Crispy Skinned Duck
Crispy Skinned Duck with Celeriac Mash, Wilted Spinach & Plum Red Wine Reduction
Decadent, luxurious, exotic. The perfect dish for a dinner party.
Ingredients
- 2x Duck Breast (skin on and intact)
- Olive Oil
- Salt
Method
Preheat the oven to 180C.
Preheat a heavy based frying pan to medium.
Lightly coat the duck in olive oil and sprinkle sea salt over the skin and flesh of the meat.
Place the duck skin down on the frying pan and allow to cook for 2 minutes.
Remove the fillets from the pan and drain the rendered fat into a bowl.
Return the duck to the pan skin down and allow to cook for a further 2 minutes.
Remove the fillets from the pan and drain the fat once again.
Repeat this process once more.
After rendering the fat 3 times, return the duck to the pan flesh down and allow to cook for 2 minutes.
Pour a tablespoon of fat into a shallow baking dish.
Reserve the remaining fat for another time.
Remove the duck from the pan and place in the baking dish.
Bake the duck for 5 for medium rare and 10 minutes for medium.
Remove the duck from the oven and allow to rest for 10 minutes before serving.
Serve with Buttered Garlic Spinach, Celeriac Mash and Plum Red Wine Reduction.
Hi Kristy,
I would love to contact you about an upcoming event but can’t seem to find an email anywhere on your website. If you could help me out i’d appreciate it!
Cheers,
Camilla