Duck breast with sweet & sour blackcurrant sauce

Duck breast with sweet & sour blackcurrant sauce

Magret de canard sauce aigre-douce à la cassis

By
From
Luke Nguyen's France
Serves
6
Photographer
Alan Benson

Chef Alex Bourdon cooked this wonderful dish in his French bistro. He told me it was a great example of a French dish that has similar flavour profiles to Vietnamese cuisine, balancing sweet, salty, bitter and sour. ‘Pommes dauphine’ are a mix of half choux pastry and half potato pulp, shaped and deep-fried so they resemble potato dumplings.

Ingredients

Quantity Ingredient
6 x 180g duck breast fillets
1 quantity Celeriac purée, kept warm
1 quantity Blackcurrant sauce, kept warm

Pommes dauphine

Quantity Ingredient
600g desiree potatoes, peeled and chopped into large cubes
125ml milk
60g butter
125g plain flour, sifted
4 eggs
pinch cayenne pepper
pinch freshly grated nutmeg
2 tablespoons chopped flat-leaf parsley
2 tablespoons chopped chives
1 litre vegetable oil, for deep-frying

Method

  1. To make the pommes dauphine, place the potatoes in a saucepan of salted water. Bring to the boil and cook for 20 minutes, or until soft. Drain, then mash. Cover and set aside to cool, then chill in the fridge. (The mixture needs to be cold when the choux is added.)
  2. Combine the milk, butter and a pinch of sea salt in a saucepan. Stir in 125 ml water and bring to a simmer, then reduce the heat to low. Add the flour and stir rapidly, until the choux dough pulls away from the base of the pan. Transfer to a bowl. Add the eggs, one at a time, beating well after each addition. Season with the cayenne pepper and nutmeg, and sea salt and freshly ground black pepper to taste.
  3. Combine the choux and an equal weight of mashed potato, then add the herbs. Season again, then cover and chill for 30 minutes.
  4. Score the fat on each duck breast fillet, and trim the fat off the sides. Heat a frying pan over medium heat. Cook the duck, fat side first, for 12 minutes, or until browned. Turn and cook for another 5 minutes. Remove from the pan and rest for 15 minutes.
  5. Meanwhile, heat the vegetable oil in a deep-fryer or large saucepan to 180˚C, or until a cube of bread dropped into the oil browns in 15 seconds. Carefully cook spoonfuls of the potato mixture, in batches, for 5 minutes, or until puffed and golden. Transfer to paper towel and dust lightly with sea salt.
  6. Slice the duck breasts and serve on a bed of celeriac purée, with the blackcurrant sauce spooned over, and the pommes dauphine on the side.
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