This seared duck breast recipe is the kind of dish that turns a dinner at home into a proper occasion. Crispy skinned duck, silky cauliflower and carrot purees, delicate pear chips and Boutique Sauces Red Wine Jus coming together on the plate. It looks like something from a restaurant but with a little preparation it is well within reach at home. Dan has put this dish together to show just how good simple, quality ingredients can be when they are treated with care.
Ingredients
Pear Chips
2 to 3 pears, thinly sliced
Pinch of salt
Carrot Puree
350g carrots, peeled and cut into 2cm pieces
1/3 cup creme fraiche
1 tablespoon butter
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Cauliflower Puree
1 head cauliflower, broken into florets
4 cloves garlic, peeled
4 cups chicken or vegetable broth
2 cups water, plus more as needed
2 tablespoons butter
Salt and pepper to taste
Duck Breast
1 duck breast per person
Salt and pepper to season
To Serve
Boutique Sauces Red Wine Jus, warmed
Directions
Pear Chips
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1
Preheat oven to 180C. Line a baking tray with baking paper.
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2
Using a mandolin or sharp knife, slice pears into thin sheets of about 5mm thick.
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3
Lay pear slices on the prepared tray and sprinkle lightly with salt.
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4
Bake until the edges start to brown and the chips are crisp with a slightly gooey centre. Keep a close eye on them as they can catch quickly. Set aside.
Carrot Puree
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1
Place carrots in a saucepan and cover with water. Bring to a boil then reduce heat, cover and simmer until completely tender.
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2
Drain well then transfer to a food processor with butter and salt. Blend until smooth.
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3
Add creme fraiche and pulse to combine. Season to taste and set aside, keeping warm.
Cauliflower Puree
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1
Place cauliflower florets and garlic in a large pot. Cover with broth and water, adding extra water if needed to fully submerge.
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2
Bring to a boil then reduce to a simmer and cook until cauliflower is completely tender and easily pierced with a fork.
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3
Drain well, reserving a little of the cooking liquid.
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4
Return cauliflower and garlic to the pot off the heat. Add butter and season generously with salt and pepper.
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5
Transfer to a food processor and blend until silky smooth. Add a splash of reserved cooking liquid if needed to loosen. Season to taste and keep warm.
Duck Breast
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1
Season the duck breast generously and place uncovered in the fridge for a couple of hours. This dries out the skin for a crispier result.
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2
Remove from the fridge 30 minutes before cooking to bring to room temperature.
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3
Score the skin in a criss-cross pattern, being careful not to cut into the flesh. This helps the fat render evenly.
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4
Place the duck breast skin side down in a cold pan with no oil. Turn the heat to medium and allow the fat to slowly render until the skin is deep golden and crispy.
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5
Flip the duck and transfer the pan to a 180C oven for 8 minutes.
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6
Remove from the oven and rest on a wire rack for 10 minutes. This step is important, do not skip it.
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7
Slice and plate with the purees, pear chips and a generous pour of warmed Boutique Sauces Red Wine Jus.
Recipe Notes
The purees and pear chips can all be prepared ahead of time, leaving you free to focus on the duck when your guests arrive. Warm the purees gently in a saucepan before serving. Pair with a glass of Pinot Noir for the full experience.
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