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Roasted duck breast, fondant potato, honey roasted parsnips, Smokey bacon cabbage & spiced blackberry sauce Recipe

recipe-roasted-duck-breast.jpg

Serves 4

Ingredients:

  • 4x 8oz corn fed duck breasts

  • 4 rashers smoked pancetta

  • 4 large baking potatoes or large red roosters

  • 250g unsalted butter

  • 2 parsnips Clear honey ½ savoy cabbage 8 blackberries

For the sauce:

  • 2 banana shallots

  • 175g sliced button mushrooms

  • 250ml red wine

  • 50ml ruby port

  • 400ml fresh brown chicken stock

  • 400ml fresh beef stock

  • 40ml whipping cream

  • 2 pinches salt

  • 1 juniper berry crushed

  • 100g blackberry puree

  • 1g duck spice (see below)

Duck spice:

  • 40g crushed cinnamon stick

  • 10g whole cloves

  • 10g whole black peppercorns

  • 10g star anise

Method:

For the duck spice:

Place all the ingredients into a coffee grinder and blitz to a powder. Store in an airtight jar as this will give you more than you need but will store ok for 3 months.

For the sauce:

1. Thinly slice the shallots and cook in 25g of the butter until they start to turn golden brown.

2. Add the mushrooms and cook until they start to caramelise.

3. Add the red wine and the port and boil until you have half left.

4. Add the crushed juniper berry, the two stocks, salt and cream and bring to the boil.

5. Simmer the sauce gently for 30 minutes then pass through a fine sieve.

6. Add the blackberry puree and the duck spice and return to the heat.

7. Reduce the sauce on a fast boil, skimming any scum from the top regularly, until the sauce has reduced to the consistency of single cream.

8. Pass the sauce through muslin cloth to remove the spices and reserve the sauce for finishing the dish.

Fondant potatoes:

Using a round cutter cut out 1 cylinder from each of the potatoes. Melt 150g of the butter in a pan just big enough to hold the 4 potato cylinders and when the butter starts to foam add the potatoes and season with salt and pepper. When the potatoes become nice and golden brown on the bottom turn them over. Place the pan with the potatoes in into the oven set at 180 degrees Celsius and cook for around 10-12 minutes or until the potatoes are soft inside. When the potatoes are cooked remove them from the pan and keep in a warm place.

Parsnips:

Peel the parsnips and cut each one in half lengthways and then cut each half in half again lengthways, trim the core from the centre of each length of parsnip. Melt 50g of the butter with a little olive oil in a roasting tray until foaming and then add the parsnips. Toss the parsnips in the foaming butter until they start to colour, then season with salt and pepper, drizzle a little honey over and coat the parsnips with the honey and butter. Place the roasting tray into the oven set at 180 degrees Celsius and cook for around 10 minutes, stirring the parsnips occasionally until they are tender. Remove the parsnips from the tray and keep warm with the potato fondants.

Cabbage:

Slice the cabbage very thinly. Melt the remaining 25g of butter in a pan with a little water and add the cabbage with a small pinch of salt and some ground black pepper. Place a lid on the pan and cook the cabbage quickly until tender. Keep checking the cabbage to see it's not catching on the bottom of the pan, if it is just add a little more water. Chop the pancetta into small pieces and dry fry in a pan until crispy then mix with the cabbage.

To finish the dish:

Season the duck breasts with salt and pepper and cook to your preferred degree then rest in a warm place for 5 minutes.

Whilst the duck is resting reheat the sauce and add the blackberries. If need be reheat the potatoes, cabbage and parsnips. Place the fondant potato at the top of your serving plate and place the cabbage in front of the potato.

Carve the duck into 2 long pieces right down the length of the breast and sit them crossed over, resting on the potato. Rest 2 pieces of parsnip on each piece of duck then spoon 2 blackberries onto each plate in front of the duck, spoon the remaining sauce equally amongst each plate and serve.