M&S RECIPE INSPIRATION
Tony Singh’s duck stovies with brown sauce jus
Tony’s take on a Scottish comfort-food classic – crispy-skinned duck with buttery stovies – needs a fruity, full-bodied wine pairing. Choose our Classics claret – its flavours of blackcurrant and plum match perfectly with the rich flavours of this dish
Ingredients
For the stovies:
- 3 tbsp duck fat
- 50g butter
- 2 medium onions, finely chopped
- 2-3 cloves garlic, crushed
- 1kg floury potatoes, such as King Edwards, peeled and diced
- 2-3 bay leaves
- 3-4 sprigs fresh thyme
- 1 litre chicken stock
- 4 duck breast portions, trimmed, offcuts set aside
- Handful flat leaf parsley, roughly chopped
- Handful tarragon, roughly chopped
- Handful chives, roughly chopped
- 250g purple sprouting broccoli, to serve
For the brown sauce jus:
- 2-3 shallots, finely chopped
- 1-2 carrots, peeled and cut into 1cm cubes
- 1 stick celery, cut into 1 cm cubes
- 150g button mushrooms, sliced
- 4 cloves garlic, sliced
- 300ml red wine
- 3 sprigs fresh thyme, leaves picked
- 4-6 black peppercorns
- 500ml chicken stock
- 2 tsp cumin seeds, toasted
- Brown sauce, to taste
Method
- Preheat the oven to 200°C/180°C fan/gas mark 6.
- To make the stovies, melt 2 tbsp of the duck fat and the butter in a pan. Add the onion and garlic and cook until softened and beginning to turn golden brown.
- Add the potatoes, any trimmings from the duck, the bay leaves, 2 sprigs of the thyme and the stock. Season well, stir, cover and simmer for 30-40 minutes, or until the potatoes are breaking down. Remove from the heat and set aside.
- Meanwhile, heat the remaining 1 tbsp duck fat in an ovenproof pan over a high heat on the hob. Season the duck breast portions and place skin side down in the pan. Cook for a couple of minutes, or until brown and crispy.
- Sprinkle the remaining thyme and some seasoning over the duck breasts. Roast in the oven for 8-10 minutes, depending on their size, or according to pack instructions. Remove from the oven and set aside.
- Meanwhile, to make the jus, heat 1 tbsp rapeseed oil in a pan over a medium heat and add the shallots, carrots and celery. Cook until soft and caramelised.
- Add the mushrooms and garlic and cook for a further 3-4 minutes. Deglaze with the red wine and reduce by ¾.
- Add the thyme leaves, peppercorns and chicken stock. Season and reduce again by ¾. Pass the sauce through a fine sieve and return to the pan. Stir in the cumin seeds and brown sauce.
- Stir the chopped herbs into the stovies. Steam the purple sprouting broccoli until tender.
- Slice the duck breast portions. Divide the stovies between four plates, top each with some of the duck and drizzle with the jus. Serve with the broccoli.
