Aromatic Duck Breast with Gooseberry Chilli Chutney
Ingredients
Increase Portion Size
Ingredients
2x Duck Breast (trimmed and scored)
2x Shallots (1x finely sliced, 1x rough sliced)
1x Lemon grass (Crushed)
g Fresh Ginger (Skin on rough slice)
2x Garlic cloves (Crushed)
1x Rosemary (Whole stalk)
2x Bay leafs
2x Cloves
1x Red Chilli (part finely diced, part left whole)
g Thai 5 spice
g Sea salt flakes
g Mixed Peppercorns (crushed)
ml Walnut Oil
g Golden Caster Sugar
ml Apple Cider Vinegar
g Fresh Gooseberries (green only)
ml Madeira
ml Brandy
ml Ruby Port
ml Veal stock
1x Potato large (King Edward, washed, peeled and diced)
g Leeks (washed and medium diced)
1x Courgette (large diced)
1x Egg
g Gram Flour
g Strong Flour
g Instant yeast
g Turmeric
g Madras Curry Powder
Pinch of Saffron
g Cauliflower (washed and cut)
g Butter
ml Milk
ml Double Cream
g Kale (washed and picked)
Lime
Pinch Nutmeg
Method
1
Step 1
Gooseberry Chutney • Sweat finely chopped shallots in little oil then add washed gooseberries and combine. • Add vinegar and then the sugar, reduce heat and simmer till chutney consistency. • Add finely chopped chillies and season, check and adjust if needed. • Set aside until needed.
2
Step 2
Duck Breasts • Lightly season prepared duck breasts with salt, pepper and 5 spice. • Rub walnut oil into breasts and lay over aromats. • Set aside till ready to cook
3
Step 3
Cauliflower • Sweat off sliced shallots in little butter, then add cauliflower, combine, then the milk • Cook over low heat, loosely covered with cartouche till soft. • Strain, keeping liquid, then blitz till fine puree, pass through fine sieve and season. • Adjust seasoning, finish with a small pinch of nutmeg, set aside till ready for use.
4
Step 4
Pakora • Season diced potatoes and leeks and oven roast with little butter covered till soft. • Add courgettes, mixed and roast for 5 more minutes. • Rapidly cool this mixture. • Now, mix instant yeast with tepid water and let ferment. • Separately, combine egg with water, yeast and milk, whisking in flour and spices to taste. • Fold in the potato mixture. • Quenelle with dessert spoons and drop into fryer, oil temperature at 165°C • Fry till golden brown all round, approximately 5 minutes. • Cool, slice into two halves and set aside for plating up.
5
Step 5
Kale • Lastly, in warm pan, melt butter and oil, season and add kale. • Squeeze lime juice and pinch of nutmeg over and cook covered for a few seconds. • Drain.
6
Step 6
Execution of Dish • In a medium hot pan, sear the duck breasts skin side down, adding aromats and shallot trimmings. • Add pakoras to the same pan. • When golden brown and crisp skin achieved, flip all over, then return to a oven tray. • Cook pakoras and duck in 185°C oven for 4 minutes, take out and rest. • In the meantime, deglaze the cooking pan with brandy, Madeira then the port and reduce. • Add veal stock, turn up heat and boil till syrup consistency. Pass and reserve. • Slice each breast into two even lengthwise cuts. • Ensure all ingredients are ready and hot, start plating, finishing with warm chutney and pan jus.
Ingredients
2x Duck Breast (trimmed and scored)
2x Shallots (1x finely sliced, 1x rough sliced)
1x Lemon grass (Crushed)
10 g Fresh Ginger (Skin on rough slice)
2x Garlic cloves (Crushed)
1x Rosemary (Whole stalk)
2x Bay leafs
2x Cloves
1x Red Chilli (part finely diced, part left whole)
1 g Thai 5 spice
5 g Sea salt flakes
3 g Mixed Peppercorns (crushed)
20 ml Walnut Oil
50 g Golden Caster Sugar
30 ml Apple Cider Vinegar
50 g Fresh Gooseberries (green only)
20 ml Madeira
20 ml Brandy
10 ml Ruby Port
100 ml Veal stock
1x Potato large (King Edward, washed, peeled and diced)