- Serves: 4
- Cook Time: 40 minutes
- Prep Time: 15 minutes
- Effort: easy
- 1 tbsp olive oil
- 2 shallots, finely chopped
- 1 clove garlic, finely chopped
- 1 sprig thyme
- 1 bay leaf
- 150 ml white wine
- 400 ml chicken stock
- 1-2 sticks celery, chopped into batons
- 1 bunch breakfast radishes, trimmed
- 8 baby onions
- 4 small carrots, sliced in half lengthways
- 100 g mushrooms, chopped into quarters
- 4 skinless duck breast
- few sprigs chervil
- few sprigs dill
1. Heat the olive oil in a medium pan and gently fry the shallots and garlic with the thyme and bay leaf until softened but not coloured.
2. Add the white wine and allow to cook for a few minutes, then add the stock and bring to the boil. Reduce to a simmer and cook for ten minutes. Strain the liquid and divide between two clean pans.
3. Place the celery, radishes, onions, carrots and mushrooms into one pan of stock and simmer for 6-8 minutes, or until the vegetables are tender.
4. Place the duck breasts into the other pan of stock and simmer for 12-15 minutes, then remove from the heat and leave to poach in the residual heat for a further 5-6 minutes (for medium), or until the duck is cooked to your liking.
5. Divide the vegetables and stock evenly among serving bowls. Thickly slice the duck breast and lay over the vegetables. Garnish with the sprigs of chervil and dill.
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