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Duck breast without a sweet / fruit based sauce

Discussion in 'Social Life, Food & Drink, Travel' started by VKK3450, Feb 12, 2012.

  1. VKK3450

    VKK3450 Well-Known Member

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    Any ideas for a sauce to go with a pan roasted duck breast that does not involve a fruity sorta sauce?

    Something french / continental preferred over Asian.

    Thanks,

    K
     
  2. mgm9128

    mgm9128 Well-Known Member

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    Take some of the trimmings from the breast and brown them in butter with a little oil. Let them get very dark, but not burnt. Add diced shallots and a crushed garlic clove and let them caramelize. Deglaze with some chicken (or duck) stock, and reduce by half. Keep repeating this step 3 or 4 times. The last deglazing, don't reduce. Strain. Then you can reduce it down to sauce consistency.
     
    Last edited: Feb 12, 2012
  3. itsstillmatt

    itsstillmatt Well-Known Member

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    I don't understand how repeated reductions by half create multiple glazes.
     
  4. ehkay

    ehkay Well-Known Member

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    Si. You need to take it down till where there's basically only fat and meat in the pan, and the solids from the stock end up frying a little bit until you add the next batch of liquid.
     
  5. mgm9128

    mgm9128 Well-Known Member

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    You know what I meant.
     
  6. itsstillmatt

    itsstillmatt Well-Known Member

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    That is the usual technique. MM is right, though, Bras calls for reducing by half each time, which never made sense to me as far as a way to coarsen jus. I was just curious.

    FWIW, I rarely do the multiple deglazings. I used to, but I feel it gives a slightly too roasty flavor. To each his own, though.
     
  7. ehkay

    ehkay Well-Known Member

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    I see. I forgot about the Bras way, and assumed he was describing the normal way.
     
  8. braised

    braised Well-Known Member

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    Try the duck "au poivre".
     
  9. foodguy

    foodguy Well-Known Member

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    i rarely serve duck with fruit sauces or an sauces, actually. I'm much more likely to serve it on a bed of something ... lentils, white beans, etc. gives me much more to arrange with my tweezers!
     
  10. edinatlanta

    edinatlanta Well-Known Member

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    I just want to say VKK, I hope your dish turns out awful. The price you pay for not responding to my PM! :angry:
     
  11. Manton

    Manton Well-Known Member

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    red pepper jelly and sherry vinager is nice but it is a little sweet
     
  12. VKK3450

    VKK3450 Well-Known Member

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    Thanks for the replies.

    I like mgm's idea, but the multiple reductions may take too long. One of my motivations in doing duck breasts was that they are relatively quicker to cook (we're going to be in the pub for a few hours beforehand) than a lot of our winter dinner party ideas,

    Maybe au poive is the way to go, or I'll just do as foodguy recommended. I usually find duck flavoursome and juicy enough not to need a sauce.

    Edina - My bad. I hadnt logged in for a while and missed your pm. Will respond

    K
     
  13. VKK3450

    VKK3450 Well-Known Member

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    Hmmm, I do have the ingredients though...

    K
     
  14. Manton

    Manton Well-Known Member

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    You don't have to do all those individual de-glazings. If you have duck stock and/or duck trimmings, just brown the trimmings, brown some mirepoix, add the stock, then some herbs, reduce, strain and reduce some more if you want it thicker.
     
  15. mgm9128

    mgm9128 Well-Known Member

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    Last edited: Feb 13, 2012

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