This duck breast recipe from Josh Eggleton is a supremely comforting dish, complete with the bitter notes of chicory and a creamy potato dauphinoise. If pressed for time replace the dauphinoise with creamy mash, which will take the cooking time to under 60 minutes. Josh Eggleton uses Gressingham duck, a beautiful cross between Wild Mallard and Pekin reared in the eastern parts of England
Method
1.
To prepare the potato dauphinoise, finely slice the potatoes using a mandolin and set aside in water until required
2.
Combine the cream, milk, nutmeg, garlic and a pinch of salt and pepper in a large saucepan and bring to the boil. Once boiling, remove from the heat and set aside
3.
Strain the water off the potatoes and layer inside a small oven dish lined with baking paper, being sure to overlap each layer as you go
4.
Preheat the oven to 160˚C/gas mark 3. Pour enough of the cream mixture over the potatoes to cover and bake in the oven for 45 minutes or until slightly golden on top and tender through the middle
5.
Remove from the oven and allow to cool. Weigh down with butter, cheese or any other heavy square object and set aside in the fridge to press for up to 12 hours
6.
For the red wine sauce, place a medium sized pot onto a high heat and add enough vegetable oil to coat the base of the pan. As soon as the pan begins to smoke, add the shallots, carrots, leek, garlic and celery
7.
Cook until the vegetables reach a dark golden brown colour. Add the thyme, rosemary, port, wine and vinegar, turn down to a simmer and reduce until almost dry
8.
Add the brown chicken stock and reduce again by half. Remove from the heat, strain through a fine sieve into another pan and set aside until required
9.
For the chicory, remove any damaged outer leaves and cut in half lengthways. Sprinkle with a little caster sugar and caramelise in a hot frying pan, cut side down, until golden brown
10.
Add the soy sauce, orange juice and butter. Cover the pan with a lid or circle of greaseproof paper and cook for 5-6 minutes until tender. Be sure to baste the chicory with the cooking liquid regularly
What 'to baste' means
The process of basting refers to cooking an ingredient in its own juices or a sauce and as it cooks, using the same liquid to keep it moist all over. Usually this technique is used to prevent a meat or fish from drying out during the cooking process and enhancing flavour
11.
Meanwhile, season the duck breasts with salt and pepper and place, skin side down, in a cold frying pan. Place on the heat and slowly bring the temperature up from cold, which will help the fat to render down and duck to cook more evenly
12.
Continue to cook until golden brown, then turn the breast over and leave on the heat for 1 minute. Remove the pan from the heat and let the duck rest in the pan for 15 minutes - this will slowly finish off cooking the breast and allow it to rest at the same time
13.
Reheat the red wine sauce on the hob and place the dauphinoise and chicory in the oven to heat through. Slice the duck breast to your liking and arrange onto plates with a slice of the dauphinoise and 1 half of the chicory. Drizzle the plate with the sauce and serve immediately
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