{"id":286,"date":"2011-10-22T16:04:30","date_gmt":"2011-10-22T16:04:30","guid":{"rendered":"http:\/\/www.tezzatron.com\/loadsofrecipes\/2011\/10\/22\/duck-with-madiera-sauce\/"},"modified":"2011-10-22T16:04:30","modified_gmt":"2011-10-22T16:04:30","slug":"duck-with-madiera-sauce","status":"publish","type":"post","link":"https:\/\/loadsofrecipes.co.uk\/french-recipes\/duck-with-madiera-sauce\/","title":{"rendered":"Duck with madiera sauce"},"content":{"rendered":"<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li><span class=\"style15\">4 duck breasts <\/li>\n<li> Madeira sauce:<\/li>\n<li> 2 tbsp olive oil<\/li>\n<li> 2 shallots, finely chopped<\/li>\n<li> 1 bay leaf<\/li>\n<li> a few sprigs of thyme<\/li>\n<li> 1 garlic clove, peeled<\/li>\n<li> About 100g meat trimmings<\/li>\n<li> (we used stewing steak)<\/li>\n<li> 250ml Madeira (or Marsala)<\/li>\n<li> 150 ml port<\/li>\n<li> 1 litre chicken stock<\/li>\n<li> salt and pepper <\/li>\n<\/ul>\n<ul>\n<li><em>Crushed peas:<\/em><\/li>\n<li> 300g frozen peas<\/li>\n<li> Small buch of mint, leaves only<\/li>\n<li> Olive oil<\/li>\n<li> <em>Glazed onions:<\/em><\/li>\n<li> 150g baby onions juice of half a lemon<\/li>\n<li> 1 tsp olive oil<\/li>\n<li> 20g butter<\/li>\n<li> 1-2 tbsp runny honey<\/li>\n<li> <em>Celeriac puree:<\/em><\/li>\n<li> 1 celariac<\/li>\n<li> 20g butter<\/li>\n<li> 100ml double cream<\/li>\n<\/ul>\n<p> <strong>Method:<\/strong><\/p>\n<p>First, make the sauce. This can be done well ahead of time. Heat the olive oil in a wide saucepan. Add the shallots, herbs and garlic and sweat for a few minutes until softened. add the meat trimmings and fry for a few minutes until browned. Deglaze the pan with the Madeira and port and let it bubble until reduced by two-thirds. Pour in the stock and bring back to the boil. Reduce again by two-thirds or until the sauce has thickened to a syrupy consistency. Pass through a sieve into a bowl. Taste and adjust the seasoning. Set aside until required. warm through in a pan to serve.<\/p>\n<p> Next, prepare the onions. Immerse them in boiling water for 1 minute &#8211; this makes them much easier to peel. Once peeled, add to a pan of boiling water and simmer for 15-20 minutes until tender. Drain and pat dry on kitchen paper. set aside until needed. When ready to serve, heat the olive oil in a frying pan. Add the onions and fry until they start to colour. Add the butter, honey, a squeeze of lemon juice and some seasoning.<\/p>\n<p> The crushed peas and celariac puree can be prepared ahead of time and just warmed through when ready to serve. To make the peas, add the peas and mint to a pan of boiling water and blanch for 2-3 minutes. Drain and tip into a food processor. Add a good glug of olive oil and pulse for a few seconds until lightly crushed but not pureed. Transfer to a bowl and season to taste. set aside until required.<\/p>\n<p> To make the celeriac puree, peel and chop the celeriac. Melt the butter in a large pan and add the celeriac and some seasoning. Stir over a high heat for 3-4 minutes until the celeriac is starting to soften. Reduce the heat, add the cream and cover with a lid. Cook for 15-20 minutes until it is very soft. While still hot, transfer to a food processor and blend to a fine puree. Season to taste. Reheat before serving. <\/p>\n<p> Heat the oven to 200C. Put a small roasting tray in the oven to heat up.<\/p>\n<p> Prepare the duck: score the fat on easch breast by cutting across it with a sharp knife, taking care not to cut through to the meat. Season with salt. Put a heavy frying pan on the hob over a medium heat. Add the duck breasts to the pan, skin side down. Allow to sear for 10 minutes or so on a medium heat until nicely brown and a lot of fat has been released. Turn the breasts over and cook for 1 minute. Remove the duck from the pan and tranfer to the pre-heated roasting tray. (You can keep the fat for roasting potatoes). Roast in the oven for 6-10 minutes, depending on the size of the breasts &#8211; it should still be pink. When cooked, remove from the pan and leave to rest for 5 minutes.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients: 4 duck breasts Madeira sauce: 2 tbsp olive oil 2 shallots, finely chopped 1 bay leaf a few sprigs of thyme 1 garlic clove, peeled About 100g meat trimmings (we used stewing steak) 250ml Madeira (or Marsala) 150 ml port 1 litre chicken stock salt and pepper Crushed peas: 300g frozen peas Small buch [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[15,16,23],"tags":[52],"class_list":["post-286","post","type-post","status-publish","format-standard","hentry","category-french-recipes","category-game-recipes","category-main-course-recipes","tag-game-recipes"],"acf":[],"_links":{"self":[{"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/posts\/286","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/comments?post=286"}],"version-history":[{"count":0,"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/posts\/286\/revisions"}],"wp:attachment":[{"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/media?parent=286"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/categories?post=286"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/tags?post=286"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}