Hey everyone, it is Louise, welcome to my recipe site. Today, I will show you a way to prepare a special dish, duck breast with caramelized shallots and roasted garlic. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Here, I tried to create a tasty but healthy dish, with. Put the browned shallots in the oven for a few minutes to help them go soft. Take out duck and slice evenly into strips, take shallots and garlic and place on plate.
Duck breast with caramelized shallots and roasted garlic is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It is easy, it is fast, it tastes yummy. Duck breast with caramelized shallots and roasted garlic is something which I have loved my whole life. They’re fine and they look fantastic.
To get started with this recipe, we must first prepare a few ingredients. You can have duck breast with caramelized shallots and roasted garlic using 7 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Duck breast with caramelized shallots and roasted garlic:
- Get 1 Duck breast
- Make ready 3 cloves garlic
- Get 4 small shallots
- Take 120 ml stock (beef)
- Take 3 tbsp port
- Get 10 g butter
- Take 10 g sugar
Place duck breast skin side-down on a cutting board. Spoon the sauce generously on top, sprinkle with salt, and serve hot with extra sauce on the side. While the garlic is roasting make the red wine sauce. Add the garlic and continue to cook for another minute before adding the balsamic vinegar.
Steps to make Duck breast with caramelized shallots and roasted garlic:
- Bring a pan with hot oil to the boil and sear the duck breast evenly. Then put in the oven at 180 for 6 minutes this will keep it nice and pink.
- Take shallots and cook them in a small amount of stock, water sugar and port.
- Put some garlic in a pan and roast them in the oven.
- Put the browned shallots in the oven for a few minutes to help them go soft.
- Take out duck and slice evenly into strips, take shallots and garlic and place on plate.
- Use the reduction from the stock and add a little butter and reduce to a sauce.
Increase the heat and cook until the vinegar has evaporated (a few minutes). Lean duck breasts—particularly. it releases its own fat and juices that make a rich sauce with the roasted grapes and shallots. Because it's made in one pot and results in tender, juicy meat. For the duck breasts: Blot the duck breasts dry. Use a sharp knife to score the fat of each in a diamond pattern, taking care not to cut into the meat.
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