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Duck is not something we have for dinner to often, but that will change now. You’ll have to look hard to find more tender meat, and when we discovered it only takes 15 minutes to cook in the pan it became our new favorite.
Ingredients
- 400 g duck breast
- 4 carrots
- 1/4 diakon radish
- 1/2 bag of Croquette (small poteto balls)
- 1/2 yellow onion
- 2 tbs gluten free flour
- 2 tbs milk free margarine
- Salt, black pepper, paprika spice
- Some drops of gluten free soy sauce
How we do it!
Let the duck breast get to room temerature on the kitchen counter for a halv hour before cooking. Wipe the skin dry and rub it in with salt and black pepper. Boil water for the carrots in a pot and put the heat on two cooking pans; one hot and one meduim. Start by frying the duck breast with some milk free margarine in the hot man, skin side down. Start frying the croquettes in the meduim hot pan. When the duck breast crust is nice and crisp on both sides you switch the two pans, and put coarsely chopped onions in with the duck. Let it cook on medium heat under a lid for about 10-15 minutes (remember to turn it over after a while).
Duck breast with carrot mash
Meanwhile you fry the croquettes and boil diced carrots and diacon radish. When they are tender you drain the water and mash them together with some butter, or olive oil, and come soy cream if you like. Season with salt and black pepper. When the duck is tender and still a bit pink in the middle you put it aside away from the heat and let it rest while you make the sauce. Don’t dispose of the butter and juices, but take out the onions. Put some more butter in the pan and wait for the foam to settle. Sprinkle the four into the butter and mix it with a whisk. Stirr it constantly until it darkens, remove the pan from the heat and add ca. 1dl of water. Stirr it all together before adding another 1 dl of water.
Continue like this until the sauce has the right consistency and put the pan back over the heat. Give it a boil while you season with salt, sour and a hint of sweet for balanced flawor. It takes a few tries to make a great sauce, but remember to always have the type of meat you are cooking in mind when you season it. I used a little glutren free soy sauce, some red wine and paprika spice for this dish. Try out different things, but remember to add small amounts at the time and taste often. Also keep in mind that dried spices will change in flavour when exposed to heat. If you follow this recipe you’ll have a delicious and classic meal with a modern everyday twist. Enjoy!