Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, duck with mash and red wine jus. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
For the mashed potato, chuck all the ingredients in the boiled potato, mix well. For the Red Wine Jus, use the pan you fried the duck breasts in. Take out the rosemary stalks, crush the garlic with a fork.
Duck with mash and red wine jus is one of the most well liked of recent trending foods on earth. It is easy, it is fast, it tastes yummy. It is appreciated by millions every day. They’re fine and they look wonderful. Duck with mash and red wine jus is something that I have loved my entire life.
To begin with this particular recipe, we must first prepare a few ingredients. You can have duck with mash and red wine jus using 12 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Duck with mash and red wine jus:
- Make ready Potato
- Get Butter
- Prepare Milk
- Make ready Oil
- Prepare Salt
- Get Pepper
- Take Red wine
- Prepare Cranberry sauce
- Get Honey
- Make ready Chicken stock
- Take Leek
- Get Double cream
Put the duck, skin-side down, in a cold frying pan and place over a low-medium heat. As the pan heats up, the duck will start to cook - you only want a gentle sizzle coming from the pan. Heat a frying pan over a high heat. Add the duck, skin side down.
Instructions to make Duck with mash and red wine jus:
- Cut the fat side of the duck, season with ginger all spice and salt and pepper then fry medium heat fat side for 4 minutes, normal side for 2 then oven at 200 for 6 mins
- Branch then lightly fry the 2 x leek with oil and season it on low heat, add double cream thicken it
- Make mash with oil, butter, milk and orange zest if there is any
- Add a cup red wine, 3 table spoon cranberry sauce, 2 table spoon honey, garlic granules and a dash of orange juice. Season also with salt and pepper
Brush with the marinade, then remove and transfer to the tray in the oven. Pour in the stock and continue to cook until reduced by half again, then strain, discarding the shallots and herbs. Remove from the oven and leave to rest. Reheat the red wine sauce on the hob and cut the dauphinoise into portions. Add the vegetables and the top with the red wine sauce and serve immediately, then sit back and enjoy your delicious meal with a glass of wine!
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