Friday, 27 June 2014

Duck Breast, Irish Coffee Sauce and Cauliflower Mash

A well cooked duck breast is a magnificent thing.  Big on flavour and texturally great if you get the skin crispy and the meat tender.  Add a creamy, nutmeggy cauliflower mash and a sauce that packs a punch and you've hit the jackpot.

  1. 2 duck breasts
  2. salt and pepper
Cauliflower mash:
  1. 2 heads of cauliflower, washed and cut into chunks
  2. a knob of butter
  3. 2 Tbsp little cream
  4. 1/2 tsp nutmeg
  1. 2 Tbsp unsalted butter
  2. 100ml chicken stock
  3. 2 tots whisky
  4. 100ml strong coffee (or 2 espresso's if you a machine)
  5. 50ml cream
  • pat dry the duck skin, score, sprinkle with a good amount of salt and rub in
  • boil the cauliflower until soft and then mash (or blend in a processor if you want your mash extra smooth)
  • to the cauliflower add butter, nutmeg and a little cream, season well and keep warm
  • for the sauce heat butter in a small pot, add the stock, bring to the boil and then add the whisky
  • allow this boil and reduce a little for 10 mins, then add the coffee
  • let this reduce by half (10 mins)
  • add the cream and whisk over a low heat, the sauce will thicken slightly
  • while the sauce stays warm, and thickens a little more, put the duck, skin side down, in a dry pan
  • heat the oven to 180 C
  • fry until the skin is crispy and golden
  • turn the duck over and seal for 1 minute on the other side
  • put the duck in the oven for 5 minutes, remove and then allow to rest for 10 mins, covered with foil
  • dish up a little mash, then a few pieces of sliced duck, followed by some sauce 

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