We all love duck breasts in our house and teamed with this red wine sauce and mashed potato and some green beans or asparagus or broccolini, it's all just delicious.
The red wine sauce adds a lovely sweet, but not too sweet sauce, it's not a traditional jus, but we call it a jus.
Let me explain when this gets cooked, most likely on a soccer training night when I don't get home until 7:30pm. So this is how I make this happen on a weeknight. Before training, I would have peeled the potatoes for the mash, diced them up into a rough 3cm cube. Placed them in cold water. Done, for now.
Before training, I would have cooked either the asparagus, beans or broccolini, seasoned them with salt and pepper and drizzled them with a little extra virgin olive oil. Done.
I also before training would have made the red wine sauce, as it is so fast and easy to make. Then just reheat before serving.
Now I have two teenagers at home, one of them at 7pm would have been told to turn on the stove top where the mashed potatoes are, so that by the time I come home, they are already boiling, they also would have seasoned the potato water.
Now when I get home, all I have to do is cook the duck and mash the potatoes.
So there you go a quick and easy mid week meal idea, my family loves it, hopes yours does to.
6 duck Breasts, skin scored in diamond pattern
Red Wine Sauce:
50g caster sugar
300ml red wine
50g butter, cold, cubed
Broccolini, asparagus or beans, boiled or steamed, to serve
Mashed Potato, to serve
Place sugar in a cold frying pan, place over medium heat and allow the sugar to melt and caramelise. Once golden, add wine, it splatters a little, and the sugar hardens, but with gentle stirring, it melts again. Simmer until reduced by half. Add one cube of butter in at a time, stir in until melted, then add the next, until all the butter has been used and your sauce has thickened to your liking. Season with salt and pepper, to taste.
Season your duck breasts, place skin side down in a clean cold frying pan, over medium heat pan fry for 6-7 minutes. Once the skin is crispy, turn over and fry for 5 minutes or until cooked to your liking, I like it pink.
Serve duck sliced with red wine sauce, green beans, broccolini or asparagus and mashed potato.
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