Duck Breast with Cranberry Sauce, Pommes Fondant, and a Mushroom Gel
This pairing of the month was just screaming to be prepared with duck! Mushroom and Sage Olive Oil with a Cranberry Pear Balsamic is such an amazing flavor combination and went so well when preparing this duck breast. The duck, which was just pan seared and sliced thin, was covered in the delicious sweet, but tart cranberry sauce. The duck was complimented with a pommes fondant, and a savory mushroom gel to give this dish levels of flavor that really build off each other! An amazing dish to serve at the holiday and will be sure to please your guests!
- Servings: 2
Source: saratogaoliveoil.com
Ingredients
- For Duck
- Duck Breasts
- ~2 Tablespoons Salt
- For Cranberry Sauce
- Cranberries
- of Water
- Red Wine
- SOOC Cranberry Pear Balsamic Vinegar
- Tablespoons Butter
- teaspoon Salt + more to taste
- For Pommes Fondant
- medium to large yellow Potatoes
- Tablespoons SOOC Extra Virgin Olive Oil or Duck Fat
- Tablespoons Unsalted Butter, melted + more to butter the bottom of a baking dish
- Tablespoons SOOC Mushroom & Sage Olive Oil
- 2 cups Chicken Stock
- For Mushroom Gel
- of Cremini Mushrooms, sliced
- bunch of Sage
- of Chicken Stock
- teaspoon Agar Agar Powder
- teaspoon Salt
- Tablespoon of SOOC Mushroom & Sage Olive Oil