Steak frites is a traditional, and the dish is simply as elegant when made with wild duck. I pluck duck breasts each probability I get, however should you’re not one to maintain the pores and skin, the Stilton-chive compound butter will make up for any lack of richness and taste. You would use any blue cheese you want for this recipe, however I’m a fan of Stilton for its distinct saltiness, creaminess, and refined, nice funk. Fortunately, this recipe makes further compound butter, as a result of it’s scrumptious unfold over scorching bread.
Though a bit extra time-consuming to arrange, home made French fries beat frozen fries each time. Additionally, steak frites isn’t steak frites should you’re utilizing the store-bought stuff. Serve duck breasts French bistro fashion by making the French fries your self—there’s a appeal to the slight greasiness, uneven cuts, and mottled browning.
This recipe was written for wild mallard breasts. If cooking home duck breasts or wild goose, you’ll have to end the breasts within the oven as they’re much bigger than mallard breasts and can take longer to prepare dinner. To do that, brown the breasts as outlined in step 4, then switch them to a cookie sheet and end cooking in an oven preheated to 300°. Cooking time will range relying on the thickness of the breasts.
