Rob walks you through a simple step-by-step guide on how to cook the perfect duck breast.
|For the fondant potatoes:|
|White potatoes||4 Large|
|Unsalted butter||1 Tablespoon|
|Olive oil||1 Tablespoon|
|Garlic clove||1 Large|
|Chicken stock||250 Milliliter|
|For the carrot & cumin puree:|
|Olive oil||4 Tablespoon|
|Ground cumin||1/2 Teaspoon|
|For the duck breasts:|
|Duck breasts||4 Large|
|For the cranberry jus:|
|Chicken stock||200 Milliliter|
|Cranberry jelly||3 Tablespoon|
|Unsalted butter||25 Gram|
|Baby parsley||To Taste|
For the Fondant Potatoes:
1. Preheat the oven to 200C/390F/Gas mark 6.
2. Peel the potatoes and cut out two cylinders from each one using a metal cutter )you want 4 cylinders in total) I use a plating ring or rounded cookie cutter.
3. Neaten the top and bottom with a knife so they are flat and even.
4. Heat an ovenproof frying panned melt the butter with the oil. Add the potatoes and colour them on both sides using silicon tongs.
5. Add the thyme, garlic and stock to the pan. Cover with a circle of greaseproof paper thats covers the entire pan (called a 'cartouche') and transfer to the oven.
6. Cook for 40-45 minutes or until the potatoes are soft and cooked through.
7. Halfway through the cooking, baste the potatoes with the stock so the tops don't dry out and replace with a new cartouche. Make the other elements of the dish while the potatoes are in the oven so it all comes together hot at the end.
For the carrot and cumin puree:
8. Cook the carrots in a pan of boiling water until tender.
9. Drain and place in a blender with the olive oil, cumin and a pinch of salt and pepper. Blend for 4-5 minutes or until smooth.
10. Spoon into a saucepan and set aside, ready to reheat for serving.
For the duck breasts:
11. Score the skin on the duck breasts without cutting into the flesh.
12. Season both sides of each breast. Place the breasts skin side down into a cold non stick frying pan (This will render the fat slowly.
13. Set on a high heat and cook for 4-5 minutes or until the skin has good colour and is crisp. Add the garlic cloves and thyme and turn the breasts over.
14. Reduce the heat to medium and cook for another 4-5 minutes. Turn over and cook for another 3 minutes, then turn once more and cooking on the skin side for 2 minutes.
15. Remove the duck breasts from the pan and leave to rest in a warm place for 5-7 minutes while you make the jus.
For the cranberry jus:
16. Remove the garlic and thyme from the pan. Deglaze the pan with water and stock, then add the cranberry jelly and whisk until combined.
17. Add the shallots, thyme and garlic to the pan. Bring to the boil and reduce by half. Pass through a sieve into a sauce pan.
18. Gradually whisk the butter in and season to taste. Keep warm.
19. Place a dollop of carrot puree on the plate and using the the back of a clean tablespoon swipe right.
20. Place the fondant potatoes at the end of each swipe and sprinkle salt on top.
21. Cut the duck into four slices and arrange on the plate in between. Spoon over the jus and garnish with baby parsley.