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