IN SEASON
BREAST OF DUCK WITH NEW POTATO PURÉE & BURNT SHALLOTS
FOR THE BROWN STOCK (MAKES APPROX. 2 LITRES):
SERVES 2
800g duck bones 1 onion, skin left on, halved 2 carrots, halved 1 leek, white part only Bouquet garni 1-2 cloves of garlic, smashed 6 white peppercorns
FOR THE DUCK & SAUCE: 1 quantity brown stock, using duck bones 2 x 210g duck breasts Sea salt and pepper
FOR THE BROWN STOCK: 1 Preheat your oven to 200C / Gas 6. Remove any excess fat from the bones and discard, then place in a roasting tin and roast.
2 Cook until well browned - approximately 40 to 60 minutes. Remove any excess fat that has rendered.
3 Add colour to the onion, carrot and leek by adding to the roasting tray towards the end of roasting the bones.
4 Once they are a rich golden brown remove and place in a saucepan. Add enough cold water to cover.
5 Bring to the boil then skim and discard any impurities that appear.
6 Turn down the heat and simmer gently for 1.5 to 3 hours - continue to skim any impurities throughout.
7 Strain into another pan and use as required.
WHITE PEPPER’S TOP TIP -
Reduce the stock to conserve storage space and/or intensify fl avour.
FOR THE GARNISHES: BEETROOT CRISPS Wash then peel beetroot. Slice wafer thin and set out on parchment paper before dehydrating at 50C in the oven.
BURNT SHALLOTS Trim the shallot roots and remove any loose paper. Halve the shallots with the skin still on. Prepare a very hot griddle and cook the shallots cut side down until well caramelised and slightly burnt. Remove and allow to cool slightly before carefully separating the layers. Choose the very best to reheat and serve.
NEW POTATO PURÉE Potatoes should be boiled, skinned and puréed with plenty of olive oil, double cream, salt and pepper. Pass through a fi ne sieve and ensure that they’re soft/fl uid enough to pipe easily. This can be made in advance and reheated.
WILTED SPINACH Wash spinach leaves, retaining some of the moisture, then add butter to a hot saucepan together with the greens and seasoning. Replace the lid and allow to wilt for approximately 1 minute. Drain extremely well before serving.
FOR THE DUCK: 1 Preheat your oven to 190C / Gas 5.
2 Prepare the accompaniments.
3 Trim the duck breasts and score the skin lightly. Season well.
4 Place the breasts into a cold frying pan and place the pan on a medium heat.
5 Once the fat begins to crackle and fry then start the ‘stopwatch’. Time 4 minutes from the time that the fat begins to melt, after which time, turn and seal the other side briefl y.
6 Place the duck pan in the preheated oven and cook for 4 minutes skin-side-down.
7 Turn the duck over with tongs and cook for a further 4 minutes skin-side-up.
8 Remove and rest for 4-6 minutes, wrapped tightly in tin foil.
9 Serve with the garnishes and the brown stock.
DUCK Rich in fl avour, duck is a meat
that we’re often more likely to eat out than to cook at home. Duck breasts are best served pink to keep them full of fl avour, juicy and tender – overcook, and you’ll lose the fantastic fl avour and the moisture. This recipe calls for duck breasts, which are incredibly easy to cook, along with the bones, which you should be able to source from your local butcher..
Luke Stuart began his training as an apprentice at the Tante Marie cookery school - a cookery school where, after stints with Albert Roux and Michel Roux, he later returned as a tutor. He opened White Pepper in April 2011, building it from scratch in converted farm buildings, and now off ers a huge range of courses for adults and children alike.
“This show-stopping duck dish is aff ectionately known as ‘4 minute duck’, as it needs bursts of cooking in 4 minute blocks to produce a perfectly pink result. It’s easy to simplify to a more rustic style too, for example, roast duck with potato purée and beetroot/orange sauce.”
LUKE STUART, FOUNDER, WHITE PEPPER CHEF ACADEMY & COOKERY SCHOOL, POOLE, DORSET.
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