Ingredients
Directions
For Duck
1 duck breast with bone
1 tbls of duck fat
Salt, pepper to taste
For finishing glaze
2-3 tbsp Honey
2 tbls Maple syrup
70-80 ml white wine
Raspberry salt (or sea salt)
1 duck breast with bone
1 tbls of duck fat
Salt, pepper to taste
For finishing glaze
2-3 tbsp Honey
2 tbls Maple syrup
70-80 ml white wine
Raspberry salt (or sea salt)
Season the duck with salt and pepper both inside and outside and roast on the pan for 10-15minutes. When duck is roasted take the breast off the bone, drain it and keep it hot. Strain the collected juices into the saucepan and heat, adding honey, maple syrup, white wine.
Cook duck breast for further two minutes in the finishing glaze. Carve the duck and
arrange it on a hot dish.
Cook duck breast for further two minutes in the finishing glaze. Carve the duck and
arrange it on a hot dish.
For beans
1 can of white beans (or 200g cooked beans)
70ml duck stock
50-70 ml cream
1 tbls truffle paste
Salt, pepper
1 can of white beans (or 200g cooked beans)
70ml duck stock
50-70 ml cream
1 tbls truffle paste
Salt, pepper
Drain the beans thoroughly and then cook gently in duck stock and cream for 4-5 minutes, then mix in 1 tbls truffle paste and seasoning.
For vegetable ragout
1 can of whole tomatoes
5-7 Brussels sprouts separated to leaves
1-2 courgettes
1 red onion
2 tbls of honey
1 tbls smoked paprika
Salt, pepper
1-2 tbls duck fat
Freshly chopped dill
1 can of whole tomatoes
5-7 Brussels sprouts separated to leaves
1-2 courgettes
1 red onion
2 tbls of honey
1 tbls smoked paprika
Salt, pepper
1-2 tbls duck fat
Freshly chopped dill
Chop onion and brown it in duck fat. Add Brussels sprouts and chopped tomatoes into a saucepan and leave to cook for 5-6 minutes. Add salt pepper, smoked paprika and honey, and sliced courgettes. Sprinkle with coarsely chopped dill and arrange in the centre of plate.
For apples
2 apples cut to wedges
100g castor sugar
100ml water
1 tsp orange blossom
2 apples cut to wedges
100g castor sugar
100ml water
1 tsp orange blossom
Peel some medium sized apples, cut to wedges and poach them in sugar syrup for 30-40 minutes on very low heat.