Oven-Roasted Duck Breast with Caramelised Swede
This recipe is from Gordon Ramsay – Makes It Easy. From the “posh” section. I didn’t quite manage to nail the “posh” look…
It’s been a while since I’ve posted a recipe. And since all the recipes this year are from all ready tried and tested sources I have no excuse. So last weekend, the August Bank Holiday weekend here in Ireland, I made all six recipes I had left to make and I’m going to post one every Friday for the next 6 weeks.
I love duck. I know it’s quite fatty but when the skin is nicely crispy and it’s paired with something a little fruity and sweet it’s just gorgeous. I never cooked a duck dish before. Assumed it would be too difficult. This dish is gorgeous and it’s very simple.
Did I make it right first time? No, I made the mistake of using the same pan to sear the duck breast and roast them. You end up with way too much fat in the pan if you do this. You can salvage it by pouring off most of the fat, which I did do but I definitely would recommend using a different pan for the roasting. In fact even when you do this you might still want to pour off a little of fat after removing the breasts to rest.
The duck does turn out nice and crispy, and a fair bit of the fat is cooked off. The recipe does call for Gressingham duck breasts, um… I used the duck breasts you can find in Aldi (€5.99 per pair) and they tasted great.
The recipe also calls for a splash of red wine. I used red wine this time but I’ve a very sweet tooth so the second time I used a ruby port instead and to be honest I prefer the port in this.
The swede, or turnip (what I call it) or rutabaga, is so good in this. It’s so sweet and I love ginger. I’ve been trying to think of what else to pair it with. So far all I can think of is Teriyaki chicken or salmon – which I’ve never made. Would it be nice with some fish in a lemon-garlic-butter sauce? Might be. I’ll definitely have to try it with some other things. I’d love to find some vegetarian dish to pair it with. Some sort of a curry thing? – I don’t know… Anyway it’s great with the duck.
The recipe also calls for dark chicken stock. Dark chicken stock is made like ordinary chicken stock but you roast the chicken bones first before adding them and veg to the stockpot. As you can see from the ingredients below I used a store-bought stock. Homemade stocks are great and nutritious but this is a very quick recipe with the ready made stock.