Serves : 2
Prep Time: 25 minutes
Cooking Time : 30 minutes
300g Shallots, roughly chopped
100ml double dream
200ml chicken stock
2 duck breasts
Knob of butter
Salt and black pepper
Preheat oven to 200 Deg C.
Heat a knob of butter in a pot.
Add the shallots for a few minutes until softened.
Add the chicken stock.
Reduce the stock until it has disappeared.
Add the cream and cook for 5 more minutes.
Whizz up the puree.
Season the duck breasts.
Add the duck to a frying pan, skin side down.
Fry the duck breasts to render the fat.
Brown the other side of the duck.
Add the duck to the oven and cook for 7 minutes or until pink.
Leave to rest for 5 minutes.