Availability: In stock
Place the duck breasts on a plate skin side up and refrigerate uncovered overnight. This will ensure really crispy skin when cooked.
Remove the duck from the fridge and bring up to room temperature.
Place skin side down on the plain cast aluminium floor grid and place onto the floor of the roasting oven for 4-6 minutes until the skin is crispy. Alternatively panfry without oil on a high heat.
Once crispy remove from the floor of the oven, if you wish it to be cooked further turn over the breasts and place back into the centre of the roasting oven, until cooked to your liking. Alternatively turn over and continue cooking in a pan on a moderate heat.
Once cooked, cover and allow to rest before slicing.
Meanwhile steam the broccoli in the stainless steel saucepot on the boiling plate or high heat.
To make the sauce; melt the butter in the stainless steel sauce pot on the simmering plate or on low heat setting, add the shallot and cook until softened.
Add the madeira, rosemary leaves and redcurrant jelly, once the jelly has melted move to the boiling plate or move up to a higher heat and allow the sauce to boil for a couple of minutes.
Add the blueberries and continue to boil for a minute before moving to the simmering oven or low heat setting.
Cook until the blueberries are soft then serve with the duck or alternatively store in the fridge for up to 5 days and reheat gently when needed.
Serve the sliced crispy duck breast with the blueberry Madeira sauce, tender stem broccoli and toasted almonds.
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