Duck Breast in Cream Sauce

Duck Breast in Cream Sauce

This is a lovely way to serve Skin-less duck breast and is a true delightful treat for those it would be served to.. Its got its fine ducky flavour, with a built in cream gravy and if served of loaded creamy whipped Potato’s.. YUM and then some!

Duck Breasts in a Cream Sauce

Serves two but easily scaled up for larger portions.

  • 2 Duck breasts (one each for 12 and up or half for younger) I recommend having brined them in salt water in the fridge for at least two days but the key is to bring them to room temp before cooking
  •  1 onion
  •  2 or 3 cloves of garlic
  •  1/2 tsp of fresh ginger
  •  1 cup of mushrooms or 1 cup of colorful peppers sliced
  •  1 cup of light cream
  •  Salt, Pepper
  •  1 Tbsp Montreal Steak

There are a few things that need to be done to make this recipe come together in a way that takes it from being good to being .. WOW!

The first is aging/brining the meat for tenderness and making sure you rest the meat before slicing it.

The second is all about heat..  We will talk about that in a bit of detail

The 3rd is the pan Deglaze.. This recipe will not be the same without that deglaze, its what adds that color/depth of flavour to the sauce.

Ok, so we want a good heavy pan, ideally a cast iron but if possible, you want it to be able to go into the oven.. it can be done on the stove but better if It can do both!

Put a touch of oil in the pan at lower med heat and place your room temp brined steaks in and let it heat up.. do not touch that meat! let is sear, let it crisp.. if the skin is on the breast, make sure its skin down.. In the rest of the pan you can add your onion, garlic, ginger. If you want you can use shallots instead of white or yellow onions.  6 to 8 minutes approx. (depending on pan it could be ten min)

If’s finally time to flip the meat, then place your pan into a preheated 350 degree oven and bake for another 4 to 6 min..

Take out of the oven, place the meat on a plate and cover it with tinfoil or another plate (if you are being green, cover it with another plate.. allow the meat to rest 4 to 6 min before slicing it.

Quick now, as soon as the meat is out and resting, get the rest of the veggies into the now hot pan and give it a whirl, you want the onion, garlic and such to be browned and melted but you want the peppers and mushrooms or combo of them to be just cooked and fresh to the dish..

Add your cream and use a whisk to scrape all the bits of duck goodness and onion/garlic into the sauce.. taste it and see if you need more salt, or more steak spice blend to it..

Simmer as it thickens naturally, it will be a thinner sauce but it will simmer down a touch..

Add your slices back into the pan and pour over the sauce on the duck.

Serve in a bowl with a bottom layer of whipped mashed potato’s with this served over top with a fresh bread or bun on the side..

Or serve on a plate with a green side salad

 

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