A delicious and easy dinner time favourite.
Duck and Butterbean Puree
Rated 5.0 stars by 1 users
A delicious but simple dinner time favourite.
Ingredients
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1 tbsp olive oil
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1 tbsp chopped fresh sage
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2 x 440g cans Butterbeans (drained)
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5 tbsp sour cream
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Grated zest of one orange
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6 duck breasts (or marylands)
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4 shallots, finely chopped
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1 small wine glass port or sweet sherry
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Juice of 2 oranges
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1/3 cup beef stock
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3 tbsp orange jelly or orange marmalade
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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