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Wednesday, 7 June 2017

Duck Breat with Cointreau Sauce, Pak Choi and Sweet Potato Gratain.

This is a variation on duck and orange and works very well.
Peel and slice the sweet potato. Place in layers in a ramekin or baking dish. Dot with butter and season as you lay the layers of potato in.
Pour half a glass of milk over the top and allow to soak through. Place in an hot oven at 180 degrees and cook until the potato has softened.
While the potatoes are cooking heat an oven proof pan on the hob.
Season the duck breast and add a dash of sesame oil to the pan. Put the duck breast in the pan, skin side down, and cook for 4-5 mins until it has started to colour - turn and place the pan in the oven.
Cook for a further 5-7 mins depending on the size of the breast.
Return to the hob and take out the breast - leave to rest under foil.
Add a quartered pak choi to the pan and turn a few times - de-glaze the pan with Cointreau.
return to the oven for few mins until the pak choi wilts slightly.
Return the pan to the hob and remove the pak choi.
Add any resting juices from the duck breast and a small knob of butter.
Stir and reduce until you have a sauce.
Slice the duck breast and pour the sauce over the top.

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