Wednesday, 11 July 2012
Cooking by Baby : duck breast in 'beurre rouge'
Yesterday I tried duck breasts. I liked the look and touch of it, even if Mummy (killjoy...) took most of the sauce off mine.
Strong taste, I like that.
A bit of a challenge to chew and swallow with only two teeth but I managed. Only coughed up a piece once!
Mummy has given me the recipe. She got it from my granny who used to say that it is a recipe of Auch chef's Andre Daguin (she is very proud of it because it's her hometown in the South West of France).
P. 9 months
1 duck breast
1/2 cup red wine
1 shallot, finely chopped
1/4 cup creme fraiche
Put the chopped shallot in a pan with the red wine and reduce on medium heat until there is barely any wine left.
While you're heating up the wine and shallots put the duck breast in a hot pan, on the side with the fat first (you won't need any additional greasing !). Cook until you have a nice brown skin then turn on the other side. Like beefsteak you can cook the meat from rare to well done, it's quite nice just a little bit pink (125°F is rare, 130°F medium).
When all the wine has reduced, add the cream to the shallots while whipping lightly. When you have a syrupy texture add the butter, piece by piece while still whipping. Keep warm on bain-marie. When the meat is cooked, reserve on a plate and deglaze the pan with a bit of red wine, add to the sauce or pour on the meat with the sauce on the side.