| SpotX Wild Foods Recipe from Nicola Miller
Prep:30 minutes Cook:30 minutes Difficulty:1 Ingrediants: - 4 duck breasts.
- 100 grams smoked streaky bacon, chopped.
- 1 teaspoon olive oil.
- 1 knob of butter.
- 2 large red onions, sliced.
- 2 cups of chicken stock.
- 1 cup of red wine.
- Salt and pepper.
- Broccoli, chopped.
- Carrots, chopped.
- Button mushrooms.
- Celery, diced.
- Cauliflower, chopped.
Directions: - Preheat the oven to 180°C.
- Place vegetables in a pot of water, simmer until cooked.
- Do not overcook, they must still be firm, drain and set aside.
- Score the duck breasts, skin and season.
- Heat the oil and butter in a frying pan until shimmering.
- Add the duck and cook until lightly brown on both sides.
- Transfer to a baking tray and cook in 180°C oven for 15 minutes.
- Heat oil in a saucepan, sauté onions until lightly browned.
- Add the stock and red wine and simmer.
- Reduce to 1 cup, season and set aside.
- Add the bacon to the frying pan and cook until golden.
- Add the vegetables and cook until browned.
- To serve, spoon the onion sauce onto warmed serving plates.
- Arrange the vegetables and bacon.
- Place the sliced duck breasts on top.
| |
