red wine jus for duck

We may earn a commission on purchases, as described in our affiliate policy. Post whatever you want, just keep it seriously about eats, seriously. Subscribe to our newsletter to get the latest recipes and tips! Duck is very rich and flavoursome and therefore any sort of fruit can be paired with it, such as apple, orange or even rhubarb. It just requires time, patience, and some high-quality, homemade stock. Afterwards, fry the duck … Lightly score the duck skin with a sharp knife. Season each side of the duck breast with 1 teaspoon of salt and pepper each. Pour red wine and season with cloves, star anise, vinegar, salt and pepper. Now lower the heat to a gentle simmer and stir in the sugar. Duck breast, creamed cabbage, celeriac puree, red wine jus, sweet potato fondant, duck skin crumble Updated / Thursday, 19 Nov 2015 11:20. For the Red Wine Jus, use the pan you fried the duck breasts in. Create more variety with your meals and try one of our sauces for duck recipes. Place the duck breast, drizzle with the jus and decorate with orange zest and rosemary. Fry the garlic for a minute or two on medium low heat. Shio koji adds savory depth, salinity, and subtle sweetness to the jus, but the success of the sauce doesn't hinge on its inclusion. Before that, he cooked for years at restaurants in Boston and Chicago, working at Rialto, Clio, and Parachute, where he was a sous chef. For glossy jus with few impurities in it, midway through reducing, strain jus through a fine-mesh strainer into a smaller saucepan and continue to reduce until liquid has achieved proper consistency. Continue to cook, adjusting heat to maintain simmer and occasionally skimming fat and scum from surface of liquid with a ladle, until liquid has darkened in color, thickened to a sauce-like consistency, and reduced to about 1 1/2 cups (355ml), about 50 minutes. For the best results, we recommend straining the jus into a smaller saucepan as it cooks down, to get rid of any sediment particles from the stock. 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. Some HTML is OK: link, strong, em. Take out the rosemary stalks, crush the garlic with a fork. Whilst the duck is resting, pour all the fat and juices from roasting whole duck into a clear heat-proof jug. Holding off on seasoning until the very end therefore ensures that we aren't left with an inedibly salty sauce. All products linked here have been independently selected by our editors. Once the jus has reduced to the perfect spoon-coating consistency, it's ready to be seasoned. Often thought of as a sauce for red meat, red wine sauce also goes well with fish, poultry, pork and even vegetables. For our Big Duck Project, we wanted to pull out all the stops for a duck jus worthy of the occasion. He also loves a good (or bad, depending on who you ask) food pun. Indian Spice Roasted Cauliflower 60 mins Ratings. Discard the bay leaf. To impress your guests with your presentation game, pipe the mashed potato with a piping bag into a golf ball size mound. Check your email to confirm your subscription. So, pretentious "jus" it is. However it’s fair to say that the roasting will bring distinct aromas to the duck. For a delicious, sweet taste add honey. Pour wine into separate medium-size saucepan. After a few minutes of cooking, deglaze the pan with a little water followed … Set aside. Fruity or spiced dry reds add to the depth of flavour. Duck with Red Wine and Cranberry Jus I must admit, normally I hate the word "jus" - it is pretentious and really, little more than a fancy word for gravy. Add the wine, stock and bay leaf, bring to the boil then reduce to simmer for 40 minutes, or until the liquid has reduced by two thirds. To make this sauce, we start by reducing our brown duck stock and red wine separately on the stovetop, until the wine … Also, try for a wine that is low in acid. Look for a wine that is not high in tannin. Season jus with shio koji (if using), adding 1 tablespoon (15ml) at a time and stirring to incorporate into the sauce, until desired flavor is reached. The dark, intense smokey notes of Mourvèdre are fabulous with duck, especially cooked with a red wine sauce. It provides a little acidity which cuts through this richness and provides the perfect balance of flavour. Preheat the oven to 180°C (350°F). That's the component of young reds, especially Cabernet Sauvignon, that makes your tongue feel as though you've been licking a dusty window sill. In a hot pan, brown the duck carcass segment, with a little extra virgin olive oil. Transfer remaining stock to 3-quart saucier. Shape using the back of a spoon. For the mashed potato, chuck all the ingredients in the boiled potato, mix well. 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Or liquid measuring cup and evenly sprinkle gelatin over surface of stock red wine jus for duck to the... Gras - and therefore shedloads of confit duck 240ml ) of duck stock produces sauce! Season it with salt and pepper … about the wine steak, beef roast, or preferred... To deglaze and bring to the pot please, report an inappropriate comment jus can be used to your... That 's the component that makes the wine very tart, typical of Pinot Noir and Beaujolais duck at... Into a small sauce pan add the butter and redcurrants and reduce sauce! Deglaze and bring to the perfect balance of flavour pour all the stops for a Shiraz, Cabernet,... On purchases, as described in our affiliate policy be used to impress a loved one, or your dry... Spent two years at America 's Test Kitchen where he created and tested recipes share? Submit your here... Yet tender flatbreads stuffed with spiced mashed potatoes your presentation game, pipe the mashed potato, well. 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