Duck breast, creamed cabbage, celeriac puree, red wine jus, sweet potato fondant, duck skin crumble

Hugh's main course recipe from the two course challenge

Ingredients


  • 2 duck breasts
  • 1 celeriac
  • 1 cabbage
  • butter
  • red wine/port/chicken stock
  • 2 carrots
  • 3 sweet potatoes
  • 500ml milk and 500ml dbl cream
  • sprig of thyme
  • bulb of garlic
  • 1 lemon
  • redcurrant jelly
  • shallots

Method

  1. Duck crumble- roast duck skin on a rack in a medium oven until crispy. Cool, then blitz in blender + season lightly
  2. for creamed cabbage- finely shred cabbage, finely chop celeriac, carrot + pancetta, sweat in a pan with butter and add cream. Cook until soft + season. Keep w
  3. For the celeriac puree, peel, then cut the celeriac into equal sized chunks and cook in the milk/cream by bringing to the boil and simmering until tender. Remove the celeriac reserving the milk/cream in case needed. Blitz the celeriac in a blender seasoning with salt and lemon juice to taste. Add some milk/cream if needed to adjust the consistency. Cover with cling film and keep warm until serving.
  4. For the red wine sauce, finely slice the shallots and sweat gently with a sprig of thyme and 2 crushed cloves of garlic in a pan until soft. Increase the heat and add the port and red wine and a tablespoon of redcurrant jelly and reduce by 2/3rds over a high heat, add the chicken stock and reduce until a sauce consistency is achieved. Keep warm until serving
  5. For the sweet potato fondant, peel the sweet potatoes and use a ring cutter to cut 2/3 disc shapes(1 per serving) approx. 1 inch deep. In a deep saucepan add some butter and a little oil and allow to heat without burning adding the sweet potatoes flat side down, allow to colour then cook on the other flat side until coloured. Add the rest of the butter until melted and then the chicken stock, a sprig of thyme and a crushed clove of garlic so that at least 2/3rds of the sweet potato is covered. Cook gently until the sweet potato is cooked through. Reserve in the stock to keep warm.
  6. For the duck breast. Gently score the fat diagonally in both directions making sure not to cut into the meat. Remove any excess fat and sinew from the underside of the meat. Season the meat and place a sauté pan on a medium heat for a couple of minutes then add the duck breasts skin side down and cook for approx. 8 minutes for medium/large breast. Turn the breast over and place the pan in an oven at 180c for 6 minutes, remove from the oven and pan and rest/keep warm
  7. To serve, place a swipe of celeriac puree on the plate, then 2 lines of creamed cabbage, cut the duck breast along the length to create 2 pieces, adding them on top of the cabbage. Set on or 2 fondants near the duck and then sauce the plate. Season the duck lightly with the crumble.


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