Latest Episode:
- Charleston Inshore Fishing
Bob heads to Charleston, South Carolina to do some spade and red fishing offshore and inshore of the coast of South Carolina. Bob will be joined by long time guide out of Shem’s Creek, Captain Mark Brown.
The Sportsman’s Table
Sponsored by the South Carolina Dept of Agriculture – Certified SC Program
- Seared Duck Breast | The Sportsman’s Table
Seared Duck Breast over Yukon Gold Puree with Red Wine Sauce & Roasted Vegetables – 2 Portions
2-(6-7 oz) Duck Breasts)
Season both sides of duck breasts lightly with Salt & Pepper. Now place the skin side down in a pre-heated Sautee pan over medium-high heat. The natural fat will render off the Duck into the pan, so you may not need additional oil. Sear until the duck skin is very crispy, about 3-4 minutes, then turn to sear the opposite side of the duck breast until Golden brown for about 2 minutes. Place duck on a wire rack on a sheet pan and bake in the oven at 400 degrees until the Duck is cooked medium inside about 10-13 minutes. Let the duck rest for 5 minutes, then slice 5 medallions per breast when it is time to plate.
Red Wine Sauce:
Reduce ¼-1/2 Cup of Red wine with 1 TSP of minced shallots over medium heat until halfway reduced. Now add 4-5 ozs of your favorite brown sauce to the red wine. I prefer Demi-Glace for my brown Sauce. Simmer and season to taste
Yukon Gold Mashed Potatoes
Peel and cut 8-12 oz of potatoes and simmer in lightly salted water for about 20 minutes until extra soft. Strain and add about 2-3 ozs of heavy cream with 2-3 ozs of whole butter whisked together. Add to potatoes and mash. Season to taste with salt. Place in a disposable pastry bag for plating.
Roasted Vegetables
Toss oil and seasonings lightly in cauliflower, yellow squash, carrots and asparagus. Place the vegetables separately on a pan sprayed sheet pan and roast at 425 degrees for 10-20 minutes. Depending on the vegetable. Now toss the cooked vegetables in a little melted butter and season to taste.
Plating
Now pipe the heated mashed potatoes on the center of the plate. Add the heated Duck Breast medallions next to the potatoes, half on and half off.
Now plate the cooked heated vegetables around the potatoes and the Duck.
Lastly, drizzle the red wine sauce over and around the Duck Breast.
Enjoy Your Meal! Quack, Quack