Duck is a beautiful succulent meat which is lovely for a special occasion. It was first domesticated in China over 2,000 years ago, they can be cooked whole on the bone or the breasts can be cooked separately. The leg can be cooked in its own fat which is called a ”Confit” which is a classic French dish.
Duck breast with creamed cabbage, potato galette, juniper and orange jus
Ingredients - Serves two
2 Duck breasts
1 Head savoy cabbage
1 Large potato Peeled and dice into cubes.
1 Orange (segment and squeeze juice from remainder)
100 ml Brown Meat stock
25g Juniper Berries
1 Teaspoon brown sugar
Salt and pepper
Score the duck breasts by cutting incisions into the skin. Season with salt and pepper and seal on both sides in a hot pan and add potatoes.
Place in oven and cook at 175oc for 15 to 20 minutes to your preference.
Remove Duck and potatoes from pan and set aside to rest.
Remove fat from pan and reserve, add orange juice, sugar and berries, reduce to a light caramel
Add the meat stock; reduce to a nice sauce consistency.
Slice the cabbage and shallot place in a sauce pan with shallot, butter, duck fat and a little water, cover with tin foil and cook over gentle heat for 15 to 20 minutes.
Place spoon of cabbage onto plate and carve duck around
Drizzle sauce around
Roast Duck with pear and raisin stuffing and sauce bigarade
Ingredients - TWO PORTIONS
1x 2600g Fresh Duck.
100g Julienne carrot and leek
2 Baking potato peeled and grated
25ml Olive oil
25g Chopped flat parsley and sage
50g Fresh breadcrumbs
2 Oranges- segmented and squeeze remaining juice and reserve pulp
2 Shallots finely diced
1 Pear peeled and diced
1 Apple peeled and diced
10g Juniper berries
500ml Rich brown poultry stock
Remove wish bone from duck and sprinkle with water
Place into oven and cook for 40 mins per kg and 20 mins over (2hrs approx.)
Melt 50g the of butter in a saucepan and add diced shallot, apples and pear.
Add raisins after 3 to 4 mins and a then add a little of the orange juice
Mix in the bread crumbs and season and set aside
Reduce the remaining orange juice with diced shallot, orange pulp, juniper and a little thyme
Reduce this to an essence and add stock
Reduce by at least half to achieve a nice sauce consistency. Pass through a fine conical sieve
Melt 25g of butter in a metal pan and add seasoned grated potato with chopped parsley
Cook gently to make a nice golden coloured roesti
Stir fry juilienne of vegetables in olive oil and season well
Remove duck from oven and allow to rest. Carve duck and place onto a tray with stuffing
Place in oven for 15 mins to heat and plate
with Bridge House Hotel Award Winning chef Paddy Kennedy
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