Gressingham duck with madeira
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Rating: 0
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Servings
4
Prep Time
10min
Cook Time
20-25min
Servings
4
Prep Time
10min
Cook Time
20-25min
Gressingham duck with madeira
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
4
Prep Time
10min
Cook Time
20-25min
Servings
4
Prep Time
10min
Cook Time
20-25min
Ingredients
Servings:
Units:
Instructions
  1. Cook off (sweat) the shallots in oil, adding mushrooms when the shallots are partially translucent. De-glaze the pan with the madeira.
  2. Allow to bubble and reduce for a few minutes, then add the chicken stock. Allow to reduce again, then strain and set aside.
  3. Preheat the oven to 200C/390F /Gas 7. Discard all packaging. Pat the duck breast with kitchen towel, then score the skin several times. Season well with salt and pepper.
  4. With the skin side down, place in a cold non-stick pan on a medium heat, without oil for around 6-8 minutes until golden brown. Regularly pour off the fat, then cook the other side for 30 seconds.
  5. Place the skin side up on a rack in a roasting tin in the middle of the oven. When the duck is cooked, rest in a warm place for 10 minutes. Then serve with the sauce made earlier.
Recipe Notes

Cooking time for duck breasts:

Rare - 10 minutes

Medium - 15 minutes

Well done - 18 minutes

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