Served with a Cherry & Port Reduction, on a bed of Celeriac & Chive Mashed Potato accompanied by York Cabbage with Smoked Bacon & Walnut.
Ingredients
- 1 ballydehob duck breast
- 3 shallots
- 10 cherries stoned & halved
- 1 tblsp redcurrant jelly
- 300 ml duck stock
- 200 ml port
- sea salt & cracked black pepper
- a few sage leaves & parsley
- 1 york cabbage shredded
- 2 slices of cured bacon
- 1 clove crushed garlic
- 5-6 walnuts
- splash of double cream
- sea salt & cracked black pepper
- 3 rooster potatoes
- 0.25 celeriac
- bunch of chopped chives
- dash double cream
- knob of butter
- sea salt & cracked black pepper
Method
- Score the duck breasts & rub salt into the skin.
- Pan fry the duck breast, skin-side down on a very low temperature to begin.
- Increase the heat, (to crisp the skin), 10 mins approx.
- Flip over for 2 mins turning off the heat.
- Transfer to the oven on high 220°C for a further 4-6mins
- Allow the duck breast rest for 6-8 mins after cooking.
Method
- A lot of duck fat will have run into the pan, drain a little fat to begin on the cherry sauce.
- Fry the shallots in a little duck fat on a gentle heat for 3 mins, until translucent.
- Add port increasing the heat to full and flambé the alcohol, reduce to half volume.
- Add the duck stock along with the stoned, halved cherries and the redcurrant jelly.
- Reduce and let the sauce cook for at least a further 5 mins to intensify flavour.
Method
- Wash and shred the cabbage.
- Fry the bacon in a little duck fat over a high heat to crisp up.
- Add a clove of garlic to pan with the bacon, turn down the pan.
- Add the shredded cabbage & toss in pan for 2-3 mins on a medium heat.
- Add a little water and bring the cabbage to a boil for 2 mins.
- Add a splash of double cream & some walnuts, toss well.
- Finish off with some sea salt and cracked black pepper.
Method
- Peel and chop potato and celeriac into saucepan.
- Add boiling salted water and boil for approx 6 mins.
- Drain and allow steaming for 2 mins before adding butter.
- Mash and add a drop of double cream.
- Add the chopped chives and season.
Method
- Allow the duck to rest before carving and place on a bed of celeriac & potato mash in the centre of the plate. Drizzle the cherry & port sauce over the duck and garnish with sage. A portion of York cabbage is placed to the side.
