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Name: Duck with red wine, orange and cranberry jus
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: SEARED DUCK BREAST; 4 duck breasts; 4 teaspoons sea salt; 4 teaspoons pepper; 8 cloves garlic; 4 sprigs fresh rosemary; MASHED POTATO; 1 1/2 cups potato (400 g); 2 teaspoons butter (10 g); 1 oz milk (20 mL); orange zest half an orange; 1 tablespoon olive oil; 1 teaspoon salt; 1 teaspoon pepper; RED WINE JUS; 1/2 easpoonflour; 1/2 upred wine (100 mL); 3 teaspoons cranberry sauce; 2 teaspoons honey; 1 orange, juice of; 1/4 upchicken stock (60 mL); 1/2 easpoonsalt; 1/2 easpoonpepper; orange zest of half an orange, to serve; fresh rosemary to serve

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INGREDIENTS

SEARED DUCK BREAST
4 duck breasts
4 teaspoons sea salt
4 teaspoons pepper
8 cloves garlic
4 sprigs fresh rosemary
MASHED POTATO
1 1/2 cups potato (400 g)
2 teaspoons butter (10 g)
1 oz milk (20 mL)
orange zest ; half an orange
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon pepper
RED WINE JUS
1/2 easpoonflour
1/2 upred wine (100 mL)
3 teaspoons cranberry sauce
2 teaspoons honey
1 orange, juice of
1/4 upchicken stock (60 mL)
1/2 easpoonsalt
1/2 easpoonpepper
orange zest ; of half an orange, to serve
fresh rosemary ; to serve

INSTRUCTIONS

Preheat the oven to 180°C (350°F).

Lightly score the duck skin with a sharp knife. Make sure not to cut through to the flesh.

Season each side of the duck breast with 1 teaspoon of salt and pepper each.

Fry the duck breast skin side down on medium heat for 3 to 4 minutes with the garlic and rosemaries. Flip and fry the other side for 1 minute.

Put the duck breast in the oven for 6-8 minutes for medium rare; 10 minutes for medium well. Rest for 6 minutes before serving.

For the mashed potato, chuck all the ingredients in the boiled potato, mix well.

For the Red Wine Jus, use the pan you fried the duck breasts in. Take out the rosemary stalks, crush the garlic with a fork.

Fry the garlic for a minute or two on medium low heat. Add in the flour and fry for another minute or until all the fat in the pan have binded to the flour.

Add in the rest of the ingredients, mix well and keep simmering on a low heat for 10 minutes or until it becomes a glossy thick sauce.

To impress your guests with your presentation game, pipe the mashed potato with a piping bag into a golf ball size mound. Shape using the back of a spoon.

Place the duck breast, drizzle with the jus and decorate with orange zest and rosemary.

Enjoy!

I also did fried spinach with butter as a side

NOTES

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Duck with red wine, orange and cranberry jus

SEARED DUCK BREAST
4 duck breasts
4 teaspoons sea salt
4 teaspoons pepper
8 cloves garlic
4 sprigs fresh rosemary
 MASHED POTATO
1 1/2 cups potato (400 g)
2 teaspoons butter (10 g)
1 oz milk (20 mL)
 orange zest half an orange
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon pepper
 RED WINE JUS
1/2 easpoonflour
1/2 upred wine (100 mL)
3 teaspoons cranberry sauce
2 teaspoons honey
1 orange, juice of
1/4 upchicken stock (60 mL)
1/2 easpoonsalt
1/2 easpoonpepper
 orange zest of half an orange, to serve
 fresh rosemary to serve

Preheat the oven to 180°C (350°F).
Lightly score the duck skin with a sharp knife. Make sure not to cut through to the flesh.
Season each side of the duck breast with 1 teaspoon of salt and pepper each.
Fry the duck breast skin side down on medium heat for 3 to 4 minutes with the garlic and rosemaries. Flip and fry the other side for 1 minute.
Put the duck breast in the oven for 6-8 minutes for medium rare; 10 minutes for medium well. Rest for 6 minutes before serving.
For the mashed potato, chuck all the ingredients in the boiled potato, mix well.
For the Red Wine Jus, use the pan you fried the duck breasts in. Take out the rosemary stalks, crush the garlic with a fork.
Fry the garlic for a minute or two on medium low heat. Add in the flour and fry for another minute or until all the fat in the pan have binded to the flour.
Add in the rest of the ingredients, mix well and keep simmering on a low heat for 10 minutes or until it becomes a glossy thick sauce.
To impress your guests with your presentation game, pipe the mashed potato with a piping bag into a golf ball size mound. Shape using the back of a spoon.
Place the duck breast, drizzle with the jus and decorate with orange zest and rosemary.
Enjoy!

I also did fried spinach with butter as a side

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Nutrition

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Serving Size: 1 (801g)
Recipe Makes: 1

Calories: 1397
Calories from Fat: 780 (56%)

Amt Per Serving		% DV

	Total Fat 86.7g	116 %
	Saturated Fat 28.2g	141 %
	Monounsaturated Fat 39.4g
	Polyunsanturated Fat 11.5g
Cholesterol 435.2mg		134 %
Sodium 7766.4mg		268 %
Potassium 1988.9mg		52 %
Total Carbohydrate 51.6g		15 %
	Dietary Fiber 4.5g	18 %
	Sugars, other 47.1g
Protein 99.3g		142 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1397

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