Recipes
Seared Duck Breasts with Glazed Shallot and Mini Potato Gratin
Seared Duck Breasts with Glazed Shallot and Mini Potato Gratin
Recipe Details
by Charmaine So
Ingredients
Glazed Shallots
Mini Potato Gratin
Seared Duck Breast
Step by Step Instructions
Step 1
For Glazed Shallots: Peel the shallots and set aside.
Step 2
Add in the Port wine, balsamic vinegar, broth, bay leaf and honey. Bring to a boil and turn down the heat to low and let it simmer until shallots are tender and liquid is reduced to a glaze (syrup consistency), about 30-40 minutes.
Step 3
For Mini Potato Gratin: Preheat oven to 180°C.
Step 4
Peel potatoes. Slice potatoes into thin 2mm rounds. Soak in water for 5-10 minutes.
Step 5
Heat up butter, garlic, cream, 2 sprigs of thyme, salt and pepper in a small pot until warm, about 2-3 minutes, on low heat. Stirring to make sure everything is well combined.
Step 6
Brush oil onto muffin tin and set aside.
Step 7
Pat dry slices potato. Place slices of potatoes into the muffin tin until half way. Spoon in some cream mixture and sprinkle grated mozzarella cheese on top. Layer a few more slices of potato on top until full. Spoon over more cream and cheese. Repeat with the remaining potatoes.
Step 8
Sprinkle the top of the potatoes with thyme. Cover loosely with tin foil and bake for 35 minutes.
Step 9
Remove potatoes from the oven. Take away foil and sprinkle more cheese on top. Bake without cover for about 10 minutes or until cheese has melted and golden brown. Let cool for 5 minutes before removing from the muffin tin.
Step 10
For Seared Duck Breast: Trim, peel and half the green asparagus.
Step 11
While the potatoes are baking, take duck breasts and pat dry.
Step 12
Use a sharp knife and score on top of the skin to make a diamond pattern, not cutting down all the way into the meat.
Step 13
Season with salt and black pepper.
Step 14
Heat up a frying pan over medium high heat and add a bit of olive oil. Place the duck breast skin side down into the frying pan. Pan fry 2-3 minutes, then turn to low heat and pan-fry 5-6 minutes until the skin is golden brown.
Step 15
Remove from pan and pour out excess fat from the pan. Flip the duck breast over and lower the heat to medium. Continue to cook for 4 minutes for smaller duck breasts for medium rare, or around 10-12 minutes for larger duck breasts.
Step 16
Remove from pan and put onto cutting board. Loosely cover with tin foil and let the duck breast rest for 5 minutes before cutting into slices.
Step 17
Pour out excess fat from the pan and add in the asparagus. Season with a bit of salt and black pepper. Sauté for 5 minutes. Take out from pan and set aside.
Step 18
Plating: Place one mini potato gratin onto a plate and place 3-4 pieces of sliced duck breasts next to the gratin.
Step 19
Put 3 pieces of glazed shallots on the dish. Top with asparagus. Drizzle a bit of the glaze on to the plate. Sprinkle with thyme. Serve immediately.
Ingredients
Glazed Shallots
Mini Potato Gratin
Seared Duck Breast
by Charmaine So
Step by Step Instructions
Step 1
For Glazed Shallots: Peel the shallots and set aside.
Step 2
Add in the Port wine, balsamic vinegar, broth, bay leaf and honey. Bring to a boil and turn down the heat to low and let it simmer until shallots are tender and liquid is reduced to a glaze (syrup consistency), about 30-40 minutes.
Step 3
For Mini Potato Gratin: Preheat oven to 180°C.
Step 4
Peel potatoes. Slice potatoes into thin 2mm rounds. Soak in water for 5-10 minutes.
Step 5
Heat up butter, garlic, cream, 2 sprigs of thyme, salt and pepper in a small pot until warm, about 2-3 minutes, on low heat. Stirring to make sure everything is well combined.
Step 6
Brush oil onto muffin tin and set aside.
Step 7
Pat dry slices potato. Place slices of potatoes into the muffin tin until half way. Spoon in some cream mixture and sprinkle grated mozzarella cheese on top. Layer a few more slices of potato on top until full. Spoon over more cream and cheese. Repeat with the remaining potatoes.
Step 8
Sprinkle the top of the potatoes with thyme. Cover loosely with tin foil and bake for 35 minutes.
Step 9
Remove potatoes from the oven. Take away foil and sprinkle more cheese on top. Bake without cover for about 10 minutes or until cheese has melted and golden brown. Let cool for 5 minutes before removing from the muffin tin.
Step 10
For Seared Duck Breast: Trim, peel and half the green asparagus.
Step 11
While the potatoes are baking, take duck breasts and pat dry.
Step 12
Use a sharp knife and score on top of the skin to make a diamond pattern, not cutting down all the way into the meat.
Step 13
Season with salt and black pepper.
Step 14
Heat up a frying pan over medium high heat and add a bit of olive oil. Place the duck breast skin side down into the frying pan. Pan fry 2-3 minutes, then turn to low heat and pan-fry 5-6 minutes until the skin is golden brown.
Step 15
Remove from pan and pour out excess fat from the pan. Flip the duck breast over and lower the heat to medium. Continue to cook for 4 minutes for smaller duck breasts for medium rare, or around 10-12 minutes for larger duck breasts.
Step 16
Remove from pan and put onto cutting board. Loosely cover with tin foil and let the duck breast rest for 5 minutes before cutting into slices.
Step 17
Pour out excess fat from the pan and add in the asparagus. Season with a bit of salt and black pepper. Sauté for 5 minutes. Take out from pan and set aside.
Step 18
Plating: Place one mini potato gratin onto a plate and place 3-4 pieces of sliced duck breasts next to the gratin.
Step 19
Put 3 pieces of glazed shallots on the dish. Top with asparagus. Drizzle a bit of the glaze on to the plate. Sprinkle with thyme. Serve immediately.