2 whole duck breasts ( from a 1.8kg duck) halved but still on the breast bone with wing attached (4 breast in total)
Several days before you plan to cook this dish order in 2kgs of veal osso bucco and soak in water in fridge over night. Remove the marrow and soak in water changing daily and using fresh water make a veal stock from the bones and reduce.
1 day before marinate the breasts in:
In a mortar and pestle gently pound together;
1 teaspoon sea salt
2 fresh bay leaves
4 sprigs fresh thyme
10 black pepper corns
1 clove garlic
2 teaspoons finely sliced eschallots
1 teaspoon finely chopped flat leaf parsley
Then mix in 2 teaspoons freshly sliced eschallots and 2 teaspoons chopped flat leaf parsley and rub the lot into the four breasts and leave overnight in the fridge.
½ tbls juniper berries, lightly toasted
¼ tsp black pepper corns
½ stick cinnamon
¼ tsp grated nutmeg
1 small clove
Combine spices in a spice grinder and blend to fine.
150mls Yering Station Cabernet Sav
50mls Forum red wine vinegar
1tbls Dijon mustard
600mls Reduced veal stock
40gms unsalted butter, cold and cubed
2 tbls washed salted baby capers
In a pot combine the Yering Station Cabernet Sauvignon with the spice mix, the Forum red wine vinegar and the Dijon mustard and bring to the boil to reduce by half.
Add the reduced veal stock and simmer to further reduce to 300mls. Set aside.
Remove ducks from fridge at least 30 minutes before you cook them and brush the excess salt marinade from them. 1tbls Dijon mustard
Preheat oven to 220 degrees celcius.
Slice bone marrow into 2 cm slices.
Heat a heavy based frypan and sear the breasts skin side down till well coloured evenly rendering the fat from the breast as you go.
Turn the breasts over and roast in the oven for approx 10 minutes and when cooked remove to rest for 10 minutes breast side down again.
Heat a pot of water and poach the marrow for two minutes. Whilst you do this bring the sauce to the boil and whisk in the butter. Carve your duck breast and then finish the sauce with the capers and bone marrow and pour over the breast and serve.
Wine Types : Pinot Noir
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