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Duck Miramonte

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Recipe

An elegant sophisticated Masterchef dinner. Duck with wine sauce, bone marrow and sautéed spinach.

 

Yield

4 servings

Prep

1 hrs

Cook

30 min

Ready

hrs
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
Duck
4 each duck breasts
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2 ounces butter
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1 x watercress
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1 x salt
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1 x black pepper
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Wine sauce
6 ounces butter
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5 each shallots
chopped
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1 teaspoon peppercorns
cracked
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5 ounces crepes
dry
*
2 cups wine
cabernet sauvignon
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1 ½ cups stock
duck, jellied ** or
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1 ½ cups demi-glace
duck
*
2 medium tomatoes
seeded, (opt)
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Bone marrow
7 ounces bone marrow
*
1 x salt
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Spinach
1 bunch spinach
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2 ounces butter
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3 each garlic
cloves
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1 pinch nutmeg
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1 x salt
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1 x black pepper
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Ingredients

Amount Measure Ingredient Features
Duck
4 each duck breasts
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57.8 ml/g butter
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1 x watercress
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1 x salt
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1 x black pepper
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Wine sauce
173.4 ml/g butter
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5 each shallots
chopped
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5 ml peppercorns
cracked
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144.5 ml/g crepes
dry
*
473 ml wine
cabernet sauvignon
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355 ml stock
duck, jellied ** or
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355 ml demi-glace
duck
*
2 medium tomatoes
seeded, (opt)
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Bone marrow
202.3 ml/g bone marrow
*
1 x salt
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Spinach
1 bunch spinach
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57.8 ml/g butter
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3 each garlic
cloves
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1 pinch nutmeg
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1 x salt
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1 x black pepper
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Directions

Preheat your oven to 450 F.

Bone the duck, reserving any unused parts for the stock.

Trim the breasts, salt and pepper well.

Add the trimming to the other bones and such reserved for stock.

In a sauté pan, heat the butter over medium heat.

Place the breasts in the pan, skin side down, to melt the fat between the skin and the meat.

(About one or two minutes.) Increase the heat to high, and brown lightly. Place the pan of breasts in the oven and cook for 8 minutes. Wine Sauce: =========== In a copper pan, melt 4 ounces of butter and add the shallots and peppercorns. Cook briefly ( 1 to 2 minutes). Add cepes and Cabernet Sauvignon. Reduce slightly. Add duck stock or demi-glace and tomatoes, if desired. Cook 20 to 30 minutes over medium heat. Add butter if desired, whip, and reserve. Bone Marrow: ============ Fill a sauce pan with water, add a touch of salt, then bring the salted water to a boil. Add marrow and cook for about 5 minutes. Reserve. Spinach: ======== Blanch the spinach in hot, salted water, then press slightly to dry. In a sauté pan, heat the butter until brown (beurre rosette - hazelnut in color). Add spinach, then nutmeg, salt and pepper. Cook for about 20 seconds (spinach should have just started to wilt). Drain and reserve. To serve: ========= Spoon the wine sauce into a pool on the serving plate. Add bone marrow to the sauce. Trim any bone from the duck breasts and place the breasts skin side down on a cutting surface and slice very thin. Fan the duck slices out on the serving plate in the sauce, and garnish with watercress and spinach in a side dish.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 314g (11.1 oz)
Amount per Serving
Calories 58490% from fat
 % Daily Value *
Total Fat 58g 90%
Saturated Fat 36g 182%
Trans Fat 0g
Cholesterol 153mg 51%
Sodium 605mg 25%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 12%
Sugars g
Protein 13g
Vitamin A 208% Vitamin C 58%
Calcium 13% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
 

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