Duck breast with caramelized shallots and roasted garlic
Duck breast with caramelized shallots and roasted garlic

Hey everyone, it is Jim, welcome to our recipe page. 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’m gonna make it a bit tasty. This will be really delicious.

Duck breast with caramelized shallots and roasted garlic is one of the most popular of recent trending foods on earth. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. Duck breast with caramelized shallots and roasted garlic is something which I have loved my entire life. They are fine and they look wonderful.

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 get started with this recipe, we must prepare a few components. You can cook 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:
  1. Take 1 Duck breast
  2. Make ready 3 cloves garlic
  3. Take 4 small shallots
  4. Get 120 ml stock (beef)
  5. Make ready 3 tbsp port
  6. Prepare 10 g butter
  7. Get 10 g sugar

Reheat the red wine sauce on the hob and cut the dauphinoise into portions. Drizzle the plate with the sauce and serve immediately Remove the duck to a cutting board and reserve the fat. Sprinkle salt, pepper, garlic powder, and five-spice powder on the meat. 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.

Instructions 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.

Sprinkle salt, pepper, garlic powder, and five-spice powder on the meat. 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. Lean duck breasts—particularly. it releases its own fat and juices that make a rich sauce with the roasted grapes and shallots. Because it's made in one pot and results in tender, juicy meat. While the garlic is roasting make the red wine sauce.

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