A delicious and easy dinner time favourite.
Duck and Butterbean Puree
Eumundi Meats
6
15 minutes
30 minutes
Crispy-skin duck breast on a sage and orange butterbean smash with a port and orange sauce.
Ingredients
- 1 tbsp olive oil
- 1 tbsp chopped fresh sage
- 2 x 440g cans Butterbeans (drained)
- 5 tbsp sour cream
- Grated zest of one orange
- 6 duck breasts (or marylands)
- 4 shallots, finely chopped
- 1 small wine glass port or sweet sherry
- Juice of 2 oranges
- 1/3 cup beef stock
- 3 tbsp orange jelly or orange marmalade
- Steamed green beans
Directions
- Preheat oven to 180 degrees C Place duck breasts on an oven tray skin side up.
Season well with Murray River Salt Flakes.
Bake for approx 15 minutes.
Remove from the oven and rest.
Set aside. - To make butterbean smash: whiz beans in a food processor with sour cream, chopped sage and orange zest.
- Add oil to the frypan. Add shallots and cook for 2-3 minutes until softened. Add port and cook until liquid has mostly evaporated. Add orange juice and reduce by half, then stir in consommé and cook for a further minute. Add orange jelly or marmalade, season with salt and pepper and cook, stirring for about 3 minutes until well reduced. Place duck breast skin side down in a cold large non-stick fry pan. Allow to cook for 5-6 minutes until crisp. Turn and cook for another 3-4 minutes until the duck is cooked.
- Heat butterbeans gently, then place some on each plate. Add duck and pour over the sauce. Serve with green beans