Magret de Canard

Collage 1

Ingredients (serves 4)

For the duck:

4 large Gressingham Duck Breasts with skin on, Salt and Pepper

For the Potatoes:

15 – 20 new potatoes (I used Jersey Royal), drizzle of Olive Oil, Salt and Pepper

For the Brocolli

3 big handfuls of sprouting broccoli, A handful of Chopped Hazelnuts, The juice of one lemon

For the Red Wine Jus

Two large glasses of full-bodied red wine, 3 garlic cloves (peeled), 1 bay leaf, 1 onion (chopped in half), 200ml chicken or vegetable stock

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Heat the oven to 190C. Place the new potatoes in a baking tray. Drizzle over a generous glug of olive oil and season with salt and pepper. Bake in the oven for 30 minutes until the potatoes are golden brown and slightly crispy.

Place the wine, stock, bay leaf, garlic and onion into a saucepan over low heat and reduce gently for 30 minutes until slightly thickened.

Score the duck skin and rub salt and pepper on both sides of the breast. Heat a frying pan over a high heat, when the pan is very hot (that you can’t even hold your hand above it) place the duck breasts in the pan, skin side down, and turn the heat down slightly. Fry the breast for 4-5 minutes on both sides, until golden brown and cooked to your liking. Once the duck breast are cooked, remove from the pan, wrap loosely in foil and allow to rest for about 5-10 minutes.

Meanwhile steam the broccoli for about 4 minutes, until tender, but not too soft. Transfer the cooked broccoli to a serving plate, squeeze over the lemon and sprinkle with the chopped hazelnuts.

Sieve the red wine jus and transfer to a jug.

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