Pan-fried duck breast with orange and red wine sauce, red cabbage & sweet potato mash
The duck breasts are slowly fried skin-side down in a cold pan until crispy, turned briefly, and then cooked in the oven until pink. The sauce is made from shallots, red wine, fresh orange juice and chicken stock, and is thickened with cold butter. The red cabbage is braised with apple, cloves and bay leaf until tender, whilst the sweet potato mash is stirred with butter and milk until creamy. After resting for five minutes, the meat is sliced and served with the sauce, red cabbage and mash. The recipe is designed for two people, is easy enough for beginners to master, and pairs perfectly with a red wine featuring dark fruit and velvety tannins.
Equipment
- Oven-safe pan
- Medium-sized saucepan for red cabbage
- Small saucepan for the sauce
- A saucepan for the sweet potatoes
- Potato masher
- A sharp kitchen knife
Ingredients
FOR THE DUCK BREAST:
- 2 Duck breasts with skin about 300 g each
- Salt Pepper
- 2 sprigs of thyme
FOR THE ORANGE AND RED WINE SAUCE:
- 1 shallot
- 150 ml Red wine
- 150 ml freshly squeezed orange juice
- 100 ml Chicken stock
- 1 1 tbsp orange zest
- 1 1 tbsp cold butter
- 1 Orange for the fillets
FOR THE RED CABBAGE:
- 300 g Red cabbage
- 1 Apple
- 1 small onion
- 1 1 tablespoon of clarified butter
- 80 ml Apple juice
- 2 tablespoon red wine vinegar
- 2 Cloves
- 1 Bay leaf
- 1 tablespoons of sugar
- Salt Pepper
FOR THE SWEET POTATO MASH:
- 400 g Sweet potatoes
- 1 tablespoon of butter
- 50 ml Milk
- 1 A pinch of freshly grated nutmeg
- 1 teaspoon of salt
Instructions
PREPARATION:
- Preheat the oven to 180 °C (top and bottom heat).
- Pat the duck breasts (2) dry, score the skin in a diamond pattern without cutting into the meat, and season both sides with salt and pepper.
- Finely slice the red cabbage (300 g) and dice the apple (1) and onion (1).
- Peel the sweet potatoes (400 g) and cut them into cubes.
- Finely dice the shallot (1).
- Peel the orange (1) with a sharp knife, taking care to remove the white pith, and cut out the segments.
- Grate the zest (1 tsp) from another orange and squeeze out the juice (150 ml).
COOKING STEPS:
- Heat the clarified butter (1 tbsp) in a saucepan and gently fry the onion and apple for 3 minutes.
- Add red cabbage, sugar (1 tsp), cloves (2), bay leaf (1), apple juice (80 ml) and red wine vinegar (2 tbsp), then cover and simmer for 35 minutes until tender.
- Place the duck breasts, skin-side down, in a cold, ovenproof pan.
- Place the pan on a medium heat and fry the skin gently for 8 to 10 minutes until it is golden brown and crispy.
- Drain off all but 1 tbsp of the rendered fat and set it aside.
- Turn the duck breasts over, add the thyme (2 sprigs) and fry for 1 minute.
- Place the pan in the oven for 6 to 8 minutes, until the meat is pink.
- Remove the duck breasts and leave them to rest, covered, for 5 minutes.
- Meanwhile, boil the sweet potatoes in salted water for 15 minutes until tender, drain them and mash them finely with butter (1 tbsp), milk (50 ml), nutmeg and salt (1 tsp).
- Sauté the shallot in the pan juices for 2 minutes.
- Deglaze with red wine (150 ml) and reduce by half.
- Add the orange juice (150 ml) and stock (100 ml) and reduce to about a third.
- Stir in the orange zest (1 tsp) and remove the pan from the heat.
- Fold in the cold butter (1 tbsp) and season to taste with salt and pepper.
- Slice the duck breasts across the grain.
SERVE:
- Spoon the sweet potato mash and the red cabbage onto pre-warmed plates.
- Arrange the duck breast slices in a fan shape next to them.
- Pour the orange and red wine sauce over the top.
- Garnish with orange segments and fresh thyme.
- Serve immediately.
SIDE DISHES:
- Lamb's lettuce with walnuts and orange segments
- Glazed carrots with thyme
- Freshly baked country bread
Nutrition
Calories: 760kcalCarbohydrates: 54gProtein: 42gFat: 38g
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