Roast Grange Farm Duck Breast Recipe

Duck breast dish at the rabbit The Rabbit Hotel

Ingredients

Potato pancake

250g mash potato
60ml milk
40g plain flour (we use Gluten Free Flour)
2 eggs
15g bicarbonate of soda
Mixed fresh herbs (we use dill and chives)
Salt and pepper to taste

Pickled apples

10 granny smith
500 ml cider vinegar
30g sugar
15g salt
15g pickling spice

Pickling spice - Blitz together

30g mustard seeds
15g allspice berries
10g coriander seeds
5g chilli flakes
5g ginger powder
2 cinnamon stick
6 whole cloves

Red wine jus

1 glass red wine
1 shallot sliced
1 tbsp sugar
500ml quality beef stock
1 sprig rosemary
1 sprig thyme
1 bay leaf
5 whole black peppercorns

100g spinach
2 tbsp butter
salt & pepper to taste

4/5 purple sprouting broccoli (tenderstem broccoli would work equally as well)
2 tbsp butter
1 duck breast per person, sinew trimmed and fat scored in a criscross fashion

Method

Boil or steam your potatoes and pass through a potato ricer.
Preheat the oven to 180°C.
Peel, ½ and slice the apples. We use a mandolin to get lovely thin, uniform slices. Place in a heatproof container.
Place all pickling spice ingredients in a pot, boil until the sugar dissolves and pour over the apple slices. Allow to cool before using.
Preheat a pan on a medium to high heat. Season the duck breast with salt and pepper and add to the pan, with no oil, skin side down. Fry for 6 - 7 mins until the skin is a beautiful golden brown colour, then put the pan of duck into the oven for 9 mins. Remove from oven and allow it to rest whilst you prepare the other ingredients.
Mix all ingredients for the pancake recipe in a large bowl to form a batter and season according to taste. Preheat a pan on medium heat. Add some oil, add a large spoon of the batter mix to the pan, and cook for 5 to 6 mins on one side, flipping over and cooking for 5 -6 mins on the other, keep warm for plating later. Keep going until all the batter is finished.
Place a pot on a high heat, add the wine, herbs, sugar sliced shallot, and reduce until you have ¼ of the wine left. Add the beef stock and continue to reduce until you have a thick dark sauce, the consistency of gravy. Keep warm until later.
Melt 2 tbsp of butter in a pan on a medium heat until foaming, wash the spinach leaves and add to the butter, add salt and pepper, cook until wilted, set aside for plating
Cook the broccoli according to the packet instructions and toss in the melted butter adding salt, set aside for plating
Square of the duck, and slice into 3 pieces lenghtways, it should be lovely and pink inside, if you prefer it a little more cooked, place back in the oven for the desired amount of time.