Roasted Creedy Carver Duck Breast with a Potato Wrapped Leg, Beetroot Purée, Roasted Salsify & Fig Jus

by Simon Young

Simon says ‘There’s nothing better than the rich and sumptuous flavours of a British duck when it’s in prime season. This dish showcases it perfectly.’

‘We slowly cook the leg meat, which has been wrapped in crispy potato spaghetti to lock in all of those delicious flavours and juices, and keep the meat moist and succulent. Then we serve it alongside a selection of the very best seasonal vegetables, salsify and a caramelized fig jus to add a touch of fruitiness to compliment the duck.  Very tasty.’

                                                                
Ingredients
1 Duck breast
1 Duck leg
1 Potato
2 Baby turnips
3 Baby carrots
3 Baby onions
10g Savoy cabbage
1 Salsify root
10g Wild mushrooms 
25ml Duck jus
10g Fig purée
100g Cooked beetroot


Method
1. Preheat the oven to 90°C. 
2. In a deep pan, confit the duck leg in duck fat. Then transfer to the oven and cook for 6hrs. 
3. Once the leg is cooked, remove the duck leg from the fat and separate the thigh and the leg, leaving the bone intact. 
4. Roll the meat into a lollipop shape, using Clingfilm wrapped around the meat to help create a round shape. 
5. Put the leg in the fridge to cool. Turn the oven up to 180°C.
6. Meanwhile, use a Chinese mandolin to make potato ribbons. 
7. Once the leg is cool, wrap the potato ribbons tightly around the leg like spaghetti and fry the leg in a fryer.
8. Bring a pan of salted water to the boil and blanch the turnips, carrots, salsify root, savoy cabbage and baby onions. 
9. Sauté the mushrooms in a frying pan and finish the blanched salsify in a pan.

To make the sauce:
1. 
Pour the duck jus and fig purée into a saucepan and bring to the boil.
2. Pan fry the duck breast fat side down, turning it to also colour the sides. Then transfer it to the pre-heated oven and cook for 5mins. 
3. When the duck is cooked, leave it to rest.

To make the beetroot pureé:
1. 
Put the cooked beetroot to a blender with some water, salt and sugar and blend it to a fine purée.

To serve: 
1. Make a large swoosh of beetroot purée on a flat plate. Add the savoy cabbage as the base in the middle, then arrange the rest of the ingredients (mushrooms, baby carrots, baby turnips, roasted salsify, baby onions) around the cabbage.
2. Carve the duck breast into thick slices and arrange on the vegetables.
3. Place the potato-wrapped duck leg upright on the plate and drizzle some fig jus over everything. Enjoy!


Simon Young is the Executive Chef at Jumeirah Carlton Tower, Knightsbridge. 




Follow Us

Stay up to date on our latest adventures and experiences through our social media channels.

Home | Meet Our Experts | Destinations | Health & Beauty | Food & Drink | Interviews | Sport | Contact Us

© 2017 Travelling Peach | Powered by Yogurt Top Marketing