Recipes

“Lug Tread” Marmite-Seared Breast of Duck with Green Peppercorn Sauce

By Beau’s Chef BruceLug Tread Marmite Duck

Yes really – marmite! I’m not kidding. It’s made brewer’s yeast & is packed full of umami, that elusive 5th taste. This is a great special-occasion recipe. I love it with rich mashed potatoes & a bright green veg like grilled asparagus. You will notice I don’t salt the breasts…the marmite is more than salty enough.

Yield: Serves 4 as a main course

Ingredients for the Duck Breast:

  • 4 duck breasts
  • 2 tbsp marmite
  • 2 tbsp Beau’s Lug Tread
  • 1 tsp coarsely ground black pepper

Directions for the Duck Breast:

Place the duck breasts skin-side down in a glass-bottomed baking dish. Mix together the marmite, beer & pepper. Rub the paste into the breasts, trying not to get any on the skin. Place a piece of cling wrap over the breasts & refrigerate for 4 hours, or ideally overnight. The next day remove the breasts from the fridge an hour before you are going to cook them.

Heat a heavy-bottomed pan on medium heat. Place the duck breasts in the pan skin-side down and cook slowly. As the breasts start to sizzle they will start releasing their fat. As it accumulates in the pan pour it off into a stainless steel bowl.

Continue to render the breast until skin is crisp and there is no more fat being released (this will take a good 10 minutes). Turn the breasts over, cook for 1 minute & then place, skin side down on a parchment-lined baking sheet. For this recipe you can do this a day ahead, and cover them with cling wrap in the fridge.

Ingredients for the Peppercorn Sauce:

  • 1 nice fat shallot, peeled & finely diced
  • 2 tbsp green peppercorns in brine, drained
  • 2 tbsp rye whiskey
  • ¼ C Lug Tread
  • 1 C roasted chicken or duck stock
  • Pinch salt

Directions for the Peppercorn Sauce (and to serve):

In the pan the duck was rendered in, add the shallot, peppercorns, shallot and rye. Cook for 1 minute and then add the beer. Cook until the beer is reduce by two-thirds, and then add the stock. Boil hard until the sauce is thick enough to coat the back of a spoon. Add salt to taste. Keep warm.

Preheat the oven to 425 F. Place the duck in the oven and cook for 10 minutes. Remove from the oven, let rest for 5 minutes, and thinly slice the duck breast. Serve with the sauce. N.B. The duck will be medium-rare, and it is perfectly fine to eat duck this way.