Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a special dish, duck breast with caramelized shallots and roasted garlic. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Duck breast with caramelized shallots and roasted garlic is one of the most favored of recent trending meals in the world. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look fantastic. Duck breast with caramelized shallots and roasted garlic is something which I’ve loved my entire life.
Put the browned shallots in the oven for a few minutes to help them go soft. Take out duck and slice evenly into strips, take shallots and garlic and place on plate. Use the reduction from the stock and add a little butter and reduce to a sauce. Transfer duck breast to a clean work surface, skin-side down.
To begin with this recipe, we have to first prepare a few ingredients. You can have duck breast with caramelized shallots and roasted garlic using 7 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Duck breast with caramelized shallots and roasted garlic:
- Make ready 1 Duck breast
- Take 3 cloves garlic
- Take 4 small shallots
- Get 120 ml stock (beef)
- Prepare 3 tbsp port
- Get 10 g butter
- Take 10 g sugar
Take the duck breasts and vacuum seal them in two bags by putting two breasts in each, with the meat facing each other and the skins on the outside. Use a sharp knife to score the fat of each in a diamond pattern, taking care not to cut into the meat. Season both sides of each breast generously with salt and pepper, then place them skin side down in a large, cold skillet. Put the onion, beetroot, carrot, potatoes, garlic, and herbs into a roasting tray and season them well with salt and pepper and add olive oil.
Instructions to make Duck breast with caramelized shallots and roasted garlic:
- Bring a pan with hot oil to the boil and sear the duck breast evenly. Then put in the oven at 180 for 6 minutes this will keep it nice and pink.
- Take shallots and cook them in a small amount of stock, water sugar and port.
- Put some garlic in a pan and roast them in the oven.
- Put the browned shallots in the oven for a few minutes to help them go soft.
- Take out duck and slice evenly into strips, take shallots and garlic and place on plate.
- Use the reduction from the stock and add a little butter and reduce to a sauce.
Season both sides of each breast generously with salt and pepper, then place them skin side down in a large, cold skillet. Put the onion, beetroot, carrot, potatoes, garlic, and herbs into a roasting tray and season them well with salt and pepper and add olive oil. Mix well so that all the vegetables are covered in oil. (Add a little more if necessary). I wanted to pair my duck breasts with stone fruits originally and none were in season at the moment, but grapes were available. After making this dish, I've decided that duck and grapes are best friend and am not sure why it's not a more popular and common flavour combination.
So that is going to wrap this up with this special food duck breast with caramelized shallots and roasted garlic recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
