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.
To plate
- Layer up 2 pancakes and the spinach per person
- Place the sliced duck on top
- Spoon some of the jus over the duck
- Garnish with the broccoli and pickled apple slices