🍲

Juniper and Port Marinated Duck Breast Served with Mustard Cream Courgette Ribbons

Name: Juniper and Port Marinated Duck Breast Served with Mustard Cream Courgette Ribbons
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: British
Ingredients: 4 (200g) Duck Breasts; 1 tbs Olive oil; 250ml Port; 4 Juniper berries; 2 Garlic Cloves; ¼ tsp All-Spice; 2 tbs Oliver Oil; 500g Courgettes. thinly sliced sideways; 1 tsp Grain Mustard; 200ml Cream

Over a year ago 2,776 views

Prep: 5 mins

Cook: 15 mins

British Main Course

Ingredients

4 (200g) Duck Breasts
1 tbs Olive oil
250ml Port
4 Juniper berries
2 Garlic Cloves
¼ tsp All-Spice
2 tbs Oliver Oil
500g Courgettes. thinly sliced sideways
1 tsp Grain Mustard
200ml Cream

Accompaniment

Sponsored

Baron de Ley Club Privado Reserva Rioja

The Baron de Ley winery was founded by a prestigious group of Rioja professionals in 1985. They were quite unique in their approach as they modelled the winery on a Medoc chateaux, which was a pioneering move at that time for producers in the Denominacion de Origen Calificada Rioja. This wine is aged in new oak casks for 20 months prior to resting in the bottle for 2 years before release. It has definite claret qualities; the nose is layered with ripe cherry, toasty oak and a touch of cigar box. Lively, ripe, red fruit with dried tobacco and nutty vanilla overtones, round tannins with an expressive woody finish. Rioja wine can be excellent value for money and has terrific cellaring potential. Buy this wine if you like: Well rounded reds, with soft fruit and toasty character, easy drinking for upfront pleasure.

Method

1
1. a)Score your duck breast’s skin diagonally. Add olive oil and bring your heavy based pan up to heat. Sear the duck, skin side first for 3 minutes.
b) Turn over and cook for 3 minutes (medium rare).
c) Take out of pan and let the duck rest.
d) When the duck is removed, add the grain mustard and cream and infuse with the pan juices and a little of the port marinade to create a sauce.

2. To prepare the mustard and cream courgettes. Heat the oil in a large non-stick frying pan. Add the courgettes and fry, strirring often, for 4-6 minutes or until lightly browned.

3. To serve place the courgettes in the centre of the plate, drizzle some scented cream sauce on the courgette, Place a duck breast on the courgettes. Place more scented cream sauce around the plate. Garnish with Redcurrents.