Hunter Food & Wine

Ph: +61 (0)2 4929 7766

	Hunter River Hotel
	The Old George & Dragon Restaurant
	The Only Place Indian Restaurant
	Treehops Restaurant

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Honey Mustard Glazed Duck Breast

4 duck breasts
200g green beans
6 large potatoes, peeled
2 cloves garlic, crushed
50ml milk
200ml cream
Salt and pepper
3 tbsp clear honey
2 tbsp Dijon mustard
2 tbsp seeded mustard
1 tbsp soy sauce
160ml red wine jus

1. Slice the potatoes 3mm thick. Layer in a 15cm baking tray, lined with     greaseproof paper. Season as you go, adding garlic between the layers of     potato. Pour over the milk and cream and bake at 180°C for about an hour.

2. Cover with greaseproof paper and press with a weight. Leave overnight in a     refrigerator. Cut into four rectangles.

3. In a bowl mix together the honey and mustards along with soy sauce.

4. Lightly score the fatty skin on the duck breasts and rub with a little salt.
    Season the other side with salt and pepper. Seal skin side down in a hot
    frying pan until skin is golden brown. Turn over and seal the other side.

5. Place duck breasts skin side up on a baking sheet along with the cut out
    gratin potatoes. Cover each breast with a tbsp of the honey mustard glaze.

6. Bake at 230°C for 12 to 14 minutes until medium.

7. Heat the red wine jus. Blanch the green beans in boiling water for three     minutes, season with salt and pepper and add a little butter.

8. To serve, slice the duck breasts and put on serving plate with the gratin
    potato and green beans. Pour around the red wine jus and a drizzle of the
    honey mustard glaze.