Print Options:

Roasted Duck Breast with California Raisin Port Wine Sauce

Yields4 ServingsTotal Time1 hr 10 mins

Chef Booncherd Sornsuwan
Executive Chef, The Twin Tower Bangkok Hotel

Roasted Duck Breast
 80 g California Raisins
 720 g 4 pcs Cherry Duck Breast, 180 g per piece
 80 ml Brown Duck Stock
 40 ml Port Wine
 20 g Shallots, chopped
 40 g Butter
 20 ml Olive Oil
 Salt and Pepper
Mashed Potato
 150 g Potatoes
 10 g Butter
 15 g Cream
 Salt and Pepper
Vegetables
 80 g Broccoli
 80 g Cauliflower
 80 g Baby Carrots
 60 g Mushrooms
 80 g Tomatoes, grilled
Roasted Duck Breast
1

To prepare the raisin port wine sauce, heat oil in a sauce pan. Flambé the shallots with the port wine.

2

Add the raisins and blend until the sauce is smooth. Strain the sauce with a sieve.

3

Heat up the sauce pan again and sear the duck breast until golden brown. Season with salt and pepper. Finish off by roasting the duck in the oven at 170°C for 15 minutes.

4

After removing from the oven, rest the duck for 10 minutes.

Mashed Potato
5

Peel and cut the potatoes into large pieces. Cook the potatoes in salted boiling water until done.

6

Mash the potatoes and add butter, cream, salt and pepper.

Vegetables
7

Grill the vegetables separately until cooked.

Assembly
8

Spoon mashed potato on a serving plate.

9

Slice the duck breast and place them on top of the mashed potato. Arrange the grilled mixed vegetables around the plate.

10

Pour the raisin port wine sauce over and garnish with more raisins.

Nutrition Facts

Servings 4