Like duck? Does she like duck? If so, this is the duck dish for you. This is an easy dish to make, but reminder, when you are telling her how long it took to make, it took 3 hours to make and your back killing you from standing in the kitchen for so long (you're welcome).
Let's cook!
Ingredients:
4 duck breasts
salt and pepper
4 garlic cloves, sliced
Thyme sprigs
3 tablespoons unsalted butter
1 large shallot, sliced
2 tablespoon tomato paste
2 tablespoon pancetta
1/2 cup cabernet wine
1/2 packet of duck/chicken broth paste
Step 1:
Score the skin in a diamond-shaped pattern, without cutting into the meat.
Step 2:
Sprinkle the duck with salt, pepper, garlic and a few thyme sprigs, cover, and leave at room temperature for an hour.
Step 3:
Time to make the sauce. Heat butter in a saucepan over medium heat. Add the shallot and pancetta to the pan and let them brown well, stirring occasionally, 5 to 8 minutes
Step 4:
Stir in the tomato paste into the sauce.
Step 5:
Add wine.
Step 6:
Time to add the duck/chicken broth paste.
Step 7:
Add Thyme spring and let sauce simmer for 30 minutes.
Step 8:
Heat a skillet over medium-high heat. When the pan is hot, lay in the duck breasts, skin side down, and let them sizzle.
Step 9:
Lower the heat to medium and cook for a total of 7 minutes, checking to make sure the skin isn’t browning too quickly. Turn the breasts over and let them cook on the bottom side, 3 minutes for rare, 4 to 5 minutes for medium-rare. Transfer to a warm platter and let rest for 10 minutes
Step 10:
While the duck is resting, it is time to finish up the sauce. Just strain the sauce in a bowl.
Category:
Closing Remarks:
Time to plate--pour the sauce over the duck and enjoy! For the sides, I would suggest roasted potatoes and green beans.
ENJOY!
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