Duck salad with red wine dressing
- 09.03.2017
- 1 906
With a little bit of prep work, this duck salad with wine dressing is the key to effortless entertaining.
Recipe «Duck salad with red wine dressing» presented in category Recipes / Salads, to prepare this dish you will need no more 45 minutes. To make this dish at home by prescription from the author Gomer would need: 4 duck breasts, 700g Dutch Cream or King Edward potatoes, peeled, cut into chunks, 2/3 cup pinot noir or other light bodied red wine, 1 eschalot, finely-chopped, 1 tbsp red currant jelly , 1 tbsp Massel chicken style liquid stock, 1 tbsp olive oil, 2 cups watercress sprigs , 1 bunch baby beetroot, cooked, peeled, halved or quartered, 1 cup frozen peas, blanched, refreshed.
Ingredients:
- 4 duck breasts
- 700g Dutch Cream or King Edward potatoes, peeled, cut into chunks
- 2/3 cup pinot noir or other light bodied red wine
- 1 eschalot, finely-chopped
- 1 tbsp red currant jelly
- 1 tbsp Massel chicken style liquid stock
- 1 tbsp olive oil
- 2 cups watercress sprigs
- 1 bunch baby beetroot, cooked, peeled, halved or quartered
- 1 cup frozen peas, blanched, refreshed
Instructions
- Preheat oven to 180°C.
- Score the skin of duck breasts in a criss-cross pattern. Season well, then place in a non-stick frypan, skin-side down, over medium heat for 6-8 minutes until skin is crisp.
- Transfer duck to a baking tray (reserving the fat in the frypan) and cook in the oven for 5-6 minutes until cooked through. Allow to rest, loosely covered, for 10 minutes.
- Meanwhile, cook the potatoes in boiling salted water for 10 minutes until tender, then drain. Return the pan of duck fat to medium-high heat.
- Add the potatoes and cook, turning, for 5-6 minutes until crisp and golden. Drain on paper towels.
- Place wine and eschalot in a pan and simmer over medium heat for 5 minutes, until reduced by half. Stir in red currant jelly and stock until melted, season, allow to cool slightly, then whisk in olive oil. Set dressing aside.
- Slice the duck breasts. Divide duck, watercress, potatoes and beetroot among serving plates, scatter with peas, then drizzle with the red wine dressing and serve.