Seasonal Ingredients: Game - Wild Duck in a Red Wine Sauce
11 Feb 2014 |
As we're very nearly at the end of the game season we thought it would be silly not to make the most of this seasonal delicacy!
Wild Duck and Geese are the perfect game to eat this late in the season, here is one of our favourite recipes:
Duck in Wild Mushroom and Red Wine Sauce
2 Duck Breasts
300g/10oz Puff Pastry
2 eggs, beaten
2 tbsp Olive Oil
50g/2oz wild mushrooms
2 finely sliced shallots
100ml/4fl oz red wine
1 beef stock cube
knob of butter
A few handfuls of spinach wilted in a frying pan
Pre-heat your oven to 200C/400F/Gas 6
Warm a frying pan over a medium heat. When it is hot, place the duck breast skin-side down in the pan and cook for five minutes, until the skin is browned and crisp.
Drain some of the fat from the duck and turn the breast over and cook for three more minutes, until browned, then transfer the duck into the oven to roast for ten minutes, or until cooked through.
Cut the pastry in to a round shape, big enough for the duck, and brush it with the beaten egg and place onto a baking sheet, and bake for ten minutes, or until risen and golden.
To make the sauce, place the oil into a pan over a medium to high heat, add the mushrooms and shallots and sauté for three minutes. Add the red wine, stock cube and butter and simmer until the sauce has thickened.
Place the duck on a bed of wilted spinach, drizzle over the sauce and top with the puff pastry round.