Ingredients
4duck breasts
4tspsea salt
4tsppepper
8garlic cloves
4sprigsrosemary,fresh
1½cupspotato
2tspbutter
1ozmilk
orange zest,half an orange
1tbspolive oil
1tspsalt
1tsppepper
½tspflour
½cupred wine
3tspcranberry sauce
2tsphoney
1orange,juiced
¼cupchicken stock
½tspsalt
½tsppepper
orange zest,of half an orange, to serve
fresh rosemary,to serve
Preparation
Preheat the oven to 350 degrees F.
Lightly score the duck skin with a sharp knife. Make sure not to cut through to the flesh.
Season each side of the duck breast with 1 teaspoon of salt and pepper each.
Fry the duck breast skin side down on medium heat for about 3 to 4 minutes with the garlic and rosemaries. Flip and fry the other side for about 1 minute.
Put the duck breast in the oven for about 6 to 8 minutes for medium-rare; 10 minutes for medium-well. Rest for 6 minutes before serving.
Chuck all the ingredients in the boiled potato, then mix well.
Use the pan you fried the duck breasts in. Take out the rosemary stalks, crush the garlic with a fork.
Fry the garlic for a minute or two on medium low heat. Add in the flour and fry for another minute or until all the fat in the pan have binded to the flour.
Add in the rest of the ingredients, mix well and keep simmering on low heat for about 10 minutes or until it becomes a glossy thick sauce.
To impress guests with gourmet presentation game, pipe the mashed potato with a piping bag into a golf ball size mound. Shape using the back of a spoon.
Place the duck breast, drizzle with the jus and decorate with orange zest and rosemary. Enjoy!
