Duck with Olives
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: breast, chickpea, course, duck, know your onion, know your onions, knowyouronion, knowyouronions, magret, main, olive, purée, shallot, sherry, spanish | No Comments »Make cross diagonal slashes on the skin of each breast. Season with salt and pepper and put them skin side down in a heavy based frying pan, along with the shallots. Turn on the heat. As it gets hot, the duck fat will start to melt and fry the breasts. When the skin is golden brown (4min), turn them over until golden on the meat side. Transfer to a baking tray skin-side downand pour out the excess fat from the pan, reserving it. Deglaze the pan with the sherry, add the olives and the stock. Let the liquid reduce to a syrupy glaze. Return the breasts and shallots to the pan, cover and cook over a low heat for a further 4-6 minutes, until the meat is medium-rare.;In another frying pan, sautée the chopped garlic with 2 tbsp of duck fat. Add the partially drained chickpeas and mash them with a fork to a thick purée. Season with salt, pepper and parsley.;Cut the duck breasts crosswise into 5mm slices and serve on a plate covered with the olive sauce and garnished with the mash and shallots.