Hey everyone, it is Brad, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, duck breast with caramelized shallots and roasted garlic. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Skin-on duck breast stuffed with garlic and a fresh rosemary sprig is pan-seared and then roasted in this poultry entree that serves one. Pan seared, then roasted with garlic and rosemary. Finely chop the shallots and garlic.
Duck breast with caramelized shallots and roasted garlic is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. They’re fine and they look fantastic. Duck breast with caramelized shallots and roasted garlic is something which I have loved my whole life.
To get started with this particular recipe, we must 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 cook that.
The ingredients needed to make Duck breast with caramelized shallots and roasted garlic:
- Prepare 1 Duck breast
- Prepare 3 cloves garlic
- Make ready 4 small shallots
- Get 120 ml stock (beef)
- Make ready 3 tbsp port
- Take 10 g butter
- Take 10 g sugar
Place the duck breasts skin side down again, and transfer the pan to the oven, and roast for six minutes. While the shallots are roasting, season the duck breasts well on both sides. Put them into a cold, non-stick frying pan, fat-side down, and place the pan over a Spoon the girolle and pancetta sauce on to the plates and top with the carved duck breasts. Serve with fondant or mashed potato.
Steps 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.
Hispi or Savoy Cabbage and Shallots. When hot, add the duck breasts to the pan skin side down. Allow the skin to render slowly, getting crispy and golden brown. Remove the duck from the oven, take the duck out of the pan and place on a clean cutting board. Slice each duck breast and fan the slices over the kale.
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