Duck breast is one of the most tasteful delights ever. Whether it is a romantic dinner for two or a large feast for some occasion, everyone is going to be awed as they slice through the meat to find the flavorful glaze and sauce. Promising to ravish everyone’s appetite, this recipe is an indulgence that will qualify you as an amazing chef.
This recipe is simple and easy and even those with limited experience of cooking can prepare it with minimal hassle. Even if it is the first time you will be cooking duck, it will turn out to be a dish that will beckon your guests to dine with you time and again. The detailed instructions are provided below. The recipe is easy to follow and the authentic flavors will seduce you into eating it to your heart’s content. Read on for the details.
This recipe serves 4. The cooking time is 40 minutes and the preparation time is 10 minutes.
Spanish brandy 1 ¼ cups
Truffle juice 1 can
Duck breast (cut into halves) 1 (2 pounds)
Salt To taste
Pepper To taste
Mushrooms (sliced, cleaned and trimmed) 20
Black truffles (thinly sliced) 1
Chicken stock 2 ½ cups
Truffle butter 2 tablespoons
Chopped parsley (fresh) 1 tablespoon
Take a ceramic dish and pour truffle juice and brandy into it. Add the duck breast and cover it. Marinate the duck breast and refrigerate it up to 8 hours. Heat the oven at 400⁰F. Take a large saucepan and put it over a medium flame so that the pan is hot but does not start to smoke. Transfer the duck to this saucepan keeping the marinade aside. Pat the meat dry using paper towels. Now score the meat in a crosshatch pattern. Use a sharp knife for the purpose. Season the meat thoroughly with pepper and salt and cook it in a saucepan such that the side with the skin is downwards. Fry until the skin is golden brown. This will take around 12 minutes or less. Turn the meat and fry the other side for a minute. Now transfer the meat to a baking dish such that the side with skin is upwards. Keep the pan aside. Roast the meat for 3 to 4 minutes. Take the duck out from the oven. Cover it with foil and keep it aside.
Skim all the duck fat rendered in the pan and place it over a medium heat. Mushrooms are added next. Fry for 8 to 10 minutes till the meat is golden brown. Whisk meat in marinade and add truffles to it. Cook the marinade on a high flame for a minute and add stock to it. Increase heat and cook while whisking the mixture continuously. Cook until the sauce is thick. This will take around 20 to 25 minutes. Remove the saucepan from the flame and add truffle butter to it.
For serving, divide the sauce and mushrooms equally among four plates. Slice pieces of duck breast and place them on the plates evenly. Use parsley for garnishing.