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Duck Breast with Mashed Cauliflower, Mushrooms and Asparagus

Duck breast. Easier to handle than a lot of people realize! You cook it the same way you cook steak - sear on high heat, baste with herbs and fat, and get it to your desired internal temperature. Take care not to overcook and dry it out! High in fat, yes, but also protein, and with half the daily iron requirement, it's a fancy break from what you typically eat; you can make a dinner special without leaving the comfort of your home.

Inspired by the French classic dish duck l'orange, use citrus to boost the red wine sauce and the mashed cauliflower to pair with juicy, roasted asparagus and mushrooms.

I would suggest serving this with a glass of light or medium-bodied red wine, such as a quality pinot noir, to balance out the fattiness of the duck and compliment the fruity notes in the sauce.

This recipe makes for a great winter dish that will make you feel fancy and cosy at the same time! The switch from potato to cauliflower relieves much of the guilt, and you'll get to enjoy a low-carb plate of delicious veggies and protein.

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Dinner dontmissmyplate Dinner dontmissmyplate

Chicken in Red Wine (Coq au Vin)

Coq au Vin is probably one of my favourite dishes and one of the first I started making regularly when cooking became a thing for me. It's a delicious, heartwarming meal that will impress almost anyone you make it for!

coq au vin, chicken
French
Yield: 8
Author:
Coq au Vin

Coq au Vin

One of the classiest chicken dishes out there, this French staple uses red wine to enhance the inherent sweetness of the poultry, with the bacon adding another element of flavour. You'll love it!
Prep time: 5 MCook time: 55 MTotal time: 60 M

Ingredients:

  • 8 chicken thighs, with skin and bone
  • 3 bacon strips, chopped 
  • 1 cup chicken stock
  • 1 sweet white onion, sliced lengthways
  • 1 cup frozen pearl onions
  • ½ bottle of pinot noir (or good red wine)
  • 3 large carrots, cut into diagonal pieces
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon  garlic, minced
  • 1 teaspoon cumin
  • 2 tablespoons dried thyme 
  • 2 sprigs fresh thyme 
  • 1 ½ tablespoons olive oil
  • 1 packet (4 ounces) cremini mushrooms
  • 1 tablespoon soy sauce
  • 1 teaspoon lemon juice
  • 3 tablespoons butter
  • 2 tablespoons flour

Instructions:

  1. Cook the bacon until browned in a large pot, remove and set aside.
  2. Season chicken with salt, pepper, onion powder, dried thyme, garlic powder, and lemon. Brown in bacon fat on each side and remove from pot. (Try not to over crowd the pot, do this in batches if necessary).
  3. Add the minced garlic, cook until fragrant, about 2 minutes. Add the onion, cook until and carrots, cook for an additional 4 minutes.
  4. Return the bacon and chicken with the juices to the pot, cook for about 2 minutes.
  5. Add the wine, broth, and fresh thyme to the pot.
  6. In a 350F oven, cook the chicken in an oven-proof pot or a baking pan covered with foil and bake for about 40 minutes. Remove any herb sticks and return to the stove when done.
  7. While the chicken is baking, cook the mushrooms in olive oil, 1 tablespoon butter, cumin, and soy sauce with salt and pepper to taste for about 5 minutes, set aside.
  8. Make a roux to thicken the red wine sauce. Do this by melting 2 tablespoons butter and whisking it with the four, then add this to the pot and stir until incorporated. 
  9. Add in the pearl onions and mushrooms, season with additional salt and pepper to taste.
  10. Serve with mashed sweet potatoes or a side of your choice. Serve the next day for optimum taste!

Calories

559

Fat (grams)

37.25

Carbs (grams)

13.54

Protein (grams)

33.83
I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Please credit dontmissmyplate.
Created using The Recipes Generator
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