Wednesday, February 17, 2010

Chef Jules Gets A Little Fancy

Hello Friends;
Every now and again I want to give you a recipe that is a little fancy. It's my mission to provide that recipe, simplified and with ingredients that are readily available.
I cooked a Duck Breast last night that fits the bill, so here goes.

Seared Duck Breast, Mushroom and Broad Bean with Berry Jus.

















Ingredients (serves 2)
2 Duck Breasts, approximately 220grams each
8 Swiss Brown Mushrooms, sliced
1 Shallot, chopped
2 Cloves of Garlic
3 Sage Leaves, chopped
50ml olive oil
1 Tablespoon of breadcrumbs
Salt and Pepper
50g Blackberries or mixed berries
100g Broad Beans, blanched and shelled
400ml Beef Stock
60ml Marsala Wine or Sherry
20g butter
Method
Take a frypan, add 30ml of the oil, onion and garlic, sweat in the pan, then add the mushrooms, sage and seasoning. Cook for 10 minutes, take off the heat, cool, finely chop in a food processor and add the breadcrumbs. Keep to one side.
Blanch the broad beans in salted water for 2 minutes, drain, shell and place in a microwavable bowl, season, cover with cling film and keep to one side. (Reheat for 1 minute, just before plating)
Pour the beef stock and Marsala in a small saucepan, reduce by half, check seasoning and keep hot.
Take the Duck Breasts, trim and carefully score the skin, 5 times each, don't cut into the flesh and season.
Wash the frypan, (I always keep dirty pots and pans to a minimum, lol ). Add 1 tablespoon of olive oil to the pan and heat. Place the breasts, skin side down and cook for 7 minutes per side, turning once and basting frequently while cooking. The duck should be cooked medium i.e, a little pink in the middle, and the skin should be brown and crispy. Remove from the pan and rest for 5 minutes.
To Serve
Reheat the jus, add the berries and  take off the heat, add the butter, moving the pan until encorporated. Pour the jus, minus the berries on your 2 serving plates. Place the mushroom mixture on the plates, to one side. Slice through the breast a few times and fan out on top of the mushroom. Arrange the broad beans and berries on the plate and serve.
Chef Jules Tips
Although I don't normally recommend frozen foods, the broad beans and the berries, as used in this recipe, turn out well.
It's important to shell the beans as their outer is very tough. It's a bit fiddly, but for this quantity it shouldn't take long.
Jus or Jus-lie, is basically, "chef speak" for thickened gravy, you have to admit it sounds a whole lot better than gravy. Normally I would use a demi-glace base for the sauce, but just use the best beef stock you can get your hands on.

Hope you enjoy my duck breast recipe.
Ciao for now.

No comments:

Post a Comment