Duck breast with mulled gravyPrint This
- 1 x 75cl bottle red wine
- 125g (4½oz) sugar, plus 2tsp
- 1 mulled wine spice bag
- half a lemon
- half an orange
- small cinnamon stick
- 600g (1lb 5oz) baby potatoes
- 2tbsp olive oil
- 3 garlic cloves, bruised
- 3 sprigs thyme
- 6 duck breasts
- 3 star anise
- 40g (1½oz) unsalted butter
- 6 radicchio heads, quartered
- 2 white chicory heads, quartered
- 3 Jazz or Braeburn apples, thickly sliced
- 8 prunes, chopped
- Gently heat the wine, 125g (4½oz) sugar, spice bag, fruit and cinnamon in a pan, dissolving the sugar. Leave to infuse.
- Heat the oven to 200C, 180C fan, 400F, gas 6. Put the potatoes into a pan of cold water, bring to the boil then reduce to simmer for 10 minutes. Drain, shake to fluff up slightly then set aside for a few minutes to steam dry. Toss the potatoes in oil, garlic, thyme and seasoning. Roast for 40 minutes until cooked through and golden.
- Meanwhile, make diagonal slashes in the duck skin and season well. Heat a heavy-based pan and brown the duck, skin side down, in batches. Transfer to a rack above a roasting tin and bake in the oven, skin side up, for 10 to 15 minutes for slightly pink duck, spooning off the fat in the roasting tin. Set aside for up to 15 minutes.
- Add the mulled wine and star anise to a wide, heavy-based pan, simmer and reduce for 5-10 minutes until thickened and syrupy.
- Heat 30g of the butter in a sauté pan and fry the radicchio and chicory with 2tsp caster sugar until golden. Set aside on a plate and keep warm. Add the apples to the pan with the remaining butter and fry for a final 5 minutes until golden. Combine with
- Divide the warm salad and potatoes between each plate. Arrange the thickly sliced duck breast on top of the vegetables and drizzle with the mulled wine reduction.