Recipe of Super Quick Homemade Duck breast with caramelized shallots and roasted garlic

Duck breast with caramelized shallots and roasted garlic. 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.

Place skin side-up in a baking pan. Remove the duck to a cutting board and reserve the fat. Sprinkle salt, pepper, garlic powder, and five-spice powder on the meat.

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, duck breast with caramelized shallots and roasted garlic. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

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.

Duck breast with caramelized shallots and roasted garlic is one of the most popular of recent trending meals in the world. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look fantastic. Duck breast with caramelized shallots and roasted garlic is something which I’ve loved my entire life.

To begin with this recipe, we have to prepare a few components. You can have duck breast with caramelized shallots and roasted garlic using 7 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Duck breast with caramelized shallots and roasted garlic:

  1. {Get 1 of Duck breast.
  2. {Make ready 3 cloves of garlic.
  3. {Make ready 4 of small shallots.
  4. {Prepare 120 ml of stock (beef).
  5. {Get 3 tbsp of port.
  6. {Take 10 g of butter.
  7. {Prepare 10 g of 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.

Steps to make Duck breast with caramelized shallots and roasted garlic:

  1. 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..
  2. Take shallots and cook them in a small amount of stock, water sugar and port..
  3. Put some garlic in a pan and roast them in the oven..
  4. Put the browned shallots in the oven for a few minutes to help them go soft..
  5. Take out duck and slice evenly into strips, take shallots and garlic and place on plate..
  6. Use the reduction from the stock and add a little butter and reduce to a sauce..

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. The sweetness of the grapes complimented t Add a little vegetable oil and lay in your duck breast. Gently pull the chicken skin back from each breast being careful not to tear the skin or fully remove, the goal here is to create a pocket between the chicken breast and the skin.

So that is going to wrap it up with this exceptional food duck breast with caramelized shallots and roasted garlic recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!