced
1.00 leeks — chopped
60.00 ml butter
85.00 ml flour
50.00 g dark chocolate
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Method:

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.



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