Add a rating: Comments can take a minute to appear—please be patient! Look for a wine that is not high in tannin. For the duck: use a sharp knife to score the skin of the duck breasts and season well with salt and pepper. After a few minutes of cooking, deglaze the pan with a little water followed … This quick and simple red wine jus recipe will perfectly complement your favourite cut of steak, beef roast, or BBQ. Add the wine, stock and bay leaf, bring to the boil then reduce to simmer for 40 minutes, or until the liquid has reduced by two thirds. Wrap it in foil and leave for 10 mins. As the stock simmers and reduces, fat and impurities are skimmed off, to produce a smooth, silky sauce. For glossy jus with few impurities in it, midway through reducing, strain jus through a fine-mesh strainer into a smaller saucepan and continue to reduce until liquid has achieved proper consistency. Heat a skillet and place the duck skin-down at low heat so that the fat can melt and skin turns crispy. Here’s everything you need for a more delicious 2021. For our Big Duck Project, we wanted to pull out all the stops for a duck jus worthy of the occasion. Rich Red Wine Duck Jus Recipe [Photographs: Vicky Wasik] Making a glossy, spoon-coating, restaurant-worthy jus at home isn’t hard. How to Cook Duck Breast With Red Wine Sauce. That's the component that makes the wine very tart, typical of Pinot Noir and Beaujolais. Set saucepans of wine and stock on stovetop and bring each to a boil over high heat, then reduce heat to maintain both at a rapid simmer. Learn more on our Terms of Use page. Transfer the duck to a platter and keep warm. Take out the rosemary stalks, crush the garlic with a fork. Add the butter and redcurrants and reduce the sauce for a couple of minutes. Post whatever you want, just keep it seriously about eats, seriously. You'll need: * 1 crown of mallard * 1 head of white endive, halved lengthwise * 150ml port * 1/2 a small celeriac * single cream . Set aside. Season with salt (if using shio koji, additional salt may not be needed). Duck breast, creamed cabbage, celeriac puree, red wine jus, sweet potato fondant, duck skin crumble Updated / Thursday, 19 Nov 2015 11:20. Peel and crush the garlic and then add it to the pot. By Hugh Mullan. To make this sauce, we start by reducing our brown duck stock and red wine … For the best results, we recommend straining the jus into a smaller saucepan as it cooks down, to get rid of any sediment particles from the stock. Slice the duck breasts neatly. The flavor of Indonesian sweet soy sauce is different from that of shio koji but hits on many of the same notes—salty, sweet, slightly funky, and umami. Continue to cook, adjusting heat to maintain simmer and occasionally skimming fat and scum from surface of liquid with a ladle, until liquid has darkened in color, thickened to a sauce-like consistency, and reduced to about 1 1/2 cups (355ml), about 50 minutes. About the wine. Add in the flour and fry for another minute or until all the fat in the pan have binded to the flour. Using a spoon, test the consistency of sauce; jus should coat the back of a spoon when dipped in it, and when you drag a finger over the spoon, it should leave a clear path. Madiran and Marcillac. This optional step may seem fastidious, but it leads to a shiny sauce, free of any grit. Homemade brown duck stock produces a sauce with rich, roasted-meat flavor while reduced red wine adds subtle sweetness and acidity. Place the duck breast, drizzle with the jus and decorate with orange zest and rosemary. Holding off on seasoning until the very end therefore ensures that we aren't left with an inedibly salty sauce. Indian Spice Roasted Cauliflower 60 mins Ratings. Red wine jus can be used to impress a loved one, or to simply jazz up your regular steak and three veg. Pour wine into separate medium-size saucepan. Easy Red Wine Marinade for Steaks 5 mins Ratings. Scrape the juices from the roasting tin into the cleaned frying pan, add the ginger wine and 2 tbsp water and boil for 1 minute to make a jus. For our Big Duck Project, we wanted to pull out all the stops for a duck jus worthy of the occasion. We reserve the right to delete off-topic or inflammatory comments. Afterwards, fry the duck … If you don't have any shio koji on hand, you can simply omit it, or substitute an equal volume amount of kecap manis. The Spruce Eats . Cook, uncovered, until wine is reduced to syrupy consistency that measures about 1/2 cup (120ml) in volume, about 40 minutes. Place the roasting tin on the hob. Shape using the back of a spoon. An optional spoonful of shio koji gives the jus added savory depth and strengthens the background sweetness of the wine. Making a glossy, spoon-coating, restaurant-worthy jus at home isn't hard. Often thought of as a sauce for red meat, red wine sauce also goes well with fish, poultry, pork and even vegetables. In my defence, this isn't really gravy, as gravy to me has some of the juices from the bird or animal roasted and sauce just doesn't seem to quite cut it in this instance. For the mashed potato, chuck all the ingredients in the boiled potato, mix well. Rest for 6 minutes before serving. Once the duck bones are browned add the red onion, celery and ginger. To make this sauce, we start by reducing our brown duck stock and red wine separately on the stovetop, until the wine has cooked off most of its alcohol and concentrated to a syrup. Sasha spent two years at America's Test Kitchen where he created and tested recipes. Before that, he cooked for years at restaurants in Boston and Chicago, working at Rialto, Clio, and Parachute, where he was a sous chef. In a hot pan, brown the duck carcass segment, with a little extra virgin olive oil. Make sure not to cut through to the flesh. Basic Salsa Verde (Mexican Tomatillo Salsa), Extra Crispy Duck Fat-Fried Fingerling Potatoes, Pineapple Duck Curry From 'Everyday Thai Cooking', Italian-Style Eggplant Parmesan (Melanzane alla Parmigiana), The Food Lab Junior: Ronnie and Donnie's Dumplings, Korean-Inspired Crispy Tofu Tacos With Cabbage-Lime Slaw, Review: The 9 Pieces of Cookware Every Kitchen Needs, Review: BraveTart's Essential Baking and Pastry Gear. For a delicious, sweet taste add honey. Transfer to the oven and … Season and pour over the duck. Or smoked as in this highly successful pairing. Serve with the compote (warm or cool) and roast vegetables and spinach. Duck with Red Wine and Cranberry Jus I must admit, normally I hate the word "jus" - it is pretentious and really, little more than a fancy word for gravy. In a small sauce pan add the bay leaf, orange zest, orange juice, red wine, and chicken stock. Pour red wine and season with cloves, star anise, vinegar, salt and pepper. Whilst the duck is resting, pour all the fat and juices from roasting whole duck into a clear heat-proof jug. That's the component of young reds, especially Cabernet Sauvignon, that makes your tongue feel as though you've been licking a dusty window sill. Some HTML is OK: link, strong, em. A comforting dish for these uncomfortable times. 16 Blackberry Recipes to Make With This Delicious Summer Fruit Blackberry Malt Cocktail 3 mins Ratings. Strain through a fine sieve into a small saucepan. Season jus with shio koji (if using), adding 1 tablespoon (15ml) at a time and stirring to incorporate into the sauce, until desired flavor is reached. Discard the bay leaf. For our Big Duck Project, we wanted to pull out all the stops for a duck jus worthy of the occasion. With this cookbook, you’re never more than a few steps away from a down home dinner. Add reduced wine and gelatin-enriched stock to saucier of simmering stock. Create more variety with your meals and try one of our sauces for duck recipes. For the Red Wine Jus, use the pan you fried the duck breasts in. It just requires time, patience, and some high-quality, homemade stock. Be adventurous with a boozy sauce or stick to tradition with a rich red wine gravy, it’s up to you! Flip and fry the other side for 1 minute. Fruity or spiced dry reds add to the depth of flavour. Season a sauce that is still reducing is always a risk, since it's possible the salt will grow overly concentrated as the water content evaporates. Counting Calories in Red Wine British Apple and Blackberry Pie 55 mins Ratings. Transfer remaining stock to 3-quart saucier. Subscribe to our newsletter to get the latest recipes and tips! Once the jus has reduced to the perfect spoon-coating consistency, it's ready to be seasoned. However it’s fair to say that the roasting will bring distinct aromas to the duck. Put the duck breasts skin-side down onto an ovenproof frying pan over a medium heat for three to four minutes. Get these ingredients for curbside pickup or delivery! For the Red Wine Jus, use the pan you fried the duck breasts in. Estimated values based on one serving size. The reduced wine is then added to the simmering stock, along with some bloomed gelatin that gives the jus body without the need for purchasing a bunch of collagen-rich bones to cook down with the stock. Jus can be used right away or cooled and refrigerated in airtight container until ready to use. Add the juice of 1 orange, red wine and chicken stock to the tin. Powdered gelatin gives the sauce added body without the need for purchasing and simmering extra collagen-rich bones. Scrape all the sediment on the bottom of the roasting tray, this is your stock. Duck is very rich and flavoursome and therefore any sort of fruit can be paired with it, such as apple, orange or even rhubarb. 1/2 ounce (2 packets; 14g) powdered gelatin, such as Knox. If you are making a pan sauce after roasting beef or lamb or searing a steak, use the same pan for the sauce. First crisscross the duck’s skin with superficial cuts and season it with salt and pepper. Here's Head Chef at Rules, David Stafford, to show you how to make Roast Duck with Endive and Celeraic in a Red Wine Jus. Pour red wine or dry sherry into the roasting tray to deglaze and bring to the boil. Tannic Madiran comes from the same area of the south-west France that produces foie gras - and therefore shedloads of confit duck. To make this sauce, we start by reducing our brown duck stock and red wine separately on the stovetop, until the wine has cooked off most of its alcohol and concentrated to a syrup. Add water and return to the boil. Some comments may be held for manual review. Season each side of the duck breast with 1 teaspoon of salt and pepper each. Shio koji adds savory depth, salinity, and subtle sweetness to the jus, but the success of the sauce doesn't hinge on its inclusion. Pull-apart tender meat and ultra-crisp skin: It's not the most gorgeous roast in the world, but you'd be hard pressed to find one more flavorful. Now lower the heat to a gentle simmer and stir in the sugar. Add in the rest of the ingredients, mix well and keep simmering on a low heat for 10 minutes or until it becomes a glossy thick sauce. Take the duck out of the oven. Either way, you will be left with a rich, meaty jus, perfect for spooning over roast duck and vegetables alike. Create a red wine jus to serve alongside beef dishes. A red wine sauce is a simple reduction, and it is an excellent sauce to serve with lamb, steaks, roast beef, or duck. Crisp yet tender flatbreads stuffed with spiced mashed potatoes. Lightly score the duck skin with a sharp knife. Fry the duck breast skin side down on medium heat for 3 to 4 minutes with the garlic and rosemaries. When making red wine jus, opt for a Shiraz, Cabernet Sauvignon, or your preferred dry red. Season each side of the duck breast with 1 teaspoon of salt and pepper each. A classic French sauce made with red wine, port and shallots, it's an ideal topping for steak Let simmer until all the browned bits from the bottom have loosened. To make this sauce, we start by reducing our brown duck stock and red wine separately on the stovetop, until the wine … He also loves a good (or bad, depending on who you ask) food pun. Add in the flour and fry for another minute or until all the fat in the pan have binded to the flour. Fry the garlic for a minute or two on medium low heat. If you see something not so nice, please, report an inappropriate comment. We may earn a commission on purchases, as described in our affiliate policy. Easy recipes and cooking hacks right to your inbox. Learning how to make red wine sauce can benefit any cook because it is easy to make and has a rich, zesty flavor that enhances many dishes. All products linked here have been independently selected by our editors. Deglaze the pan with the balsamic vinegar and red wine. So, pretentious "jus" it is. Lightly score the duck skin with a sharp knife. Have you cooked this recipe? Fry the garlic for a minute or two on medium low heat. It just requires time, patience, and some high-quality, homemade stock. Preheat the oven to 180°C (350°F). To impress your guests with your presentation game, pipe the mashed potato with a piping bag into a golf ball size mound. Add the balsamic vinegar followed by the beef stock. The perfect margarita is all about fresh, crisp flavors, barely tempered by sweet triple sec. Have a recipe of your own to share?Submit your recipe here. For our Big Duck Project, we wanted to pull out all the stops for a duck jus worthy of the occasion. So I apologise for using it here. He grew up in Rome, and is a die-hard fan of pasta, pizza al taglio, and AS Roma. Be adventurous with a boozy sauce or stick to tradition with a rich red wine gravy, it’s up to you! The dark, intense smokey notes of Mourvèdre are fabulous with duck, especially cooked with a red wine sauce. Red Wine Jus Ingredients. Check your email to confirm your subscription. Duck jus can be refrigerated in an airtight container for up to 1 month, or frozen for up to 6 months. 2 x Duck Breasts (with skin on) Salt & Freshly Ground Pepper. To reheat, warm gently in a saucepan over low heat or in a microwave-safe container in the microwave. Stir the liquid until you can see bubbles starting to come up. It provides a little acidity which cuts through this richness and provides the perfect balance of flavour. Make sure not to cut through to the flesh. Preheat the oven to 180°C. Also, try for a wine that is low in acid. Homemade duck stock and a little patience are the keys to success for this spoon-coating sauce. These are the crispiest, most flavorful roast potatoes you'll ever make. Pour 1 cup (240ml) of duck stock in small bowl or liquid measuring cup and evenly sprinkle gelatin over surface of stock. The duck jus can be simply seasoned with salt, or you can stir in a spoonful of blended-smooth shio koji, which lends the sauce not just salt but also savory depth as well as a little background sweetness. Put the duck breast in the oven for 6-8 minutes for medium rare; 10 minutes for medium well. Take out the rosemary stalks, crush the garlic with a fork. Now place it on the stove at a high heat. Then add the red wine and cook on a high heat to evaporate the alcohol.