Roast Breast and Confit of Duck with Seared Foie Gras and Sauce Soubise


Preparation info

  • Difficulty


  • Serves


Appears in

Season to Taste

By Liam Tomlin

Published 2005

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Pre-heat the oven to 200°C. Trim the duck breasts of any excess fat, score the skin with the tip of a sharp knife and season with salt and freshly ground pepper. Heat the vegetable oil in a heavy-based pan over a medium heat. Place the duck breasts into the pan, skin side down, and cook for 4 minutes. As the duck breasts cook, some of the fat from the skin will render down. Tip the fat out of the pan to prevent the skin becoming too crispy. Turn the duck breasts and seal the flesh side. Transfer the pan to the oven and cook for a further 3 - 4 minutes depending on the thickness of the duck breasts which should remain pink inside. Remove the pan from the oven and baste the duck with the pan juices. Remove the duck breasts from the pan and rest them skin side down while you prepare the remainder of the dish.

Heat the duck fat in a heavy-based pan and place the pressed legs of duck confit skin side down, into the pan and reheat through in the oven for 3 - 4 minutes until the skin is crisp and brown. Turn the legs and cook for a further 2 minutes. Remove from the pan and lightly season with salt and freshly ground pepper. Carve each duck breast at an angle into 12 even slices and lightly season with salt and freshly ground pepper. Heat a non-stick heavy-based pan over a high heat. Season the foie gras on each side with salt and freshly ground pepper and evenly sear for 10 - 15 seconds depending on the thickness. The centres should remain pink. Remove from the pan and keep warm.

Spoon 20ml sauce Soubise into the centre of a plate and spread with the back of the spoon to form a neat circle. Place 2 roasted parsnip batons on either side of the sauce Soubise and lay a piece of duck confit across the parsnips. Arrange 6 overlapping slices of duck breast across the duck confit and top with a slice of seared foie gras. Drizzle the sparkling Shiraz jus over the foie gras and around the sauce Soubise.