Creedy Carver Duck Breast

Black Cherry Purée, Dauphinoise, Braised Cavolo Nero, Roast Duck Leg Sauce

Creedy carver duck breast, black cherry purée, dauphinoise, braised cavolo nero, roast duck leg sauce

Ingredients

4 Creedy Carver duck breasts
400g Maris piper potatoes, washed and peeled
250ml double cream
100ml whole milk
3 pinches grated nutmeg
2 large cloves garlic
300g black cherries, pitted
2 pinches five spice 
1 tbsp stem ginger syrup
1 Creedy Carver duck leg
2 sprigs thyme
2 sprigs rosemary
2 shallots 
1 carrot 
1 stick celery
1 leek
250ml chicken stock (homemade or shop bought)
200ml port
20g arrow root
1 cavolo nero
50g butter 
salt and pepper

Method

Preheat the oven to 160˚C/gas mark 3

To prepare the potato dauphinoise, finely slice the potatoes using a mandolin and wash under cold water to get rid of the starch, drain and set aside.

Combine the cream, milk, nutmeg, chopped garlic and a pinch of salt and pepper in a medium/large sized saucepan and bring to the boil. Once boiling, remove from the heat. Layer the sliced potatoes in an oven dish and pour enough of the cream mixture over the potatoes to cover. Bake in the oven for 45 minutes or until golden on top and a knife slides through the middle with ease. Leave to cool, cover with baking parchment and gently press down. Leave to set in the fridge for at least 3 hours.

Portion and place on a baking tray.

To make the purée, put the cherries, five spice, stem ginger syrup and a splash of water (20ml) in a saucepan and reduce for 10 minutes on a low heat. Make sure there is a little liquid in the pan, pour into a blitzer (ideally a nutri bullet or thermomix) and blitz on a high speed until you get a smooth velvety purée. Set aside to cool.

For the sauce, roast the duck leg on 180 degrees celsius for about 15 mins and remove from the oven. Place shallots, carrots, celery and leeks under the duck breast and roast for a further 15 minutes or until golden brown. Remove the duck skin and scrape any excess fat from under the skin. Put the vegetables, herbs, duck skin and leg into a saucepan, add the chicken stock and 500ml of water and reduce on a low heat for around an hour and then strain. Use the vegetables and herbs for a soup and take the meat off the duck leg to make a delicious broth for another time. Mix a tiny amount of water to the arrow root and add the port and arrow root to the sauce and reduce to a consistency that coats the back of a spoon.

Remove the cavolo nero from the stem and leave the leaves whole

Set the oven on 170 degrees Celsius. Score the duck breast skin by running your knife several times along the duck breast, season the underneath of the duck breasts, place a non-stick frying pan on a low heat and place the duck breasts skin side down and render down slowly until golden brown, turn over and cook for a further minute. Place them on a tray on a sprig of rosemary and put the dauphinoise and duck breasts in the oven. After 6 minutes remove the duck breasts and probe the centre. You want to reach 50 degrees Celsius and then let it rest uncovered for 10 minutes. Take the dauphinois out of the oven after 15 minutes. Gently reheat the roast duck leg sauce. Put the cavolo nero into boiling water for 4 minutes. Drain and serve in a bowl with the butter and salt and pepper.

Slice the duck breast in half and plate up with the dauphinoise, black cherry purée, cavolo nero and duck leg sauce.

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Posted by

Guy Pickthall
on

Guy Pickthall

I am the owner and chef of Pickers catering, we thrive to produce the most delicious food using local and foraged produce. 

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