Sear Duck Breast with Red wine jus, Pear Chips with cauliflower & carrot puree
Red wine jus & duck breast recipe
Rated 5.0 stars by 1 users
Special occasion dinner, dinner party
French
Boutique Sauces
2
Savour the exquisite flavours of our Seared Duck Breast, perfectly complemented by the richness of Red Wine Jus. Paired with crispy pear chips and a velvety cauliflower and carrot purée, this dish offers a harmonious balance of textures and tastes. It's an effortlessly elegant recipe that transforms a simple meal into a gourmet experience, perfect for impressing guests or treating yourself to something truly special
2 to 3 pears
Salt
1/3 cup crème fraiche
350g carrots, peeled and cut 2 cm thick
1 tablespoon butter
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 head cauliflower,
4 cloves garlic, peel removed
4 cups chicken or vegetable broth
2 cups water, plus more as needed
2 tablespoons butter
2 tablespoons butter
Salt & pepper
1 Duck Breast per person
Pre-heat the oven to 180c.
Cut them into thin sheets of about 5 millimetres thick (you can use a mandolin for this).
Cover the oven tray with baking paper, then place the pear slices on top with a sprinkle of salt.
Bake the pears until they start to brown, take care not to burn. Should be crisp but with a gooey Centre...
Add crème fraiche mixture; pulse to combine
Bring to a boil; cover, reduce heat, and simmer 35 minutes or until tender.
Drain; place in a food processor. butter, and salt; process until smooth.
Break the cauliflower up into florets or chop up the head into pieces.
In a large pot, combine broth, water, cauliflower, and garlic, adding extra water as needed until cauliflower is completely covered.
Bring to a boil and then cook on a simmer for 15-20 minutes until cauliflower is tender and can easily be pierced with a fork
Once cooked, in a large colander, strain cauliflower and garlic cloves (do not discard garlic)
Return strained cauliflower and garlic to the original pot (off the heat), add butter, olive oil, and season with salt and pepper.
Add food processor and blend until smooth.
Season with additional salt and pepper to taste
Season the duck breast, then leave in the fridge for a couple of hours, this will help it crisp up
Remove from the fridge, set aside for 30mins to bring the meat up to room temperature.
Score the skin in a criss-cross pattern, this helps the shin to render.
Put duck in a pan skin side down (pan MUST be cold and NO oil) turn heat to medium heat and watch to see the duck skin render to nothing (nice a crispy).
Turn the duck over and put into a 180c oven for 8mins
Take duck out of oven and let rest on a wire rack for 8mins (very important step)
Slice duck (if choose) and plate…
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