The Fat Duck At Bray Cottages Recipe
Make The Fat Duck At Bray Cottages Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Sauce Ingredients
Garnish Ingredients
Method
Duck Preparation
- 1
Score the Duck Breasts
Using a sharp knife, score the skin of the duck breasts in a crisscross 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 15 minutes.
- 3
Sear the Duck
In a large skillet, heat olive oil over medium heat. Place the duck breasts skin-side down in the skillet and sear for 6-8 minutes until the skin is golden brown and crispy.
- 4
Finish Cooking
Flip the duck breasts and add fresh thyme. Continue cooking for another 4-5 minutes for medium-rare. Remove from skillet and let rest for 5 minutes before slicing.
Sauce Preparation
- 5
Sauté Shallots
In the same skillet used for the duck, add chopped shallots and sauté until translucent, about 2-3 minutes.
- 6
- 7
Reduce the Sauce
Add chicken stock and balsamic vinegar. Reduce the heat and let the sauce simmer for about 10-15 minutes, or until it thickens slightly.
- 8
Finish the Sauce
Remove the sauce from heat and whisk in butter until melted and glossy. Season with salt and pepper to taste.
Plating
- 9
Slice Duck
Slice the rested duck breasts against the grain into thin pieces.
- 10
Arrange on Plate
Place the sliced duck on a plate, drizzle with the red wine sauce, and garnish with microgreens and edible flowers.
- 11
Serve
Serve immediately, enjoying the rich flavors and beautiful presentation.