Pan seared breast of Duck
Raw spiced and caramelised cauliflower, oats and nuts, kale, beetroot
Duck jus
Ingredients:
Gressingham Duck
2 Duck breasts on the crown
2 sprigs Rosemary
2 sprigs Thyme
1 bulb Garlic
20g Oil (rape or vegetable)
100g Butter (unsalted)
1. Bone out and trim the duck breasts ensuring a good coverage of fat.
2. Marinade in a little of the oil and half the herbs.
3. When needed pan sear in a medium heat non-stick pan skin side down until you render
and crisp the fat add the other half of the herbs and 2 slightly crushed garlic cloves.
4. Once you have achieved the correct colour add the butter and baste.
5. Remove from the pan and finish in the oven at 180°C for 4 to 6 minutes depending on size.
Duck Sauce
The bones and trimmings the duck
2.5ltr Brown chicken stock
1 Carrot
2 stalks Celery
½ bulb Garlic
2 sprigs Rosemary
2 sprigs Thyme
½ Leek
1 White onion
20g Oil (rape or vegetable)
100g Butter
1. Cut the vegetables roughly and place into pressure cooker with a little of the oil and slowly caramelize.
2. Place the duck bones into the oven and brown 10 min at 180°C.
3. Once you have achieved good colour on the vegetables add the garlic and the herbs and then the browned bones and the stock.
4. Place lid on the pressure cooker and once up to pressure cook for 15 mins.
5. Once cooked pass the liquor into a wide bottomed saute pan and reduce.
6. Once you have reduced by 2/3 mount with butter and pass into sauce jugs.
Raw spiced cauliflower
½ Cauliflower
20g Coriander seeds
20g Chives
- Dry roast the coriander seeds.
- Blitz in the Thermo-mix add the cauliflower blitz until it looks crumbly.
- Remove season and mix in chopped chives put to one side until needed.
Caramelised Cauliflower
½ Cauliflower
2 sprigs Rosemary
2 sprigs Thyme
½ bulb Garlic
100g Butter (unsalted)
1 sheet Silicon paper (cartouche)
1. Break the cauliflower into florets, cut each floret in half and place flat side down in a non-stick pan.
2. Add the herbs garlic and half the butter.
3. Cover with cartouche and carefully cook the cauliflower add the remainder of the butter if needed.
Oats and Nuts
50g Hazelnuts
100g Porridge oats
25g Honey
1 Banana shallot
2 sprigs Rosemary
2 sprigs Thyme
25g Butter
1. Roast the hazelnuts in the oven at 160°C for 5 minutes.
2. Once roasted remove the skins in a dry cloth.
3. Blitz in the food processor.
4. Place on a tray with the chopped shallots, honey, butter and herbs.
5. Bake in the oven at 160°C for 10 -12 minutes.
Beetroot
2 Raw beetroot
2 sprig Thyme
2 sprig Rosemary
50g Unsalted butter
1. Cook the beetroot in salted boiling water with the herbs until cooked.
2. Once cool cut and shape then finish in a pan with a little butter.