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.

Prep Time 15

Cook Time 30

Total Time 45

Servings People

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.
1 cup red wine, 1 cup beef stock, 2 cloves garlic, 2 sprigs thyme, 2 leaves bay, salt, ground black pepper
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