Roasted Duck Breast with Woodland Sauce and Horseradish-Smashed Potatoes - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Roasted Duck Breast with Woodland Sauce and Horseradish-Smashed Potatoes

Thursday, January 25, 2007

For the Duck:

INGREDIENTS

1 Duck Breast
Salt & Pepper to Taste

PROCEDURE

  • Season the outside of the duck with the salt and pepper. 
  • Brown the duck on all sides in a hot saute pan coated with 1 tablespoon of olive oil. 
  • Remove from heat and place into a 350-degree oven for 10 minutes for medium doneness. 

For the Woodland Sauce:

INGREDIENTS

1 Tbsp Vegetable Oil
2 Tbsp Chopped Onion
1 Tbsp minced Garlic
2 Tbsp chopped wild mushrooms
4 Tbsp Brandy
1/2 cup brown stock (preferable Duck stock)
1 Tbsp sugar
Salt & Pepper to Taste

PROCEDURE

  • In a hot sauce pan combine oil, onion, garlic, and mushrooms.  Sweat over medium heat until tender. 
  • Deglaze the pan with brandy. 
  • All to flame off before you add the stock. 
  • Once stock is added, reduce by half over medium heat. 
  • Add sugar, salt, and pepper to taste. 
  • Put in a blender and puree. 
  • Pass through a strainer.

For the Horseradish Smashed Potatoes:

INGREDIENTS

1 Lb Red New Potatoes
2 Tbsp Horseradish
2 Tbsp Sour Cream
1/4 C Heavy Cream

PROCEDURE

  • Boil potatoes until tender. 
  • Drain and add horseradish, sour cream, and heavy cream. 
  • Mash potatoes until desired consistency is reached. 
  • Salt and pepper to taste.
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