Seared duck with mint, coriander and olives

Vancouver, Canada

Hey Ladies!!!

Yes- I’m late. I’m so sorry. Things got the best of me: busy at work, moving apartments AND working out a menu that Anna and I will be cooking as we are going to be one of many hosts for the YVR Dinner Party charity event in March. More about that on a later date.

Even though I’m pretty much vegetarian at the moment- we found this incredible duck recipe in The Herbfarm Cookbook by Jerry Traunfeld (the same cookbook I used for the pork tenderloin recipe a while back.) Anna and I actually reserved a table for ourselves at the restaurant for the end of June to celebrate both our birthdays. FUN! Back to the recipe!

Anna found this incredible recipe for sauteed duck breast with mint, coriander and olives. Ours ended up more “seared” as we were afraid of over cooking the duck…..still delicious.

Ducky 1

Serves 4

Ingredients:

(Plan for 2 days to allow overnight marinating of duck)

Spice Rub:

2 tbsp whole dried coriander seeds

2 tsps whole black peppercorn

2 tbsp of dried spearmint (original recipes asks for 1 cup of fresh spearmint)

2 tsps salt

Zest of 2 lemons (organic lemons are best, if not just make sure they’re not waxed!)

 

4 duck breasts

1 tbsp olive oil

1 large shallot

½ cup white wine

¾ cup of chicken stock

½ cup chopped Kalamata olives

2 tbsp of dried spearmint

Ground pepper

 

In a mini blender, grind down the coriander seeds, peppercorn, salt and lemon zest until very fine. Add spearmint and grind until you get a paste.

Score the skin of the duck breasts with a shape knife- criss-crossing the fat without cutting the meat. Rub with the spice paste on both sides. Place on a plate and tightly cover with plastic film. Leave in fridge overnight if possible, if not at least for a couple of hours.

Warm up a large pan on medium heat until very hot. Add the duck breast skin side down and reduce the heat to medium-low and let them cook slowly. Cook about 15 mins or longer until the skin is nice and crispy brown (not black). Take out excess fat, leaving about a tbsp in the pan. Turn the duck breast over and cook no more than 2 mins to remain medium-rare. Take the duck out of the pan and onto warm plate while you make sauce.

Add the chopped shallot to the pan and cook on medium-low heat until soft. Add the wine and increase to medium heat- cook until most of the liquid has boiled away. Add the stock and scrape down any duck brown bits and add any juice that has pooled on the warm plate with the resting duck. Bring to a boil and reduce until you get half the original volume. Stir in the olives, spearmint- salt and pepper to taste.


Cut your duck and pour over the olive/wine sauce. Bon appétit!

Ducky 2

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5 thoughts on “Seared duck with mint, coriander and olives

  1. Beth @ Culinary Correspondence February 23, 2015 at 9:34 am Reply

    This looks absolutely fabulous – no doubt you guys will be a smash with your charity dinner! (which by the way is a very cool project – more details please)

    • Emily @ culinarycorrespondence.com February 25, 2015 at 6:59 pm Reply

      Hey Beth! Last year I participated as a paying diner to this event called dinnerpartyyvr. The concept is that amateur hobby chefs host a dinner party on the same night. Tickets are sold a minimum of $40 each. The hosting chefs get help with ingredients through sponsorships such as SPUD, Whole Foods, Serendipity winery and Howe Sound Brewing. At the end of the meal, all the parties join up in one place for desert. It’s fun! This year, Anna and I signed up as hobby chefs. Our tickets are currently on sale. It’s going to be good fun.

      Our menu is as follows:

      Appetizers:
      – Spanish style Gin & Tonics
      – Tapenades and dips assortments

      Starter:
      – Roquette salad with goat cheese toasts

      Main:
      – Seared duck
      – Garlic roasted potatoes

      After dinner treat:
      – Coffee served with ginger chocolate truffles.

  2. Jan February 24, 2015 at 8:28 am Reply

    Oh Em, I can’t wait to try this. It sounds delicious and I love that some of the prep is done ahead of time.

  3. Hanin July 17, 2015 at 10:11 am Reply

    This looks amazing Emi, and duck is my all time favorite!
    I will definitely be looking around to find some duck meet and try your recipe.
    It looks beautiful 🙂 and yummy!

  4. Hanin July 17, 2015 at 10:12 am Reply

    How did the dinner go?

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