Duck Diane
Rich, creamy and full of flavour — Duck Diane brings French flair home. Crispy duck breast, silky brandy sauce, fresh herbs and hot fries. A 30-minute restaurant-style dish made easy.
Ingredients
- 2 Luv-a-Duck fresh duck breasts
- 1 French shallot, finely sliced
- 1 clove of garlic, finely chopped
- 1 tsp tomato paste
- 2 tbsp brandy
- 150ml chicken stock
- 1 tbsp Worcestershire sauce
- 150ml cream
- 4 sprigs parsley, finely chopped
- Salt and pepper
- Fries, to serve
Method
- Preheat the oven to 190°C and remove the duck from the fridge for at least 30 minutes before cooking.
- Pat the skin dry and score then season with salt. Place the duck in an oven-safe pan, skin-side down. No need to add oil. Now gradually bring the heat up to medium. The aim is to render out the fat and form a crispy golden skin; this should take 5-8 minutes. Turn the duck over and drain fat (reserve for a later date to make great potatoes). Roast in the oven for a further 8-10 minutes. Remove and rest for 10 minutes.
- While the duck is resting, pour excess fat out of the pan.
- Place the pan back on the heat and add shallot and garlic. Cook for a minute to caramelise then add the tomato paste stirring with a wooden spoon to combine. Add the brandy and deglaze before adding the stock. Bring to a boil and reduce by ⅓ then add the Worcestershire sauce followed by the cream. Check the seasoning and then add the parsley.
- Thickly slice the duck. Serve with fries and a generous spoonful of sauce.
Here’s how
Recipe by Justine Schofield