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Honey-roasted breast of duck with griottine cherries

Honey-roasted breast of duck with griottine cherries

Honey-roasted breast of duck with griottine cherries

PT7H

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1
For the Gressingham duck breasts, preheat the oven to 180°C/Gas mark 4
2
Trim the excess fat off the breasts and place skin-side down into a medium-hot pan, slowly rendering the fat down and starting to cook the breasts, turning them until they're golden brown. This will take around 5 minutes. Remove from the pan and place into the oven for 4 minutes for medium rare
  • 2 duck breasts
3
For the baby vegetables, peel and trim the baby vegetables and blanch in boiling salted water for a couple of minutes – make sure the vegetables still have a crunch then place them into iced water to stop the cooking process
  • 5 1/3 handfuls of baby carrots
  • 5 1/3 handfuls of baby leeks
  • 5 1/3 handfuls of baby beetroot
  • 5 1/3 handfuls of baby turnip
4
Remove the vegetables from the water and place in the fridge until required
5
For the fondant potato, cut two large potatoes in half across ways, and using a 3cm diameter cutter, cut out two cylinder shaped potatoes out of each potato
  • 2 large potatoes
6
Heat up a sauté pan and add a little vegetable oil, place the potato into the pan standing them on end and sauté until golden brown. Add the chicken stock to the pan and bring it up to the boil
  • vegetable oil
  • 1000ml of chicken stock
7
At this stage add the garlic, thyme and butter and place into the oven until cooked, for around 8 minutes
  • 2 garlic cloves
  • 2 2/3 handfuls of thyme
  • 1 knob of butter
8
For the sauerkraut, finely slice the cabbage and set to one side. Slice the bacon and place into a bowl with the caraway seeds. Peel and chop the garlic and add to the bacon. Heat up a thick flat-bottomed pan and add a few drops of oil then add the bacon mix and fry for a couple of minutes
  • 1 white cabbage
  • 500g of smoked bacon
  • 2 tsp caraway seeds
  • 3 garlic cloves
  • vegetable oil
9
Add the onions along with the thyme and fry for 5 minutes. Pour in the chicken stock and cabbage and leave to cook for around 1 to 2 hours
  • 2 Spanish onions
  • 1 sprig of fresh thyme
  • 950ml of chicken stock
10
Once the cabbage has cooked and the chicken stock has reduced, add the butter and adjust the seasoning. Place in the fridge in an air tight container. It will keep for 3 to 4 days
  • 250g of butter
  • salt
  • pepper
11
Place the duck bones and vegetables into a tray and place into an oven until they are golden brown. Remove from the oven and place into a large deep saucepan. Pour over the veal jus, add the thyme and star anise and top up with water if needed
  • 2kg duck bones
  • 1 onion
  • 1 carrot
  • 1 leek
  • 1 garlic clove
  • 1 sprig of thyme
  • 475ml of veal jus
  • 1 star anise
12
Bring the stock to the boil skimming off any impurities that are on the top. Simmer the stock for around 4 hours then pass through a fine cloth
13
Place the port and vanilla pod into a saucepan and reduce to a thick syrup. Add the duck stock and reduce down to a gravy-like consistency. At this point you can then add any extra flavours such as cherries or more vanilla
  • 750ml of port
  • 1 vanilla pod
14
To serve, remove the duck breasts from the oven and allow to rest for around 4 to 5 minutes. Heat up the duck jus in a small pan
15
In another small pan heat up the caraway cabbage and place a small amount in the centre of each plate. Then on top place one fondant potato
16
Using a sharp knife cut the duck breast in half length ways then cut each half into three across the fillet to form duck nuggets. Arrange the duck around the fondant potato
17
In a sauté pan add a small knob of butter and sauté the baby vegetables – this will only take a minute or so – season with salt and then arrange them around and on the duck nuggets
18
Finally drop the griottine cherries into the hot duck jus and spoon around the dish. Garnish the dish with some baby beetroot and cress and serve straightaway

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Honey-roasted breast of duck with griottine cherries

 
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