Crispy Duck Breast with Glazed Butternut Squash and Orange and Star Anise Sauce

 
 
 

Ingredients (4 portions)

Amount Measure Name
4 pc4pcDuck breast, skinless
1 pc1pcRocket large bunch
     Olive oil
1 pc1pcButternut Squash, peeled 2cm diced
4 pc4pcShallots large, halved
200 g200gCured bacon, blanched & cubed
1 tbsp1tbspOlive oil
1 tbsp1tbspHoney
50 g50gFresh Sage, chopped
50 g50gFresh Thyme, chopped
1 pc1pcJuice of 1 orange
1 pc1pcJuice of 1 Lime
4 pc4pcOrange, juice & zest
1 tsp1tspStar Anise
300 ml300mlKnorr Concentrated Demi Glace 10.5L
100 ml100mlVinegar, red wine
65 g65gBrown sugar

Preparation

For the Duck
Method:
1. Place the duck breasts skin side down on a cold heavy frying pan.
2. Cook on a high heat for about five minutes or until the skin is crisp.
3. Turn the breasts over and reduce the heat.
4. Cook for further three to five minutes for pink meat. Cook longer for medium or well done meat.

For the Glazed Butternut Squash
Method:
1. Place the butternut squash, shallots and bacon in a bowl and add the orange and lime juice, olive oil, honey, butter, sage and thyme.
2. Season with sea salt and cracked black pepper.
3. Toss all the ingredients together and spread on a roasting tray.
4. Bake in a preheated oven at 180ºC for about 15 to 20 minutes or until tender.

For the Sauce
Method:
1. Heat the sugar and vinegar until it caramelises, forming a brown caramel.
2. Add the orange juice, star anise and Knorr Concentrated Demi-Glace and simmer for five minutes.
3. Strain and add the orange zest

To Serve:
1. Allow the duck breasts to rest.
2. Carve the breasts lengthways.
3. Spoon the squash onto serving plates, place the duck on top with the rocket leaves and drizzle with olive oil.
4. Garnish with star anise sauce.

Remark

Knorr Concentrated Demi-Glace

 
recipe number: 1-EN-163616 recipe code: R0044306
Phase Summer County Stork Meadowland Flora Hellmann's Colmans Knorr
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