Duck with Jus

Roast Duck with Dauphinoise gratin, bacon veg and a boozy blackberry jus

Christopher: ‘On the day that Novak Djokovic broke his French Duck we figured we’d try our hand at some (see what I did there). The Euros are due to kick off in France this weekend and whilst the three lions may not bring us any joy at least the seven succulent French dishes I’ll be cooking this week should do.

Duck is a beautiful meat which is like a cross between pork and chicken and it doesn’t have to be dried out and served with hoisin! It is beautifully complimented by this boozy blackcurrant sauce in a proper French style’

This dinner dish takes: 1 hour 15 min including prep.

 Get it:

For the Dauphinoise potatoes: 

Three Garlic cloves crushed

Two knobs of melted butter

A good few pinches of fresh thyme

Four potatoes cut into thin discs

200 ml milk

400ml double cream

Two bay leaves

A good sprinkling of grated gruyere

For the duck:

Two skin on Duck breasts

Four carrots, diced

One mug of peas

Half a mug of diced bacon

Teaspoon of caster sugar

For the jus:

400ml port

400ml chicken stock

One star anise

One tablespoon of balsamic vinegar

One punnet of blackberries

Duck with Jus
Duck with Jus

 Make it:

1. Pre-heat oven to 180 degrees

2. Melt two knobs of butter and mix in the crushed garlic and a good pinch of fresh thyme. Brush the mixture around the edge of a wide oven dish.

3. Dry the duck breasts with kitchen roll and score the skin, rubbing in salt and pepper

4. Layer the sliced potatoes in the dish seasoning with every layer.

5. In a saucepan mix together the cream, milk and bay leaves with a little thyme and bring to the boil.

6. Pour over this mixture over the potatoes and bake for 45 minutes

7. Heat the port in a saucepan and simmer till reduced by half, around 10 minutes

8. Sear the duck breasts skin side down until browned, should take 5 minutes.

9. Add the chicken stock, star anise, blackberries and balsamic to the port and cook for a further 15 minutes till reduced.

10. Place the duck breasts in the oven skin side up and cook for 10 minutes for medium (8 for rare and I’m  not telling you how to cook well done as its sacrilege). Take out and rest in foil for 10-15 minutes

11. Cook the carrots in a saucepan with boiling water and the sugar until soft. Should take minutes

12. Fry the bacon in a hot saucepan, once browned add the carrots and peas and sauté for 13 minutes

13. Remove the potatoes from the oven and sprinkle with gruyere, return for 10 minutes until browned on top.

14. Slice the duck and serve.

This is quite a long one for us, but the results are worth it – trust me!

This dish serves:

One couple having a romantic night in.

Did you give this duck dish a go? Change the jus perhaps? Let us know in the comments below.

#BandBRecipes

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