hi there folks this is how to prepare and cook a duck part 3 part 1 we showed you how to prepare the bird part 2 we roasted that lovely duck and three we're going to concentrate on these breasts and I'm going to do a real simple dish for this and it's absolutely fantastic these breasts they're not like the farm one so they ever got so much about but I'm going to show you how to pan fry a wild duck breast to perfection it takes 11 minutes we're going to serve this with some roasted butternut squash then we're going to make a sauce that lovely game stock I made if you check the video and I've made a Demi blaster here it's almost like rubber so where it should be and that is basically to serve equal parts of game stock but then you actually make a spaniel sauce which is just carrots onions sweated down in a bit of butter add some flour to make a roux till it Browns add in your stock adding some tomato paste and then you let it boil away basically and you skim off all the scum and you pass it through a few times and when you let it cool down your life for that lovely that's instant sauce mix it's fantastic so what I'm going to do first of all is I'm going to have somebody can use half I'm going to do one portion peel deseed and chop that up and we're going to get that in the oven so we want to get that in the oven because that takes 45 minutes of gas mark 6 with this dish that's what takes the time but it's so simple so I'm going to cut my knife peel it deseed it and I'll show you we'll get it in the in the dish just with some olive oil some thyme oregano or to my friends over the pond oregano and some salt and pepper so I'll get on with that we'll get the camera back on so there's we squash I've cooked in ass I have peeled it you see they know what I'm going to do until it will chunks there's a little story that goes to these where I walk my dog on the usual route they've been grabbing these for a soup market organically well I've been having the eye on them I've noticed that they've stopped kicking them and I said to the guy who works oh so what'd you do with these now and they're going to plow on in they're going to plow all these lovely squashes at the left into the ground so I thought not on my watch baby so I got a couple of them away it's just an absolute joke you know they don't make the right size for the supermarket they don't look all uniform and they're going to just plow it all in all that wasted food what I'm going to do now I'm going to show you a quick photo of that field and you can have a look what's left and you think all that food is going to be plowed in mad mad anyway let's get easing in all you do you can use pumpkin for this as well be just as good fantastic a pumpkin is not always for cutting a silly face in and putting a candle in anyway I won't thanks and pepper in I mean you could leave the skin on if you want but I just like it all rushes down and sliced it I'm just going to put a bit time a bit of Aragon oh I'm going to get a little bit more salt salt it's a nice sea salt in there give it a mix that goes in the oven now 40 45 minutes starts roasting nice then we will get our duck breast a rockin okay let's try show you these roasted squash it's common on the plate sizzle sizzle away time classic let's pin our power so we're going to do now we're going to get the duck on now like I said this takes 11 minutes it's simple failsafe works every time so I'm gonna get composition put that back in there the last 10 minutes I'm going to cut that breast so I've got the heat on but I haven't put my pan on so I'm going to leave that cold or I'm going to do is just score gently cut the lines in this skin you know to render any fat that's in there like I said not like a foam look they're in a lot in there so it can start releasing it and also it doesn't you know tighten up when we start cooking it so put a pepper bit of salt right pan on cold pan coming up a clear cold pan breasts in so you start it off just in the pan cold and you bring that up to the heat this is the trick to prove it takes 11 minutes I'm not going to show the whole process obviously it's in press start and away we go you watch someone ring me now right so let's just start with sizzle that's on the high heat that is once you put it in your pan don't be tempted to touch it let's just start to go so I'm just going to add a drop of oil a little bit of olive oil just help it on its way to swirl it around and we should leave that now seven minutes we won't touch that I know it's hard to do we won't touch it for seven minutes and then we will turn it over and we'll finish it flesh size before snow should show you on the clock how we're getting along but I don't want to show the old process because the video will take too long so we'll pop back in a minute so that's halfway through still skin side down we want it to get nice and crisp you know in a little bit of caramelization and just to prove there we are just four minutes now so you know we turn that heat down once I'm in this we put in that pan get this is lon turn it down and just let it take over okay seven minutes no trickery no tomfoolery turn it over wants to look like that lovely plate there I'm going to just do this left right now for four minutes screw take the heat up the pan a bit more on to the lowest setting as we sizzle sizzle away run just put another butter in a little face lovely foot press and that's melted a bit all over that skin start basement that's lovely and quick and in the meantime I should turn off my butternut squash if you can see and you're not getting the full contact just get your spatula fish slice just press it down to be honest with nine minutes in now got a couple of minutes give it another base and we can let it rest continue feeding it this lovely butter how can two simple ingredients look so nice that lovely saucer that lovely duck anyway I'm going to turn it off just to prove 10 minutes 21 seconds few more seconds another base clean it up cover it in foil and we're going to rest that for at least 10 minutes and then we're going to get on to that fantastic sauce and literally class so I explained to you I should do a video that later on you know it's not complicated it sounds harder than it is but it's fantastic it be steady stop - you really must give it a go I mean you can make it breeze it something it will last for a long time in the fridge as it is anyway in that rubbery stage so that is in 11 minutes so then heat our oil over take it off the heat the rest up to ten minutes easy easy right let's do this source this is one of my own creations believe it or not so into my pan I'll put it in a pan so you can see it you know you've just got to think how much you want so I'm just going to put a couple of drops in I mean with this recipe I'm doing it for one you can easily just multiply this by 2 for no problem you know just go with this so we're going to bring that game stock the lovely game stock on maybe icy out the duck and near the pheasant bones and if you want to automate that check my other video so once that comes up to the boil we're going to tip in not tip in replacing some of that lovely demi-glace and finish it with some cream some mustard some salt pepper then we're going to finish the dish so I'm going to let that come up to the boil and we'll come back so that's a lovely homemade game stock is just comments a boil now I'm going to scoop a couple of this demi-glace in fantastic just stir it in with this my favorite tool 49p it's amazing bit of kit so we're doing is we'll whisk that demi-glace it releases all those flavors of the vegetables that would you stock tomato puree lovely so we're going to let that sizzle away boil away to prevent get let it get to know each other we let our cream all mustard and I'll season it right another bit of cream we'll be double cream TSP collards mustard you better steer up I'm going to let that come back up the heat in the crank some peppery and we want to do with that is we want to reduce that of it sit thickens up becomes nice and rich and that will be lovely duck spin ten minutes rest in not a few minutes we plate up time so that's my sauce just reducing a bit that lovely note butternut squash yeah I love it Molly Riehl cross between parsnip this weed fantastic there's my gut brush Raskin put the juice in there a little bit of liquid gold without a final stir lovely what I'm doing that we'll have a look at this duck cut it on the bias we want it nice and pink to be cooked to perfection no blood what to think about okay I almost know what I'm doing that to me is perfection put it back together onto this plate get me a spoon take some of this button let's swap I could just get your dish that butternut squash I'm living it moans mmm bit more just place our duck my brother turn our salsa bar sauce bit over that duck a bit round they have it helps to prepare and cook a duck part three pan-fried duck breasts with butternut squash now you following me that looks good share peace out duck that is cooked to perfection that sauce to the squash that excuse me I'm not joking that is awesome such a great combo my rescued squash that lovely wild duck you must give it a go as you said it takes 11 minutes works every time that is good is any steak thanks for watching see you again all she wrote baby even a pooch none for you baby