Roasting the duck breast on it's fatty skin gives it a lovely crispness and the madeira sauce is perfect for the duck!
Cook Time 20 minutesmins
Total Time 35 minutesmins
Servings 2
Ingredients
450grduck breast
zest of two clementinesmandarines
1tspof ground ginger
3sprigs of thyme
Madeira sauce
1onion
butter
1bay leaf
1tbspof tomato puree
700mlvegetable stock
2tbspof all purpose flour
3tbspof madeira
Instructions
Put all the spices for the duck together.
Slice the fat on the breast of the duck in deep but not into the meat.
Rub the spices into the duckfillet and let it marinate in the fridge for at least two hours or up till 24 hrs before roasting.
For final preparation heat some oil and butter in a frying pan until hot. Put the breast in at the fat side and let it bake for 10 minutes on that side. Once the fat is crips, turn the duck around and bake for another 5 minutes on the meatside.
Take out of the pan and let it rest (covered) for 10 minutes before slicing.
MADEIRA SAUCE
Finely chop the onion.
Melt the butter in a large saucepan and slowly cook the onion together with the bay leaf for about 5 minutes. The onion should be soft and golden but not too brown or burned.
Add two tbsp of flour and continue baking until the flour starts to brown. Be careful not to burn the flour!
Add the vegetable stock a little bit at the time and make sure it is smooth before adding another bit of stock. Continue until all stock is used up and leave to boil until it thickens. Add the tomato puree and continue boiling until it has the consistency you prefer. Add the madeira into the mix.
You can make this sauce in advance and heat up when you want to use it.
Season with salt and pepper if you want.
Notes
The recipe for the sauce makes much more then what you need for 2 people. I haven't figured out what to do with the leftovers but if you have a suggestion let me know!