Tag-Archive for » Truffle Oil «
This is a very elegant dinner party meal, it looks and smells wonderful and it tastes unbelievable with the truffle oil in the parsnip mash and the port berry sauce is very good. It is a little time consuming as there is a little prep time, chopping vegetables and also the cooking down of the sauce, but it is well worth it for the end result. My whole family thought it was yummo and kept raving about both the duck with the sauce and how much they loved the parsnip mash, I had gone up to my mum’s house for dinner and made this so it was tested out on many and a success all round. I am listing the recipe below for 2 people as I wrote down the ingredients I used when just making for myself and hubby, because it is hard to reduce the sauce amounts without affecting the flavour the sauce would be enough for 4-6 People. So you could cook extra breasts and then just up the amount of mash ingredients.
Ingredients
2 Duck Breasts
Sauce
2 Cups red wine
1 Cup chicken broth
1 Cup beef broth
4 Fresh thyme sprigs
2 Bay leaves
1 Tablespoon butter
2/3 Cup red currant jam
2 Tablespoons port
3 Teaspoons cornflour
Truffle Parsnip Mash
Milk, enough to cover parsnips while cooking
4 Parsnips, peeled and chopped
4 Cloves garlic, crushed
1 Tablespoon butter
2 Tablespoons cream
1 Tablespoon olive oil
150g Wild mushrooms, chopped finely
1 Teaspoon thyme leaves
1/2 Teaspoon vegetable stock granules
1 Tablespoon white truffle oil
Method
Sauce
1. Combine wine, broths, thyme sprigs and bay leaves in a saucepan, bring to boil and leave on the stove until reduced to about 11/2 Cups (Approx 35 Min’s)
2. Reduce heat, add port and red currant jam, stir to combine, remove bay leaves and thyme sprigs.
3. Add butter and stir until it melts, mix a little water with the cornflour, add to sauce and stir until sauce thickens.
Note: Sauce can be made a day ahead of time and just reheated to save time on the day.
Parsnip Mash
1. Place chopped parsnips in a saucepan along with just enough milk to cover, bring to boil and boil until tender, drain reserving a little milk to blend.
2. Add cream, stock, reserved milk and butter to parsnips and blend or process until smooth.
3. In a small fry pan, heat olive oil, add mushrooms and garlic, cook until mushrooms soften, stir in thyme leaves.
4. Add to mash and stir to combine, add truffle oil and mix well.
Duck Breasts
1. Add duck breasts to hot pan, not quite smoking, skin side down, cook until nicely browned and most of the duck fat has been rendered. (about 8-10 Min’s)
2 Place duck breasts skin side up in an oven proof dish and place in pre-heated oven 180 degrees Celsius, cook for 20 Min’s, gives a nice pink centre, or cook to desired doneness.
To Serve: Place mash on plates top with sliced duck breast and drizzle sauce around plate, serve extra sauce on the side.
All photos taken by me unless otherwise stated.
This is a take on the original coq au vin, I think this dish as is, is wonderful, but this is just a different way of preparing it, that adds that something a little bit special for a romantic evening in. I have only changed a few things but I think it adds such a wonderful flavour, so enjoy.I made this for 2 so if you want to make it for a dinner party just adjust amounts accordingly. You will not have to adjust sauce ingredients much as the ingredients listed below would easily be enough for 3 and if you wanted to make it for 4 add more mushrooms, one more slice of bacon, extra stock and liquid.Ingredients
2 Chicken breasts (of a good size.)
1 Tablespoon truffle oil
21/2 Tablespoons shallots, finely chopped
7 Cloves garlic, crushed
2 Slices bacon, chopped finely
30-35g Butter
200g Mixed mushrooms, chopped (chantrelles, button, Swiss brown, pieds etc.. whatever is in season, chopped and sliced in different ways.)
11/2 Cups dry red wine
1 Tablespoon tomato paste
4 Sprigs rosemary
3 Bay leaves
3 Teaspoons chicken stock
11/2 Cups water
2 Teaspoons grain mustard
Pepper to taste
3 Teaspoons cornflour
2 Tablespoons Cream
11/2-2 Tablespoons chives
truffle oil (extra)
Method
1. In a pan heat some olive oil, add chicken breasts and cook to brown both sides, about 3-4 min’s a side. (You want a nice colour on the outside.) Remove and set to one side.
2. Heat truffle oil in a pan, add shallots, garlic and bacon, cook until it all starts to brown. Add butter, melt, add mushrooms cook until mushrooms start to brown.
3. Add tomato paste, again until it starts to brown slightly, add wine, rosemary and bay leaves, simmer until wine has reduced by half 15-20 Min’s.
4. Add chicken stock and water, stir until stock has dissolved, add mustard and pepper to taste, stir to combine.
5. Return chicken to pan and simmer for 20-30 Min’s until chicken is cooked through. (Do not turn chicken rather cover with lid for a little of the cooking time. If you turn you will end up with a very red breast from the wine and it is not that attractive.) Remove chicken from pan once cooked and keep warm.
6. Mix cornflour with a little water add to sauce a little at time, (you may not need all of it depending on how much the liquid has reduced by.) Add until mixture thickens.
7. Stir in cream and chopped chives. Serve sauce over chicken and drizzle extra truffle oil over the top.
I served mine over creamy polenta but serve over regular mash or wild rice whatever you like.
To Serve: Place a mound of polenta in the centre of the plate, slice the chicken into slices arrange on top of the polenta pour sauce over the top, drizzle with truffle oil. Garnish with chives.
All photo’s taken by me unless otherwise stated.
