I am really chancing this as it could be a disaster; so I want readers to try it and let me know how it was for them.
We all know that Duck goes well with sweet, such as orange/plum/apple and even chocolate, but Duck With Bounty Bars????
Due to Mars Wrigley deciding to remove Bounty Bars from their celebration Tins, I thought of a way to use them up. Let me know what you think.
- Two Duck Breasts (Magret)
For the sauce:
- 1 red onion, chopped
- 1 celery stalk, diced
- 1 carrot, sliced into rounds
- 1 tbsp (15 ml) olive oil
- 375 ml red wine
- 375 ml Beef stock
- 30 ml tomato paste
- One Bounty Bar
For the duck:
- 1 small red onion, thinly sliced
- 40 gms blackberries (optional)
- Bag of fresh kale
Step by Step Instructions
In a pot or large skillet over high heat, brown the onion, celery and carrot in the oil. Add the wine and simmer for 5 minutes. Add the stock and tomato paste Generously season with pepper. Bring to a boil and simmer until the sauce reduces by half, about 15 minutes. Strain through a sieve set over a pot. Add the Bounty Bar to the pot and stir until melted. Keep warm.
In the same skillet, soften the onion and blackberries in 1 tbsp 15 ml of the duck fat for 2 minutes. Set aside on a plate and keep warm. In the same skillet, soften the kale in 30 ml of the duck fat for 3 minutes or until just wilted. Season with salt and pepper.
Using a sharp knife, remove some of the duck fat so only a thin layer remains. Score the fat in a criss-cross pattern without cutting into the meat. Season with salt and pepper.
In a skillet over medium heat, brown the duck breasts, fat side down, for 10 minutes or until the fat is golden brown and crisp. Flip the duck breasts and cook for 2 minutes for rare doneness or continue cooking until the desired doneness. Let rest on a plate for 10 minutes. Pour the rendered duck fat into a bowl (use the excess and that which you trimmed off, for roast potatoes)
Thinly slice the duck and serve with the kale. Drizzle with the sauce.