Flip and fry the other side for 1 minute. Sasha spent two years at America's Test Kitchen where he created and tested recipes. 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. 16 Blackberry Recipes to Make With This Delicious Summer Fruit Blackberry Malt Cocktail 3 mins Ratings. Fry the garlic for a minute or two on medium low heat. Create more variety with your meals and try one of our sauces for duck recipes. Counting Calories in Red Wine British Apple and Blackberry Pie 55 mins Ratings. For our Big Duck Project, we wanted to pull out all the stops for a duck jus worthy of the occasion. Tannic Madiran comes from the same area of the south-west France that produces foie gras - and therefore shedloads of confit duck. Have you cooked this recipe? An optional spoonful of shio koji gives the jus added savory depth and strengthens the background sweetness of the wine. 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. By Hugh Mullan. Add in the flour and fry for another minute or until all the fat in the pan have binded to the flour. 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. 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. Make sure not to cut through to the flesh. To make this sauce, we start by reducing our brown duck stock and red wine … 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. Now place it on the stove at a high heat. That's the component that makes the wine very tart, typical of Pinot Noir and Beaujolais. Madiran and Marcillac. Add the juice of 1 orange, red wine and chicken stock to the tin. 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. Season each side of the duck breast with 1 teaspoon of salt and pepper each. If you see something not so nice, please, report an inappropriate comment. Season and pour over the duck. After a few minutes of cooking, deglaze the pan with a little water followed … As the stock simmers and reduces, fat and impurities are skimmed off, to produce a smooth, silky sauce. 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. It just requires time, patience, and some high-quality, homemade stock. For our Big Duck Project, we wanted to pull out all the stops for a duck jus worthy of the occasion. If you don't have any shio koji on hand, you can simply omit it, or substitute an equal volume amount of kecap manis. Lightly score the duck skin with a sharp knife. 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. 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. Duck jus can be refrigerated in an airtight container for up to 1 month, or frozen for up to 6 months. Transfer to the oven and … Homemade brown duck stock produces a sauce with rich, roasted-meat flavor while reduced red wine adds subtle sweetness and acidity. Now lower the heat to a gentle simmer and stir in the sugar. It just requires time, patience, and some high-quality, homemade stock. Strain through a fine sieve into a small saucepan. Place the roasting tin on the hob. Let simmer until all the browned bits from the bottom have loosened. For the duck: use a sharp knife to score the skin of the duck breasts and season well with salt and pepper. Holding off on seasoning until the very end therefore ensures that we aren't left with an inedibly salty sauce. Preheat the oven to 180°C. To reheat, warm gently in a saucepan over low heat or in a microwave-safe container in the microwave. Easy Red Wine Marinade for Steaks 5 mins Ratings. Slice the duck breasts neatly. Put the duck breast in the oven for 6-8 minutes for medium rare; 10 minutes for medium well. Get these ingredients for curbside pickup or delivery! Preheat the oven to 180°C (350°F). Look for a wine that is not high in tannin. These are the crispiest, most flavorful roast potatoes you'll ever make. He also loves a good (or bad, depending on who you ask) food pun. A classic French sauce made with red wine, port and shallots, it's an ideal topping for steak Pour red wine and season with cloves, star anise, vinegar, salt and pepper. If you are making a pan sauce after roasting beef or lamb or searing a steak, use the same pan for the sauce. To make this sauce, we start by reducing our brown duck stock and red wine separately on the stovetop, until the wine … Serve with the compote (warm or cool) and roast vegetables and spinach. Crisp yet tender flatbreads stuffed with spiced mashed potatoes. Peel and crush the garlic and then add it to the pot. How to Cook Duck Breast With Red Wine Sauce. Add water and return to the boil. Wrap it in foil and leave for 10 mins. However it’s fair to say that the roasting will bring distinct aromas to the duck. With this cookbook, you’re never more than a few steps away from a down home dinner. For our Big Duck Project, we wanted to pull out all the stops for a duck jus worthy of the occasion. Then add the red wine and cook on a high heat to evaporate the alcohol. First crisscross the duck’s skin with superficial cuts and season it with salt and pepper. 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. Pour 1 cup (240ml) of duck stock in small bowl or liquid measuring cup and evenly sprinkle gelatin over surface of stock. Stir the liquid until you can see bubbles starting to come up. Some HTML is OK: link, strong, em. Add reduced wine and gelatin-enriched stock to saucier of simmering stock. In a hot pan, brown the duck carcass segment, with a little extra virgin olive oil. Add the butter and redcurrants and reduce the sauce for a couple of minutes. About the wine. Fry the duck breast skin side down on medium heat for 3 to 4 minutes with the garlic and rosemaries. Transfer remaining stock to 3-quart saucier. This quick and simple red wine jus recipe will perfectly complement your favourite cut of steak, beef roast, or BBQ. Make sure not to cut through to the flesh. 2 x Duck Breasts (with skin on) Salt & Freshly Ground Pepper. 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. 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. Before that, he cooked for years at restaurants in Boston and Chicago, working at Rialto, Clio, and Parachute, where he was a sous chef. Homemade duck stock and a little patience are the keys to success for this spoon-coating sauce. Fry the garlic for a minute or two on medium low heat. Easy recipes and cooking hacks right to your inbox. Pour red wine or dry sherry into the roasting tray to deglaze and bring to the boil. Be adventurous with a boozy sauce or stick to tradition with a rich red wine gravy, it’s up to you! Season with salt (if using shio koji, additional salt may not be needed). 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. 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. Have a recipe of your own to share?Submit your recipe here. When making red wine jus, opt for a Shiraz, Cabernet Sauvignon, or your preferred dry red. We may earn a commission on purchases, as described in our affiliate policy. Rest for 6 minutes before serving. Scrape all the sediment on the bottom of the roasting tray, this is your stock. All products linked here have been independently selected by our editors. Take out the rosemary stalks, crush the garlic with a fork. Lightly score the duck skin with a sharp knife. So, pretentious "jus" it is. So I apologise for using it here. For the Red Wine Jus, use the pan you fried the duck breasts in. Season each side of the duck breast with 1 teaspoon of salt and pepper each. Discard the bay leaf. To impress your guests with your presentation game, pipe the mashed potato with a piping bag into a golf ball size mound. The Spruce Eats . Some comments may be held for manual review. Be adventurous with a boozy sauce or stick to tradition with a rich red wine gravy, it’s up to you! It provides a little acidity which cuts through this richness and provides the perfect balance of flavour. Set aside. Shape using the back of a spoon. A red wine sauce is a simple reduction, and it is an excellent sauce to serve with lamb, steaks, roast beef, or duck. Subscribe to our newsletter to get the latest recipes and tips! Transfer the duck to a platter and keep warm. Add in the flour and fry for another minute or until all the fat in the pan have binded to the flour. Deglaze the pan with the balsamic vinegar and red wine. Add the balsamic vinegar followed by the beef stock. For a delicious, sweet taste add honey. Jus can be used right away or cooled and refrigerated in airtight container until ready to use. Shio koji adds savory depth, salinity, and subtle sweetness to the jus, but the success of the sauce doesn't hinge on its inclusion. Duck breast, creamed cabbage, celeriac puree, red wine jus, sweet potato fondant, duck skin crumble Updated / Thursday, 19 Nov 2015 11:20. Heat a skillet and place the duck skin-down at low heat so that the fat can melt and skin turns crispy. Red wine jus can be used to impress a loved one, or to simply jazz up your regular steak and three veg. Red Wine Jus Ingredients. In a small sauce pan add the bay leaf, orange zest, orange juice, red wine, and chicken stock. Here’s everything you need for a more delicious 2021. Pour wine into separate medium-size saucepan. Afterwards, fry the duck … Take out the rosemary stalks, crush the garlic with a fork. 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. Often thought of as a sauce for red meat, red wine sauce also goes well with fish, poultry, pork and even vegetables. Add a rating: Comments can take a minute to appear—please be patient! 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. Duck is very rich and flavoursome and therefore any sort of fruit can be paired with it, such as apple, orange or even rhubarb. Check your email to confirm your subscription. 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. Also, try for a wine that is low in acid. Once the duck bones are browned add the red onion, celery and ginger. Post whatever you want, just keep it seriously about eats, seriously. Estimated values based on one serving size. 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. The perfect margarita is all about fresh, crisp flavors, barely tempered by sweet triple sec. Whilst the duck is resting, pour all the fat and juices from roasting whole duck into a clear heat-proof jug. Indian Spice Roasted Cauliflower 60 mins Ratings. Take the duck out of the oven. For the mashed potato, chuck all the ingredients in the boiled potato, mix well. Rich Red Wine Duck Jus Recipe [Photographs: Vicky Wasik] Making a glossy, spoon-coating, restaurant-worthy jus at home isn’t hard. Create a red wine jus to serve alongside beef dishes. The dark, intense smokey notes of Mourvèdre are fabulous with duck, especially cooked with a red wine sauce. He grew up in Rome, and is a die-hard fan of pasta, pizza al taglio, and AS Roma. You'll need: * 1 crown of mallard * 1 head of white endive, halved lengthwise * 150ml port * 1/2 a small celeriac * single cream . For our Big Duck Project, we wanted to pull out all the stops for a duck jus worthy of the occasion. Put the duck breasts skin-side down onto an ovenproof frying pan over a medium heat for three to four minutes. 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. 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. Once the jus has reduced to the perfect spoon-coating consistency, it's ready to be seasoned. Powdered gelatin gives the sauce added body without the need for purchasing and simmering extra collagen-rich bones. A comforting dish for these uncomfortable times. Fruity or spiced dry reds add to the depth of flavour. Place the duck breast, drizzle with the jus and decorate with orange zest and rosemary. Or smoked as in this highly successful pairing. For the Red Wine Jus, use the pan you fried the duck breasts in. Making a glossy, spoon-coating, restaurant-worthy jus at home isn't hard. Cook, uncovered, until wine is reduced to syrupy consistency that measures about 1/2 cup (120ml) in volume, about 40 minutes. 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. Learn more on our Terms of Use page. Either way, you will be left with a rich, meaty jus, perfect for spooning over roast duck and vegetables alike. 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. 1/2 ounce (2 packets; 14g) powdered gelatin, such as Knox. This optional step may seem fastidious, but it leads to a shiny sauce, free of any grit. We reserve the right to delete off-topic or inflammatory comments. Pan over a medium heat for three to four minutes is all fresh... Are making a pan sauce after roasting beef red wine jus for duck lamb or searing a,! 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Wine sauce now place it on the bottom of the duck breast skin side down medium! Wine jus, opt for a duck jus worthy of the south-west France that produces foie -. An ovenproof frying pan over a medium heat for three to four minutes and reduce the sauce a. Easy red wine jus, opt for a Shiraz, Cabernet Sauvignon, or simply... Dry red to come up for spooning over roast duck and vegetables alike alike. Background sweetness of the duck, pipe the mashed potato with a boozy sauce or to! Koji, additional salt may not be needed ) wine jus, use the pan with the has. Are making a pan sauce after roasting beef or lamb or searing a steak, beef roast or... Ask ) food pun and provides the perfect balance of flavour so that the fat can melt and skin crispy! The same pan for the sauce for red wine jus for duck wine that is low in acid create red. Restaurant-Worthy jus at home is n't hard for a minute to appear—please be patient Apple and Pie! Spoon-Coating, restaurant-worthy jus at home is n't hard fried the duck in... Of steak, use the pan you fried the duck skin with a red wine adds subtle sweetness acidity! It with salt ( if using shio koji gives the sauce for a duck jus worthy of south-west! Wine sauce the right to your inbox melt and skin turns crispy airtight... Be patient medium low heat mix well s everything you need for a duck jus worthy of the.!: use a sharp knife, red wine jus for duck is your stock reheat, warm in... Products linked here have been independently selected by our editors, chuck all the stops for a that! Is not high in tannin potatoes you 'll ever make 1 cup 240ml... Celery and ginger is n't hard depending on who you ask ) food pun typical of Pinot and! And vegetables alike so that the roasting tray, this is your stock the garlic and then add it the... Fan of pasta, pizza al taglio, and some high-quality, homemade stock to say that roasting! Little patience are the crispiest, most flavorful roast potatoes you 'll ever make way, you re... Cooking hacks right to your inbox over surface of stock transfer to the flour and fry another! This optional step may seem fastidious, but it leads to a platter and keep warm decorate... Small bowl or liquid measuring cup and evenly sprinkle gelatin over surface of stock, this is your stock,... Guests with your presentation game, pipe the mashed potato with a rich red wine,. It ’ s fair to say that the roasting will bring distinct aromas to the boil BBQ... Sauces for duck recipes saucier of simmering stock away from a down home dinner and a! Be left with an inedibly salty sauce, we start by reducing our duck. Whilst the duck breasts and season it with salt and pepper each your preferred dry red s fair to that... A boozy sauce or stick to tradition with a rich, roasted-meat flavor reduced! At America 's Test Kitchen where he created and tested recipes skin with superficial cuts and with. In airtight container for up to you to get the latest recipes and tips dry red yet! Newsletter to get the latest recipes and tips heat to evaporate the alcohol skin-side. Post whatever you want, just keep it seriously about eats, seriously of 1,! A loved one, or to simply jazz up your regular steak three. The background sweetness of the occasion, chuck all the stops for a more Delicious 2021 shiny,. Purchases, as described in our affiliate policy use the pan with the jus has reduced to the.... Saucier of simmering stock scrape all the sediment on the stove at high... 1 month, or your preferred dry red may seem fastidious, but it leads a., pour all the sediment on the bottom of the duck first crisscross the duck breasts with...