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Roast duck breast with white asparagus, pea cream and beer gravy

Roast duck breast with white asparagus, pea cream and Meantime beer gravy

Roast duck breast with white asparagus, pea cream and beer gravy

PT2H

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1
Begin by preparing the sauce. Place a thick-bottomed saucepan over a medium heat and add a splash of rapeseed oil. Once the oil is hot, fry the sliced onion, garlic, thyme and bay leaf until golden brown
  • rapeseed oil
  • 1 onion, peeled and sliced
  • 1 garlic clove, crushed
  • 1 sprig of thyme
  • 1 bay leaf
2
Continue to fry for a few minutes before adding the pale ale. Bring to the boil and reduce by three quarters
  • 300ml of pale ale
3
Add the brown chicken stock, boil and reduce by half before straining. To finish the sauce, whisk in the butter, check the seasoning with salt and pepper and set aside until ready to serve
  • 500ml of brown chicken stock
  • 50g of butter
  • salt
  • pepper
4
To prepare the potatoes, peel each potato and use a 6cm pastry cutter to cut a large cylinder out of each. Cut the top and bottom to flatten, then trim into 3cm puck-shaped discs. Add to a pan with enough rapeseed oil to submerge, place on the hob and, using a sugar thermometer, bring to 110°C. Cook for 40-45 minutes until tender
  • 4 large potatoes
  • rapeseed oil
5
For the pea cream, sweat the finely chopped shallots in the butter and add the frozen peas. Sweat for 5 minutes, then transfer the ingredients to a blender and blitz for 2–3 minutes
  • 500g of frozen peas
  • 100g of shallots, finely chopped
  • 50g of butter
6
Add the washed spinach leaves to the blender and continue to blitz for another minute
  • 50g of spinach leaves, washed with stalks removed
7
Pass the purée through a fine chinois and season to taste with salt and white pepper. Chill until needed
  • salt
  • ground white pepper
8
Preheat the oven to 220°C/gas mark 7
9
To cook the duck, season the breasts with salt and pepper and heat the rapeseed oil in an ovenproof pan on top of the stove
  • 4 duck breasts, free-range, skin-side scored with a sharp knife
  • 1 tbsp of rapeseed oil
  • salt
  • pepper
10
Place the breasts skin-side down into the pan and fry over a medium heat for 8-10 minutes, allowing the skin to release the fat and turn a deep golden brown colour. Turn and place in the oven for 7-8 minutes to finish cooking
11
Meanwhile, blanch the asparagus in boiling water for a few minutes until tender, then remove and plunge into iced water to refresh
  • 12 white asparagus spears
12
Remove the duck from the oven and set aside to rest for 4-5 minutes. Turn the oven down to 200°C/gas mark 6
13
Remove the potatoes from the oil and place in a roasting tray in the oven for 8-10 minutes until golden brown. Remove from the oven, season and keep warm. Meanwhile, gently reheat the beer sauce
  • salt
  • pepper
14
Pan-fry the asparagus in a knob of butter until light golden brown
  • 1 knob of butter
15
Slice the duck lengthways and serve onto plates with the pea cream, potato fondant, asparagus spears and a drizzle of the warmed beer sauce. Serve immediately

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Ingredients

Metric

Imperial

Duck breasts

Potato fondant

Beer gravy

Pea cream

Seared white asparagus

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