I avoid eating meat that isn’t local and seasonal. This cuts down my consumption whilst being far more environmentally friendly. I admit I’m not the biggest lover of meat so eating quality over quantity is an easy concept for me. However, the meat I do enjoy is wild duck and venison. So autumn is the month for me!
A lot of people tend to put off from cooking with duck due to its expense or previous experience with Chinese menus (yuk!). This recipe is simple, quick and only consists of a small amount of accessible ingredients. One duck breast will set you back £5 but trust me, for a special occasion or one off, this dish is TOTALLY worth it.
Organic duck offers a decent source of Zinc and B vitamins and I serve it simply with steamed, tender stem broccoli. The breast alone is so filling you don’t need much more.
The stuff for 2:
- 2 organic/wild duck breasts
- Half a bottle of white wine plus extra for drinking
- One white onion
- Whole peppercorns
- 100g creme fraiche
- A squeeze of lemon
- Fresh or dried thyme
What to do with it:
- Chop the onion and fry in 1tbsp oil for around 3 minutes before…
- Add the duck breast and cook for approximately 5 minutes either side until brown and to your taste in terms of rare/med etc
- Once cooked to your taste, remove the breasts and place on a warm plate
- Add peppercorns to the pan and fry for a few minutes but don’t allow to pop and burn
- Add the thyme and a large glass of wine and allow to simmer for 10 minutes, add more wine until you are happy with the amount of sauce but leaving enough for yourself, priorities need to be maintained
- Finally add a squeeze of lemon juice and the creme fraiche, stir in and leave to simmer for a minute more
Serve with seasonal greens of choice, voila!