Gressingham Duck breast with fondant potato
Served with sage and onion crusted carrot, parsnip puree, cranberry and bacon jus
Ingredients
- Duck breast
Fondant potato
- 6 Large white floury potatoes
- 125g unsalted butter
- 5 sprigs fresh thyme
- 4 cloves of garlic
Sage and onion crumb
- 200g fresh breadcrumbs
- 50g unsalted butter
- 6 sage leaves
- 50g crispy onions
Carrot
- 12 Medium bunch carrots
- 75g butter
- 5 sprigs fresh thyme
Parsnip Puree
- 4 large parsnips
- 200ml milk
Cranberry and bacon jus
- Smoked pancetta
- Cranberry sauce
- Duck jus
Method
Duck breast
- Trim excess fat and sinew.
- Score the skin in straight diagonal lines close together.
- In a medium heat pan place the breasts in skin side down for 2 minutes to render the fat and start to generate colour. When ready, flip over and seal on all sides. Remove to a tray and chill as quickly as possible.
- Preheat water bath to 58°C
- Vac breasts on full, with multiple in a bag and submerge in water bath for 90 mins.
- Chill on ice and store in fridge ready for service.
Fondant Potato
- Cut potatoes into ovals 2-3cm thick. Using a turning knife, cut into straight sided ovals and trim off sharp corners. Store in water but thoroughly dry before cooking.
- Melt half block butter in wide flat pan, add the potatoes in a single layer. Add fresh thyme, garlic, and generous pinch salt.
- When the potatoes are starting to fry, add water halfway up the potato and turn up to high.
- Boil rapidly and reduce all liquid. When almost fully reduced, turn down the heat. The potatoes are likely to sick at this stage but don’t move them.
- Leave off the heat for 2 mins then carefully flip, they should be golden brown.
- Put back on high heat and add water halfway up again and repeat the process.
- Remember to be careful when removing from the pan. Store in the fridge ready for service.
Sage and onion crumb
- Make fresh breadcrumbs by blitzing stale, crustless white bread.
- Toast breadcrumbs in foaming butter, add finely chopped sage and salt. Drain on j-cloth to remove excess butter.
- Mix with bought crispy onions.
- Store in airtight container.
Carrot
- Using medium bunch carrots. Peel, wash and trim, leaving a small green top.
- Vac in a single layer with butter and thyme.
- Steam or boil in the bag for 15-20 mins.
- Chill on ice and store in fridge ready for service.
Parsnip puree
- Peel and finely slice whole parsnips on mandolin.
- Vac in large bag with milk.
- Steam or boil in the bag till completely tender.
- Whist hot, blitz in food processor till smooth. Check seasoning and add pinch of xanthan if required to emulsify.
- Store in tub with surface covered in cling film. Chill ready for service.
Cranberry and bacon jus
- Cut smoked pancetta into small lardons and fry till completely rendered and crispy. Drain off excess fat.
- Stir cranberry sauce and lardons through your Duck/Chicken sauce.
To finish
- Heat a pan on medium heat with a little oil. Add the duck breast skin side down and develop colour on the skin.
- Flip the duck over and add a fondant and carrot to that pan. Put in a 180C oven for 4-8 mins or until hot throughout.
- Heat the sauce in a small pan.
- Heat the parsnips puree in a small pan (careful not to catch) or in the microwave.
- Remove the pan from the oven and finish everything with butter.
- Leave the duck to rest for 5 mins before plating.
- Roll the carrot in the sage & onion crumb.
- To plate, trim the long edges of the duck and slice in half lengthways. Place off centre on the plate. To one end place the fondant and to the other a drop spoon of parsnip puree. Rest the carrot across the middle and sauce all over, ensuring there is some bacon. Garnish with carrot tops or crispy sage leaves if desired.