Maison Pebe Pan Seared Duck Breast with Cherries and Roasted Beets and Roasted Potatoes
Ingredients – For the Duck and sauce Cooking time 20-25 minutes
4 x 200g duck breasts (skin on)
sea salt (and freshly ground black pepper)
300ml Quality chicken stock
few sprigs thyme
200 g fresh cherries stoned and halved
20 g butter cut in small cubes
Garnish - Peashoots
Ingredients for the For the Beetroots and carrots – Roasting time 1 hour
3 small beetroots golf ball size
2 large carrots cut into thick batons
Bring a saucepan of water to the boil
Duck Fat Roasted Potatoes – Cooking time 1 hour 15 mins approximately
3 Medium Maris Piper Potatoes Peeled and cut into quarters
3 Tablespoons Duck Fat
Salt and pepper to season
Method for the potatoes
Add the duck fat to a roasting pan and place in the oven on 190 degrees.
Place a saucepan of water on to boil add a large pinch of salt and the potato quarters to the water, bring to the boil, and par boil just as the potatoes are getting softer on the outside no longer. Drain the potatoes and return to the hot pan to dry steam to help remove any excess moisture.
Remove the roasting tray from the oven and add the potatoes, season, cover with the duck fat and return to the oven and roast for approximately 45 minutes or until golden brown
Method for the beetroots and Carrots
Pre heat the oven to 190 degrees, place the beets in a roasting tray, drizzle with olive oil making sure the beets are fully covered and roast
After the beets have been in the oven for 30 minutes add the carrots to the roasting tray.
After the beets have been in the oven for approximately 50 minutes to 1 hour or until the beetroot feels tender, remove the from the oven leave to cool for 5 minutes, peel, remove the top and the bottom and cut into six segments and place back in the oven with the carrots turn off the heat.
Lightly cross score the skin of the duck breasts, rub over with salt and pepper. Heat a heavy-based pan over low heat. Place the duck breasts, skin-side down for about 10 minutes until the fat his rendered down and the skin is golden brown and crisp.
Heat the chicken stock, port and thyme in a heavy-based saucepan and bring to the boil. Let it bubble away until the mixture is reduced by approximately a third, which will take roughly 10-15 minutes. Remove the thyme sprigs, then add the halved cherries and simmer for another 5-10 minutes until the sauce has thickened.
Back to the duck, Increase the heat, turn over the duck breasts and cook the flesh side for 2-3 minutes for Medium – pink. The meat should feel slightly springy when pressed. From the pan and let the meat rest for 5 minutes.
While the meat is resting, reheat the cherry sauce and add the butter, one piece at a time, whisking until it has melted before adding the next piece. Season accordingly with salt and pepper
Slice the duck breasts thickly lengthways you are now ready to plate.
Place three of the roast potatoes on each plate, fan out the slices of duck breast on top of the potatoes.
Distribute the beetroot and carrots on each plate and drizzle the cherries and sauce over the duck
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