Description
Chef Jepsens elegant pressed duck recipe, a stunning main course with a rich, complex sauce. Perfect for a special occasion!
Ingredients
Units
Scale
- 4 duck breasts
- 2 shallots
- 2 oz (50 g) duck hearts
- 4 pcs tonka beans
- 2 oz (50 g) Butter
- 1 orange
- 1/2 teaspoon Salt
- A dash of Cognac
- 11 oz (300 g) duck sauce
Instructions
- Roast the duck for 10 minutes at 130°C (270°F).
- Rest for 12 minutes.
- Cook for another 8 minutes, and then rest for a further 7 minutes.
- The bones are separated from the meat.
- The breasts and thighs are brought back to the kitchen to be prepared.
- The carcass and the organs will be put in the press.
- Cook the shallots in butter for around 3 minutes.
- Add the Tonka beans for 2-3 minutes.
- Add the orange juice.
- Add the duck sauce.
- Put the carcass and organs in the duck press to extract the blood.
- Add the blood to the sauce and cook very slowly, adding salt and cognac.
- Serve over the duck breast meat.
Notes
- For optimal crispiness, score the duck skin in a crosshatch pattern before roasting.
- If tonka beans are unavailable, substitute with 1/2 teaspoon of vanilla extract and a pinch of cinnamon.
- Store leftover duck and sauce separately in airtight containers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: French
Nutrition
- Serving Size: 1 duck breast
- Calories: 500
- Sugar: 5
- Sodium: 400
- Fat: 40
- Saturated Fat: 15
- Unsaturated Fat: 20
- Carbohydrates: 10
- Fiber: 2
- Protein: 35
- Cholesterol: 150