Monday 17 October 2011
Recipe: Cumin & Olive sauce for Magrets de Canard
Adapted from a recipe of Bruno Loubet, this sauce is excellent with duck breasts which have been very simply grilled (trim the fat from the breasts and 'slash' the remaining skin, then coat lightly in oil, season well, and grill for six minutes skinside, a further five minutes on the other side, and then allow to rest for two minutes before slicing to serve). The sauce is delicious, with lots going on in terms of flavour, and it marries well with the flavour and texture of the duck meat. As a vegetable to accompany this dish, caramelised onions work well.
For enough sauce for two servings:
Ingredients: 1 carrot, finely diced; 1 stick of celery, finely diced; 1 small onion, finely diced; 1 oz Butter; 1 tbs Oil; 3 tbs Honey; 2 tbs Red Wine Vinegar; 1 tbs light Soy Sauce; 1 Bayleaf; 1 clove Garlic, minced; approx 1 pint good Stock (Chicken, or Duck, or Guinea Fowl is perfect); generous pinch of Cumin; half a dozen stoneless Green Olives, finely diced; Salt & Pepper.
1. Heat the Butter and Oil in a medium sized pan, then sauté the Carrot, Celery and Onion until the vegetables have collapsed and just begin to colour (about five minutes, over medium heat).
2. Add the Honey, Vinegar, and Soy Sauce to the pan, along with the Bayleaf and Garlic. Stir to incorporate, then add the Stock. Bring briefly to the boil, then reduce heat and simmer for an hour.
3. Strain the contents of the pan into a bowl (discard the diced vegetables at this point) and return the sauce to the pan. Over medium heat, reduce the sauce by about two thirds, then add the Cumin and stir.
4. At this point, set the sauce aside until you start to grill the duck breasts. When you do, re-heat the sauce, and carefully continue to reduce it until it is a rich, coating consistency, at which point add the diced Olives and keep warm until the duck breasts have been sliced and plated. A generous spoonful of sauce for each serving, and that's it.