This roast duck breast recipe from Adam Gray is given a touch of Spring by the inclusion of asparagus and hispi cabbage. You can serve the duck with or without the mashed potato in the image, depending on how hungry you are.
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Heat a small amount of rapeseed oil in a thick bottomed saucepan over a medium heat. Fry the sliced onion, garlic, thyme and bay leaf until golden brown
1 medium onion
1 garlic clove
1 sprig of fresh thyme
1 bay leaf
Continue to fry for 2-3 minutes. Then, add the bitter and bring to the boil, cook until reduced by 3/4
300ml of bitter
Add the brown chicken stock, bring to a simmer and reduce again by half. Strain through a fine chinoise. Whisk in the butter and season to taste with salt and pepper. Set aside until required
500ml of chicken stock
50g of butter
Bring a large pot of salted water to the boil. Lower in the shredded cabbage and cook until tender - about 3 minutes, strain and set aside
1 Hispi cabbage
Place a thick bottomed saucepan over a medium heat and add the butter. As soon as it begins to foam, add the sliced shallots and sweat in the butter before adding the hot blanched cabbage. Cook for a further 5 minutes and season to taste with salt and pepper
2 knobs of butter
Blanch the asparagus in boiling water for 3 minutes until tender, strain and plunge into ice water to refresh. Cut each spear in half lengthways and pan-fry in a little butter until a light golden brown colour. Season with salt and keep in a warm place
12 asparagus spears
1 knob of butter
To cook the duck, preheat the oven to 220˚C/gas mark 7. Gently score the skin with a sharp knife. Season the duck breasts with salt and pepper and heat 1 tbsp of rapeseed oil in a roasting tray or ovenproof pan on top of the stove
1 duck breast
Place the breasts, skin-side down, in the tray and fry over a medium heat for 8-10 minutes, allowing the skin to release fat while turning golden brown. Turn and finish cooking in the oven for 7-8 minutes. Remove from the tray and leave to rest in a warm place for 4 minutes
Slice the duck breast and serve with the warm asparagus, hot cabbage and hot duck sauce
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