STIR-FRY OF DUCK & WINTER VEGETABLES

Stir-fry of duck & winter vegetables image

From Gordon Ramsay's Boxwood Cafè, a stir fry-cum-stew combining duck breasts and seasonal vegetables to perfection

Provided by Gordon Ramsay

Categories Dinner

Time 2h15m

Number Of Ingredients 16

Ingredients

4small red onions
1 celeriac , weighing about 850g/1lb 14oz
3medium parsnips
4medium salsify (total weight about 400g/14oz) or baby turnips
125ml olive oil
2sprigs fresh rosemary
2large bay leaves
2 star anise
400ml red wine
2 tsp tomato purée
2 tsp truffle oil (optional, but nice)
1l chicken stock , preferably homemade
250g wild mushroom in season or baby chestnut button mushrooms
8 duck breasts , about 140-175g/5-6oz each
about 2 tbsp chopped fresh coriander
Basmati pilaff to serve

Steps:

Peel and quarter the onions. Peel the celeriac, parsnips and salsify, then cut into 2cm dice or lengths (they needn't be exact).
Heat half the oil in a large sauté pan or wok and stir fry the vegetables (except the mushrooms) for 15-20 minutes until softened and slightly caramelised. Add the rosemary, bay, star anise and wine and boil hard over a high heat until reduced by half. Stir in the tomato purée, truffle oil, if using, stock and seasoning and continue to boil hard, uncovered, until reduced by half again. Drain the vegetables into a colander over a large bowl, then pass the sauce through a sieve into a medium saucepan. Reserve vegetables and sauce separately.
Heat the remaining oil in a frying pan and stir fry the mushrooms over a high heat for 5 minutes until nicely browned. Season and drain on paper towels.
Wipe out the pan, leaving it with a light oily film. Heat until very hot, then add the duck breasts, skin-side down. Add seasoning and leave them for 3-4 minutes over a medium heat so they brown. Turn them over and cook the other side for 3-4 more minutes until lightly springy to the touch. If you like your duck cooked more than this, you can leave the breasts for longer, but it will become tough if overcooked - so watch it.
Remove from the heat and leave to stand for 5 minutes before slicing each breast into bite-size pieces. Reheat the vegetables by tossing them in the pan with 1 tablespoon duck fat, adding coriander and seasoning at the last moment. At the same time, simmer the sauce and taste for seasoning.
To serve, pile the vegetables in the centre of a warmed large platter, surround with the duck and top with mushrooms. Drizzle the sauce over and serve any extra separately.

Nutrition Facts : Calories 404 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 13 grams carbohydrates, Fiber 5 grams fiber, Protein 28 grams protein, Sodium 1.17 milligram of sodium