Duck breast with chicory and potato dauphinoise
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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
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Ingredients
Metric
Imperial
Pan-roasted duck breast
Potato dauphinoise
- 400g of Maris Piper potatoes, peeled and sliced thinly
- 1 garlic clove, minced
- 300ml of whole milk
- 200ml of double cream
- 2 pinches of nutmeg, grated
- salt
- pepper
Caramelised chicory
- 2 white chicory
- 25ml of soy sauce
- 100ml of orange juice
- 50g of butter
- caster sugar
Red wine sauce
- 1 shallot, thinly sliced
- 1 carrot, thinly sliced
- 1 leek, white only, thinly sliced
- 1 garlic clove, crushed
- 1 celery stick, thinly sliced
- 1 sprig of fresh rosemary
- 1 sprig of fresh thyme
- 1 bay leaf
- 200ml of red wine
- 50ml of red wine vinegar
- 100ml of port
- 500ml of brown chicken stock
- vegetable oil
SAVE RECIPE
Equipment
- Fine chinoise
Method
1
To prepare the potato dauphinoise, finely slice the potatoes using a mandolin and set aside in water until required
- 400g of Maris Piper potatoes
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
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
- vegetable oil
- 1 shallot
- 1 carrot
- 1 leek
- 1 garlic clove
- 1 celery stick
6
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
- 1 sprig of fresh rosemary
- 1 sprig of fresh thyme
- 1 bay leaf
- 200ml of red wine
- 50ml of red wine vinegar
- 100ml of port
7
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
8
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
- 2 white chicory
- caster sugar
9
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
- 50g of butter
- 25ml of soy sauce
- 100ml of orange juice
10
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
11
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
12
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
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