Duck Breast 2 kinds

Feast of St. Martin is celebrated traditionally on the 11th of November when the autumn has been completed. St. Martin was a patron of children and the poor. This holiday predicts a period of Advent. The beginning of harvest is celebrated in every country differently.In the Czech Republic (where I lived for 5 years), the feast of St. Martin’s produces the best roasted goose and ducks, as well as the young “St. Martin’s” wine.

The meat is usually roasted for a long time, accompanied by dumplings and sweet red or white cabbage. Fulfilling and Stunning!

I would like to present you two of my very favourite duck breast recipes. Lighter versions of meals I grew up on, underlining the richness and delicacy of this healthy meat.

Note that this meat is extremely healthy even for babies from 1 year plus. Make sure that the meat is well-done when serving to kids.

Duck breast with Green Beans and sautéed potatoes is a very lovely meal inspired by my favourite chef Gordon Ramsay. The duck meat is so tender and juicy, the beans are refreshing and the potatoes feel like a small sin. Easy and fabulous!

For tips how to make your duck perfectly, see more on:

300g of duck breast, cleaned
200g of green beans, washed and cleaned
4 large potatoes, peeled and sliced
Sea salt and ground black pepper
1 tablespoon of Balsamic Vinegar
2 tablespoons of olive oil

Cook the potatoes in salted hot boiling water until they are nicely done.Score the duck breast on top of the skin and season with salt and pepper from both sides.

Place it into a frying cold pan skin-side down and sear for about 2-3 minutes from both sides on high heat.

Lower the heat to low and continue cooking skin-side down for another 8 minutes (depending on the thickness). Meat needs to feel tender and gummy, which means that is still nicely pink inside.

Take the duck out of the pan and let it rest.

Meanwhile, place the potatoes into the hot frying pan with the remaining duck fat and sauté them until they are crispy and golden.

Cook the beans in hot boiling water for couple of minutes, depending on your preference (taste and taste). Take them out and season with salt, pepper, olive oil and balsamic vinegar.

Slice the duck breasts and serve with a glass of red full flavoured wine. Bon appetite!

Makes 2 serves.

For those who love meat with sweeter sauces – Duck Breasts with Plums and potato mash. The richness of the sauce, in combination with juicy duck and mash is just yummy. It is almost like a dessert.

300g of duck breast, cleaned and drained
4 large potatoes, washed, peeled and diced
100ml of warm milk
50g of butter
Sea salt and ground black pepper

The Plum Sauce:
2 shallots, peeled and finely chopped
100g of dried plums, diced
2 tablespoon of cane sugar
1 cup of full flavoured red wine
1 teaspoon of ground cinnamon
Sea salt

Cook the potatoes in salted hot boiling water until they are soft.

Meanwhile, roast the duck breast exactly the same way as I listed above in ‘The Duck Breast with Green Beans Recipe’.
Score the duck and season with salt and pepper. In a cold frying pan skin-side down, 2 minutes on high heat from each side. Then, skin-side down for another 8 minutes on low heat. Take off the heat and sit for a while.

The Plum Sauce

Heat up the pan with the remaining duck fat. Add the shallots and sauté them until they are nicely golden.

Stir in the plums, sugar and cinnamon.

Pour in the wine. Reduce.

Lower the heat and let it simmer for about 15 minutes until the plums get soft and the sauce thickens. Taste.
Season with salt or sugar accordingly.

Serve it with a glass of full flavoured red wine.

Makes 2 serves.