Juniper and Port Marinated Duck Breast Served with Mustard Cream Courgette Ribbons
Over a year ago
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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
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Method
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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.
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