FOOD

Macclesfield Express - - LEISURE - AN­DREW NUT­TER

HONEY GLAZED DUCK BREAST WITH A RED WINE AND BASIL SAUCE

Serves 4 IF you’re bored of chicken and beef in your daily diet why not give duck a try? Get the skin golden and caramelised and you’ll be in for a treat! (But don’t over­cook the breast as it’ll end up dry and taste­less).

In­gre­di­ents Duck ●● Four duck breasts, ap­prox­i­mately 180g each ●● Four ta­ble­spoons runny honey Sauce ●● Splash olive oil ●● One shal­lot finely chopped ●● 300ml red wine ●● 300ml beef stock ●● One beef tomato – blanched and flesh diced ●● Few leaves fresh basil – shred­ded To serve ●● Wilted greens

Method: 1. For the duck – heat a fry­ing pan, sea­son the breasts and seal the duck skin side down un­til golden brown. Turn over and seal the other side. Re­move from the pan, drain off any ex­cess fat and add the honey – cook un­til a light golden colour then spoon the honey over the duck breasts – place in a hot oven 180C and cook for seven min­utes – then re­move from the oven, cover and leave to rest. 2. For the sauce take the duck fry­ing pan, add a splash of oil and gen­tly fry the shal­lots and gar­lic, deglaze the pan with red wine and re­duce slightly, then add the beef stock and con­tinue re­duc­ing un­til lightly thick­ened. Add the diced tomato, basil and sea­son to taste. 3. When ready to, slice the duck into 2cm thick slices, ar­range on a plate along­side the wilted greens and spoon around the sauce.

Nut­ters Restau­rant, Eden­field Road,

Rochdale. Tel: 01706 650167 @Nutsfood on Twit­ter

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