Honey-roasted breast of duck with griottine cherries

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Mark Jordan serves the duck breast in the form of nuggets, as opposed to being sliced, and sprinkles sour griottine cherries and honey and vanilla sauce to contrast beautifully with the honey-roasted duck meat.

First published in 2015




Gressingham duck breasts

Baby vegetables


Fondant potato

Duck jus

To plate


  • Heavy based pan
  • 3cm diameter cutter


To start, 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
Remove the vegetables from the water and place in the fridge until required
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
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
At this stage add the garlic, thyme and butter and place into the oven until cooked, for around 8 minutes
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
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
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
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
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
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 add the honey to taste and any extra flavours such as cherries or more vanilla
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
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
For the Gressingham duck breasts, preheat the oven to 180°C/Gas mark 4
Trim the excess fat off the breasts and place skin-side down into a low-medium 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 skin-side up into the oven for 4 minutes for medium rare
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
Before serving allow to rest in a warm place for 10 minutes. 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
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
First published in 2015

Mark Jordan made his name as head chef of one of the best Michelin-starred restaurants in Jersey.

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