Duck breast with chicory and potato dauphinoise


A wonderfully comforting meal for two, Josh Eggleton's rich duck and creamy potato dauphinoise is masterfully balanced by the bitter notes of the caramelised chicory. If pushed for time, the dauphinoise could be replaced with buttery mashed potato to speed the cooking time up.

First published in 2015




Pan-roasted duck breast

Potato dauphinoise

Caramelised chicory

Red wine sauce


  • Fine chinoise


To prepare the potato dauphinoise, finely slice the potatoes using a mandolin and set aside in water until required
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
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
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
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
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
Add the brown chicken stock and reduce again by half. Remove from the heat, strain through a fine sieve into another pan and reduce to sauce consistency
  • 500ml of brown chicken stock
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
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
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
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
Reheat the red wine sauce on the hob and cut the dauphinoise into portions. Slice the duck breast 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
First published in 2015

It can take decades of dedication and dogged effort to win a Michelin star. Josh Eggleton, though, was ‘shocked’ to win his first Michelin star at the age of 27, after only a few years of being a Head Chef.

Get in touch

Please sign in or register to send a comment to Great British Chefs.

You may also like

Load more