Canard Recipe
duck breast, potates, endive, spinach, merlot jus
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Ingredients
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Duck Breast
Potatoes
Endive and Spinach
Merlot Jus
Method
Preparing the Duck Breast
- 1
Score the Skin
Using a sharp knife, score the skin of the duck breast in a crosshatch pattern, being careful not to cut into the meat.
- 2
Season the Duck
Rub the duck breasts with salt and black pepper on both sides. Let them sit at room temperature for about 30 minutes.
- 3
Roasting the Potatoes
- 4
Prepare the Potatoes
Preheat your oven to 400°F (200°C). Wash and cut the potatoes into wedges.
- 5
Season and Roast
In a bowl, toss the potato wedges with olive oil, minced garlic, rosemary, salt, and black pepper. Spread them on a baking sheet and roast for about 25-30 minutes, turning halfway through, until golden and crispy.
Sautéing the Endive and Spinach
- 6
Prepare the Greens
In a large skillet, heat olive oil over medium heat. Add chopped endive and sauté for 2-3 minutes until slightly wilted.
- 7
Making the Merlot Jus
- 8
Sauté Shallots
In the same skillet used for the duck, add finely chopped shallot and sauté for 2-3 minutes until soft.
- 9
Deglaze and Reduce
Pour in the Merlot wine, scraping up any browned bits from the pan. Reduce the wine by half, then add the duck or chicken stock. Simmer until slightly thickened.
- 10
Finish the Jus
Remove from heat and whisk in the butter. Season with salt and black pepper to taste.