Gressingham Duck Breast

With Fondant Potato, Baby Vegetable Port & Veal Jus Reduction

Ingredients                                  To Serve

1 Medium size jacket potato Port & veal jus reduction
2 Baby carrots Fried leeks
2 Baby leeks Micro herbs
2 Spears of asparagus
1 Duck breast (gressingham) marinated in honey and thyme
Veal stock
Butter, thyme, salt & pepper for seasoning 

Method

Peal jacket potato and push a circle cutter through the middle, trim ends so they are straight, heat a frying pan and place potato in with butter and olive oil to stop it from burning. When potato is golden brown turn over and fry other side. When both sides are golden brown add thyme and veal stock until it covers half the potato. Place in oven and bake for about 45 minutes or until soft 180 c.

Baby vegetables peal carrots and cut exes leaves off but leave a bit of stork. Top and tale leeks and cut bottom off Asparagus. Bring a pan of water to boiling point place veg into water. (Each veg with cook at different times) when veg is just soft remove from water and place in a tub with ice water in it. (This will stop the cooking process and keep veg albenta) Leave water on heat as will need it later to heat veg.

Duck breast, season both sides of duck breast place in a hot frying pan with a little bit of oil in. Seal both sides of duck breast until golden brown place on an oven try. Cook in oven for about 12 minutes, 180 c, just firm to the touch. Leave on side for few minutes to rest.

Plating up, bring veal reduction to heat until it’s almost syrup consistency. Place veg in boiling water until hot and remove. Cut duck breast into six pieces. Place fondant potato in middle of plate and arrange duck around it. Lay baby veg slightly up the duck alternatively. Spoon veal reduction over potato and around the plate. Garnish with fried leeks and micro herbs and serve.
 


Recipe provided by The Cliff Hotel