Moorabool Valley Corn Fed Duck with Crispy skin from @aurumpoultryco with red wine jus and duck fat potatoes Ingredients: 2 Moorabool Valley Corn Fed Duck breast 2 potatoes 1 sprig of rosemary For the red wine jus 1 tablespoon butter 1 shallot, finely chopped 1 tablespoon tomato paste 1 cup chicken stock 1/2 cup red wine 1 teaspoon flour Salt and pepper to taste Instructions: For the duck fat potatoes: 1. Cut the potatoes into the desired size 2. Cook in bolied water until a fork easilly presses through the potatoes 3. Once cooked strain and set aside on a rack ready to finish in the duck fat 4. Once duck is cooked in the following steps add the potatoes to the same pan to crisp them up with the rosemary and get all that awesome duck fat. For the crispy duck breast: 1. Place duck breast uncovered in a fridge overnight, skin side up. This will suck out the moisture and make it extra crispy. 2. Remover from fridge 60 minutes prior to cookin. 3. Place into a non-stick pan cold and gently bring the temp up. In this case it was 4 minutes on the skin side, flip once and 1 minute on the other side. 4. Place on rack in a warm spot until serving For the red wine jus: 1. Heat the butter in a saucepan over medium heat until melted. 2. Add the finely chopped shallot to the saucepan and sauté until it becomes translucent, about 2-3 minutes. 3. Stir in the tomato paste and cook for another minute, stirring constantly. 4. Pour in the red wine and bring to a simmer. Allow it to cook for about 5 minutes, or until the volume reduces by half. 5. Add the chicken stock to the saucepan and bring the mixture back to a simmer. Let it cook for another 10 minutes, allowing the flavors to meld together. 6. Strain the jus through a fine sieve to remove any solid bits, and place back into the pan to continue reducing. 7. Mix the flour with a little water to make a slurry. Slowly pour the slurry into the saucepan while stirring continuously until the desired thickness is achieved. Allow the sauce to simmer for a few more minutes to cook out any raw flour taste. 8. Season the jus with salt and pepper to taste. #dinner #duckbreast #duckfatpotatoes #MooraboolValleyCornFedDuck #AurumPoultryco