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Breast of Gressingham Duck with Shallots Three Ways


Breast of Gressingham Duck with Shallots Three WaysThis 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 Three Ways

4 potatoes
50g butter
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:
100g butter
500g chopped shallots

How to make Breast of Gressingham Duck with Shallots Three Ways

The shallot puree can be made days in advance or even made and frozen then used as you need it.

For the shallot puree:

  • Place the butter into a suitable pan.
  • Add the chopped shallots and cook gently until they are ready to puree.
  • Season with salt.
  • Place into a food processor and puree finely, pass through a sieve if required.
  • Cover and keep in the fridge until required.

For the potato fondant:

Time 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.

  • Peel 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.
  • Then place the potatoes in an ovenproof dish and half cover in chicken stock.
  • Place in the oven at 180°C for 35 to 40 minutes.
  • After 15 minutes add three-quarters of the peeled shallots.
  • The stock should be soaked up by the potatoes and shallots, leaving them cooked through and very tasty.

For the Duck:

  • Place a suitably large ovenproof pan on the stove and pour in a spoonful of oil. You won’t need much as the duck will render down an awful lot of its own fat.
  • Season the duck breasts with sea salt and pepper and place flesh side down into the hot pan.
  • Cook for 1 minute then turn them over onto the fat side and place the whole pan with the duck in it into the oven.
  • They 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 8 minutes.
  • Deglaze the duck cooking pan by placing back on the heat, pouring in the red wine and reducing until syrupy.
  • Add the remainder of the stock and reduce until you have reached a sauce consistency.
  • Pass through a very fine sieve in to a clean pan.

For the deep fried shallots:

  • Slice the shallots into thin rings and place into a little seasoned flour.
  • Deep fry in hot oil until golden brown and then place on to kitchen paper to drain.
  • Season with salt and pepper.

To dress the dish:

  • Place the hot potato in the centre of the dish, on top of that place the deep fried shallot rings.
  • Dot the hot shallot puree around the outside. On top of the shallot puree, add one of the braised shallots.
  • Cut the duck breasts into six equal cubes and place that around the outside and drizzle with the hot sauce and serve immediately.

Serves 4

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