Duck breast with Sauce Bordelaise - 6/13/09
I don't known but there is something about duck breast that I like and if cooked properly the meat is tender, juicy, deliciously flavorful with minimal preparation. When I have a large crowd over it is best to just just pan-seared to breast because all it takes is about 10 minutes to cook and another 5/8 minutes to rest and it is ready to be served.
I used to buy the duck breasts online because they are not available in a regular supermarket but lately I found they at Ranch 99 in the frozen section. They sell them in package of 4 breasts. It does not say what kind of duck the breasts came from but I am sure it is from Peking duck which is very common in Chinese cooking.
I paired the duck breast with a bordelaise sauce and served it with caramelized onions, caramelized baby carrots and sautéed shitake and button mushrooms in a light cream sauce.
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Here I am platting the duck for 17 people...a work in progress
Closer look at the dish! I am very happy how the dish turned out to be. The duck was perfectly cooked (still somewhat pink in the inside). The Bordelaise sauce is a basic French sauce named after the Bordeaux, a region of France famous for its wine. The sauce is made with dry red wine, shallots, and a rich brown sauce called demi-glace. Traditionally, bordelaise sauce is served with grilled beef or steak, though can also be served with other meats such as duck or pork.
Preparation work..
I am preparing the Bordelaise sauce by melting the butter and adding the chopped shallots in a pan |
The heat is lower down to the lowest point and a piece of aluminum is placed on top of the pan. The shallots are cooked slowly for about 10 minutes until really soft but not browned. |
After 10 minutes the aluminum foils is removed.. |
Red wine is added to the pan. |
The wine is cooked off in a slow simmer (15/20 minutes) until all the wine is evaporated. |
Once the wine is evaporated, flour is added and cooked for about a minute or so..
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For the broth I use demi-glace (store bought) mixed with veal broth. Here I am adding the broth to the pan. |
The sauce is brought to a boil and then removed from the heat. Butter is added and a splash of cognac is poured into the sauce. The sauce can be kept in the fridge for a few days. When ready to serve the sauce is re-heat up and ready to be served.
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Preparing the duck by scoring the skin. |
Seasoning the duck with salt and pepper |
The duck breast is put into a hot pan, skin down first and seared until golden brown. |
Because I am serving a large crowd tonight I have to pre pan seared the breast first and then I finished the cooking by putting the breasts in the oven for about 10 minutes + another 5 minutes for resting.
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After resting for more than 5 minutes, the duck breasts are now ready to be served. I decided to served only half a breast per person because I would like for our guests have room for other dishes on the menu.
Filed as: Meat