RecipesPoultry

Roman Duck Recipe

This recipe is for marinaded duck so is full of spice and herb flavour.

Roman Duck Recipe
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Ingredients

For the recipe:
  • 2 duck breasts
  • 1 tsp sea salt
  • 150ml red wine
  • 4 garlic cloves, unpeeled and bruised
  • 1tbsp extra virgin olive oil
For the sauce
  • 1 handful of fresh coriander
  • 1tsp organic cumin seeds
  • 6 organic black peppercorns
  • 1tbsp dried organic oregano
  • 1tbsp unrefined organic sugar
  • ½ tsp sea salt
  • 1tbsp white wine vinegar
  • 15g organic unsalted butter
  • 1tbsp organic plain flour
  • 300ml organic vegetable (or chicken) stoc, you can substitute with organic vegetable bouillon

This recipe is for marinaded duck so is full of spice and herb flavour. Takes time for the flavours to seep in, like all marinades, the  longer you can leave it the better the end result. 

Recipe for 4

Method

01
Cut the duck breast into diagonal slices, then marinate in the wine with the garlic and salt for 3 hours at room temperature.
02
Prepare the sauce as follows: in a mortar or food processor, pound/grind together a handful of coriander leaves, cumin seeds, black peppercorns, oregano, sugar, sea salt and moisten with the vinegar; make a roux with the flour and butter then slowly add 300ml of vegetable stock; add the pounded/processed ingredients and simmer for 10 minutes, stirring regularly. remove from the heat and keep warm.
03
in a mortar or food processor, pound/grind together a handful of coriander leaves, cumin seeds, black peppercorns, oregano, sugar, sea salt and moisten with the vinegar;
04
make a roux with the flour and butter then slowly add 300ml of vegetable stock;
05
add the pounded/processed ingredients and simmer for 10 minutes, stirring regularly.
06
remove from the heat and keep warm.
07
Lift the duck out of the marinade and dry thoroughly. Strain the marinade. Heat with olive oil in a heavy frying pan and when really, really hot fry the duck breasts for 3 minutes on each side. Remove from the pan and keep warm.
08
Pour the marinade into the frying pan and reduce until 3tbsp left. Pour this over the duck and serve with the sauce. Serve with creamy mashed potatoes and braised celery.