Recipe of Super Quick Homemade Duck breast with caramelized shallots and roasted garlic

Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, duck breast with caramelized shallots and roasted garlic. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Put the browned shallots in the oven for a few minutes to help them go soft. Take out duck and slice evenly into strips, take shallots and garlic and place on plate. Use the reduction from the stock and add a little butter and reduce to a sauce. Heat butter in saucepan, and saute onion, garlic and shallots until tender.

Duck breast with caramelized shallots and roasted garlic is one of the most favored of recent trending meals in the world. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions every day. Duck breast with caramelized shallots and roasted garlic is something that I have loved my entire life. They are nice and they look wonderful.

To begin with this recipe, we have to prepare a few components. You can cook duck breast with caramelized shallots and roasted garlic using 7 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Duck breast with caramelized shallots and roasted garlic:

1. Take 1 Duck breast
2. Prepare 3 cloves garlic
3. Take 4 small shallots
4. Take 120 ml stock (beef)
5. Make ready 3 tbsp port
6. Get 10 g butter
7. Get 10 g sugar

Season duck generously inside and out with salt and pepper. Use a sharp knife to score the fat of each in a diamond pattern, taking care not to cut into the meat. Season both sides of each breast generously with salt and pepper, then place them skin side down in a large, cold skillet. Take the breasts and lightly score the skin and pat dry.

Steps to make Duck breast with caramelized shallots and roasted garlic:

1. Bring a pan with hot oil to the boil and sear the duck breast evenly. Then put in the oven at 180 for 6 minutes this will keep it nice and pink.
2. Take shallots and cook them in a small amount of stock, water sugar and port.
3. Put some garlic in a pan and roast them in the oven.
4. Put the browned shallots in the oven for a few minutes to help them go soft.
5. Take out duck and slice evenly into strips, take shallots and garlic and place on plate.
6. Use the reduction from the stock and add a little butter and reduce to a sauce.

Season both sides of each breast generously with salt and pepper, then place them skin side down in a large, cold skillet. Take the breasts and lightly score the skin and pat dry. Place the breasts skin side down in a frying pan on a low to medium heat with no oil. Be sure to carefully pour off any excess fat as it is cooking. Caramelize cut onions and garlic in rendered duck fat, and coat the potatoes in more rendered fat.

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