Indulging in a hearty and sophisticated meal doesn’t always necessitate a reservation at a fancy restaurant. With a few key ingredients and a touch of culinary finesse, you can elevate your dinner experience right in the comfort of your own kitchen. Today, we’ll explore the art of preparing succulent roast duck with jus, accompanied by a medley of seasonal vegetables, all brought together to create a gastronomic masterpiece.
You need to use good quality duck, whether breasts or pre cut portions. Pat them dry with paper towels to ensure a crispy skin, then score the skin in a crosshatch pattern. Season generously with salt and pepper, allowing the flavours to penetrate the meat. Then leave them to rest at room temperature for about 30 minutes.
Meanwhile, preheat your oven to 180°C (350°F). In a heavy-bottomed skillet over medium-high heat, sear the duck breasts skin-side down for approximately 5-6 minutes until golden brown and crispy. Flip the duck and sear the other side for an additional 2-3 minutes, then transfer them to a baking dish and roast in the preheated oven for 8-10 minutes for medium-rare or until desired doneness.
While the duck is roasting, it’s time to prepare the pièce de résistance – the red wine jus. In the same skillet used for searing the duck, add a splash of red wine and deglaze the pan. Make sure you scrape up any browned bits from the bottom as they’re full of flavour. Allow the wine to reduce slightly, then add stock, along with aromatics such as garlic, thyme and bay leaves. You can use chicken or beef stock in this recipe. Let the jus simmer gently until it thickens to a silky consistency, then season to taste with salt and pepper.
As the duck rests, prepare your seasonal vegetables – think roasted root vegetables like carrots, parsnips, and potatoes, or perhaps sautéed greens such as kale or spinach. Arrange the vegetables artfully on serving plates, slice the duck breasts on the diagonal, and drizzle them with the luscious red wine jus.
With each bite, savour the tender, flavourful duck alongside the robust and velvety red wine jus. Both of which are perfectly complemented by the earthy sweetness of seasonal vegetables. This is comfort food elevated to new heights. I serve this on special occasions especially as I love how it shows the beauty of simple, seasonal ingredients. So why not treat yourself and your loved ones to this exquisite dining experience? After all, the best meals are those made with love and enjoyed in good company. Roast Duck with Jus is perfect company for both.
Roast Duck with Jus
With this recipe, you'll create a restaurant-quality dish that's sure to impress, showcasing the succulent duck alongside the rich and flavourful red wine jus and perfectly roasted seasonal vegetables.
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Servings: 4 People
Calories: 341kcal
Ingredients
Duck Ingredients:
- 4 large duck breasts skin-on
- salt to taste
- ground black pepper to taste
Red Wine Jus Ingredients:
- 1 cup red wine
- 1 cup beef stock or chicken
- 2 cloves garlic minced
- 2 sprigs thyme fresh
- 2 leaves bay
- salt to taste
- ground black pepper to taste
Seasonal Vegetables:
- 1 lb mixed seasonal vegetables carrots, parsnips, potatoes, kale, spinach, peeled and chopped
- Olive oil
- salt to taste
- ground black pepper to taste
Instructions
- Preheat your oven to 180°C (350°F).
- Pat the duck breasts dry with paper towels and score the skin in a crosshatch pattern using a sharp knife. Season both sides generously with salt and pepper and let them rest at room temperature for about 30 minutes.4 large duck breasts, salt, ground black pepper
- Heat a heavy-bottomed skillet over medium-high heat. Place the duck breasts skin-side down in the skillet and sear for 5-6 minutes until the skin is golden brown and crispy. Flip the breasts and sear the other side for an additional 2-3 minutes. Transfer the duck breasts to a baking dish and roast in the preheated oven for 8-10 minutes for medium-rare, or until desired doneness.
- In the same skillet used for searing the duck, add the red wine and deglaze the pan, scraping up any browned bits from the bottom. Let the wine reduce slightly, then add the stock, minced garlic, thyme, and bay leaves. Simmer the jus gently until it thickens to a silky consistency. Season with salt and pepper to taste.
- While the duck is roasting, toss the chopped seasonal vegetables with olive oil, salt, and pepper. Spread them out on a baking sheet and roast in the preheated oven for 20-25 minutes, or until tender and caramelized.1 lb mixed seasonal vegetables, Olive oil, salt, ground black pepper
- Once the duck is cooked to your desired doneness, let it rest for a few minutes before slicing it on the diagonal. Arrange the sliced duck and roasted vegetables on serving plates and drizzle with the red wine jus.
- Serve the duck in red wine jus with seasonal vegetables immediately, and enjoy this exquisite meal with your loved ones.
Nutrition
Calories: 341kcal | Carbohydrates: 3g | Protein: 46g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 174mg | Sodium: 250mg | Potassium: 805mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 176IU | Vitamin C: 16mg | Calcium: 25mg | Iron: 11mg