Breast of Gressingham Duck with Shallots Three Ways
recipe for Breast of Gressingham Duck with Shallots Three
Ways comes from www.UKshallot.com.
There is nothing quite like shallots for adding a uniquely
delicate, sweet, piquant flavour. With their superior taste,
shallots transform everyday meals into something extra special.
Shallots form a vital part of the chef's mise en place and
are at the heart of many classic dishes. Professional chefs
and passionate home cooks know that shallots are a crucial
ingredient in stews and casseroles but they are also fantastic
in stir fries, breads, sauces, tarts, soups, salads and curries.
Our traditional shallot growing areas cover 150 hectares
(370 acres) of light, sandy soils in eastern England: principally,
Cambridgeshire, Lincolnshire and Bedfordshire. The shallot
growing year starts at the end of February in the UK, as soon
as the soil starts to warm up and the shallots are harvested
throughout July and August.
Because shallots are a specialist crop, they require a great
deal of care from sowing the seeds or plants to harvesting
the bulbs and storing them.
Ingredients for Breast of Gressingham Duck with Shallots
2 litres of chicken stock
350g whole round shallots - peeled
Oil for frying
4 Gressingham duck breasts
½ bottle of red wine
50g shallots sliced in to rings
Plate of flour
Salt and pepper
For the shallot puree:
500g chopped shallots
How to make Breast of Gressingham Duck with Shallots Three
shallot puree can be made days in advance or even made and
frozen then used as you need it.
the shallot puree:
the butter into a suitable pan.
the chopped shallots and cook gently until they are ready
into a food processor and puree finely, pass through a sieve
and keep in the fridge until required.
the potato fondant:
the cooking of these shallots and potatoes so that they get
into the oven first with the duck going in towards the last
20 minutes of their cooking time.
the potatoes and slice the sides off to flatten them. Then
cut into discs using a cylinder or pastry cutter.
In a saucepan melt a knob of butter over a moderate heat
and put in the potatoes. Cook on all sides until golden.
place the potatoes in an ovenproof dish and half cover in
in the oven at 180°C for 35 to 40 minutes.
15 minutes add three-quarters of the peeled shallots.
stock should be soaked up by the potatoes and shallots,
leaving them cooked through and very tasty.
a suitably large ovenproof pan on the stove and pour in
a spoonful of oil. You wont need much as the duck
will render down an awful lot of its own fat.
the duck breasts with sea salt and pepper and place flesh
side down into the hot pan.
for 1 minute then turn them over onto the fat side and place
the whole pan with the duck in it into the oven.
should take approximately 10 minutes to cook depending on
their thickness in an oven at 180°C. Once cooked remove
from the oven and allow to rest in a warm place for 6 to
the duck cooking pan by placing back on the heat, pouring
in the red wine and reducing until syrupy.
the remainder of the stock and reduce until you have reached
a sauce consistency.
through a very fine sieve in to a clean pan.
the deep fried shallots:
the shallots into thin rings and place into a little seasoned
fry in hot oil until golden brown and then place on to kitchen
paper to drain.
with salt and pepper.
dress the dish:
the hot potato in the centre of the dish, on top of that
place the deep fried shallot rings.
the hot shallot puree around the outside. On top of the
shallot puree, add one of the braised shallots.
the duck breasts into six equal cubes and place that around
the outside and drizzle with the hot sauce and serve immediately.
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