This recipe comes from Felicity Raines, head demonstrator in the UK, and it is wonderful for a dinner party. The duck cooks in the Varoma first, then the sauce is reduced in the bowl while the veg are steaming and the duck is resting. This dish can be doubled easily and be made in advance (see tips at the end of the recipe). It is so flavourful and delicious, you will be making this again and again!
Source: UK Thermomix
2 duck breasts, skin reserved (see step 9)
2 shallots, peeled and halved
1 clove garlic, peeled
1 good pinch fresh thyme leaves
20 g olive oil
5 cherry tomatoes, chopped in half
2 Tbsp balsamic vinegar
50 g red wine
½ tsp sea salt
freshly ground pepper
2 small or large duck breasts, skin removed (to serve 2 or 4 respectively)
30 g butter
60 g redcurrants if available plus a few sprigs for garnish (I didn’t have so used 2 apricots instead)
2 Tbsp redcurrant jelly
- Chop the shallots, garlic and thyme with the oil for a 2 sec/Speed 7.
- Add the tomatoes and cook 5 minutes/100°C/Speed 1.
- Mix in the vinegar, red wine, salt and pepper 10 seconds/Speed 3.
- Cut some baking parchment (not greaseproof or silicone paper) to fit the Varoma tray and up the sides, wet it and wring it out, and line the Varoma tray. Put in the duck breasts and pour the sauce mixture over them.
- Without washing the TM bowl, add a litre of water to it, place the covered Varoma on top and cook about 15 to 20 minutes/Varoma Temperature/Speed 2 until the middle of the breasts are pink but not raw. This timing is usually fine for small duck breasts; allow 30 to 35 minutes for large duck breasts and much more time for larger quantities – at least 40 minutes and keep checking them – you may also need to top up the steaming water with boiling water for steaming times longer than 40 minutes.
- Discard the steaming water and carefully pour all the sauce and duck juices into the TM bowl, leaving the duck to rest.
- Add the butter, redcurrants and jelly and reduce by cooking 10 to 20 minutes/Varoma/Speed Spoon/ Reverse Blade Direction. It should be concentrated and unctuous. Taste and add a little honey or sugar if you wish. If steaming vegetables at that stage, only do it for 5 or 7 minutes for asparagus/green beans as they take no time to cook.
- Purée on Speed 8 until desired consistency. The sauce can be sieved and returned to the TM bowl to heat through. Slice the duck diagonally and serve with the sauce. Decorate with small sprigs of redcurrants if you have them.
- I have reserved the duck skin and rubbed them with some salt and Chinese 5 spice, scored them on both sides with a sharp knife and pan fried them until crisp. I then cut into strips and served on the side. It adds a nice crispy texture to the dish and also a lovely Asian tone to the flavours.
Felicity’s Tip: If doing this recipe for a dinner party, it can all be done in advance. For 6 to 8 people use 6 to 8 small duck breasts and use 3 times the sauce ingredients. To reheat, pour a little red wine into a flat pan and very gently steam the duck breasts until warmed through but do not over cook. Slice the duck and serve with the sauce reheated in the TM.
Felicity’s Serving Suggestions: Serve with potato purée with chives, steamed asparagus, spinach with sultanas and pinenuts.
Janie’s Tip: When I make this recipe for 4 people, I use 2 large duck breasts and steam 800 g diced potatoes in the internal steaming basket while the duck is steaming. The potatoes will be cooked and tender after 15 to 20 minutes, then I remove them and set them aside while finishing off steaming the duck (usually another 10 to 15 minutes for 2 large duck breasts). Before Step 5 making the sauce, I quickly mash the potatoes using the TM recipe in Fast and Easy Cooking, then set them aside to keep warm (or you can do this and leave them in your second TM bowl if you have one). Steam some vegetables in the Varoma while you make the sauce Steps 5 and 6, then serve – a delicious meal, all done in your Thermomix!