Seared Duck Breast Fillets with Red Wine Glaze

This is the ideal extra-special dinner to make for a romantic meal for two on Valentines’ Day. Easy to prepare and cook, it looks impressive and tastes delicious. The sweet and tangy red wine glaze compliments the rich flavor of the duck fillets perfectly. 

Kitchen tools needed:

Cole & Mason Salt and Pepper Mills

 

Prep: 15 mins

Cook: 25 mins

Difficulty Easy

Serves: 2

Ingredients

• 2 duck breast fillets, each weighing about 200g (at room temperature)
• Salt and freshly ground black pepper
• 6 small shallots, peeled and halved
• 150ml red wine
• 2 tsp balsamic or red wine vinegar
• 1 ½ tbsp redcurrant jelly
• Small knob of butter
• 125g asparagus tips, lightly steamed
• 100g fine green beans, trimmed and lightly steamed
• Parmentier potatoes, to serve (see Tips)

Method

1 Preheat the oven to 200°C/180°C fan/Gas Mark 6. Pat the duck breast fillets dry with kitchen paper. Use a sharp knife to score the fat of each fillet in a criss-cross pattern. Season with salt and freshly ground black pepper, I use the Hoxton mills by Cole & Mason.

2 Heat a small heavy-based non-stick frying pan over a low-medium heat. Place the duck fillets, skin-side down in the hot pan and cook for 5 minutes, without turning, until the skin is crisp and golden brown. There is no need to add any fat to the pan as the fillets will slowly release fat from the skin.

3 Once the skin side is golden brown, turn the fillets in the hot pan to brown the underside for about 1 minute. Transfer the fillets to a shallow roasting tin (skin-side up). Toss the shallots in the fat left in the frying pan to coat then, using a slotted spoon, transfer to the roasting tin. 

4 Roast the duck and onions for about 15 minutes until cooked to your liking (see Tips). Transfer the cooked duck fillets to a warmed plate and cover with foil. Leave to rest for 10 minutes.

5 Meanwhile, pour off most of the fat from the frying pan, leaving only 2 tsp in the pan. Place the pan over a medium heat and pour in the red wine and vinegar. Bring to the boil and boil for 2-3 minutes. Stir in the redcurrant jelly, reduce the heat and simmer for 5-6 minutes, stirring occasionally, until the jelly has melted and the liquid has reduced by two-thirds to a thick glossy glaze. Pour any juices from the resting duck fillets into the pan, stir in the butter until melted and season to taste with salt and freshly ground black pepper.

6 Thinly slice each duck fillet.  Arrange on two serving plates with the roast shallots, steamed asparagus and green beans. Serve with the red wine glaze and Parmentier potatoes.

TIPS

• The timings given will cook the duck fillets to medium - still slightly pink in the middle. Cook for a few minutes less for medium-rare or a few more minutes if you prefer the duck well done.
• Instead of red wine you can use fresh orange juice to make a tangy orange glaze. Replace the redcurrant jelly with fine-shred marmalade.
• To make Parmentier potatoes in the air fryer, program the air fryer to 190°C for 12 minutes. Peel and cut 2 large potatoes into 2cm cubes. Place in a bowl and using the Cole & Mason Epping Mister Spray Bottle filled with olive oil, liberally spray the potatoes with oil. Season with salt and freshly ground black pepper and add 1 tsp dried mixed herbs. Tip into the air fryer and cook for the time set or until golden and tender. Alternatively roast in the hot oven for 20-25 minutes, turning once.