This is one fancy dish, perfect for spoiling your loved ones with on Valentines day. I’m actually not a big fan of Valentines day, its more of a novelty-day for me and I prefer to show people I love them on a daily basis instead.
But this dish, omg, I absolutely love duck. The crispy skin and the meaty inside, and this chocolate sauce makes the perfect side.
2 big duck breasts (with skin)
1/2 yellow onion
1 celery stalk
400 ml red wine
400 ml beef (or veal) stock
4 tbsp sugar
30 g dark, good quality, chocolate
0,5 cup blackberries
2 tbsp honey
1 cup chantarelles
Start with cutting your carrots into cubes – 1×1 cm big. Save all the ”scrap-pices” to the sauce. Put them into cold water and then into the fridge.
Cut the onion and the celery into rough pieces and put them into a pot with some butter and the carrot-pices. Cook until lightly browned, then add in the sugar and let it dissolve. Then pour in the wine and the stock and cook until its been reduced by 2/3.Then add in the chocolate, let it dissolve and cook for 5 min. Set aside.
Pre-cook the carrot cubes 5 min in salted water before chilling them down again.
Preheat the oven to 185 degrees. Prepare the duck breast by scoring the skin diagonally, forming a grid. Then, cover a cold pan with salt (I know its a lot but, you don’t taste the salt later), put the duck breasts skin side down and turn on the heat. Cook in a high heat to really melt the fat and getting the skin really golden and crispy. Turn the duck over and seal in the other side before transferring them into a oven-proof dish. Placing it in the middle of the oven, cooking the duck until the inner temperature is around 50 degrees, then take it out and let it rest until it reaches 54-56 degrees.
When the duck breast is reasting, brown some butter in a pan, add in the honey, chanterelles and the carrots and cook them until golden. Then sieve the red wine sauce, add in the blackberries and allow everything to be warm. Lastly, slice the duck breast and plate up everything.