- 4 duck breasts
- 200g red grapes
- 1 shallot, peeled and chopped
- 1 tablespoon rapeseed oil
- 2 tablespoons balsamic
- 1 tablespoon honey
- 1 dessertspoon rosemary leaves
Season the duck breasts and place, skin side down in a dry pan over low heat. Slowly cook to render the fat – about 15 minutes or until golden. Remove fat and flip over. Cook for 5 minutes on the other side. Rest.
Blend the grapes. Cook the shallot in the oil until golden. Add the grape juice, balsamic and honey and cook for 10 minutes on a high heat. Blend with the rosemary and pass the mixture into a pan and boil to a thick glaze. Add to the cooked duck breasts and glaze in the pan.
Rest before slicing.
Chestnut and duck sausage
- 2 duck legs
- 250g sausage meat
- 1 shallot, peeled and finely chopped
- 100ml port
- 1 teaspoon fresh thyme
- few grinds fresh pepper
Season the duck legs with salt and roast until fork tender.
Boil the shallot with the port and thyme until no liquid remains.
Remove the meat and shred into a bowl.
Add the sausage meat and shallot reduction. Season with the pepper.
Press into a round or square mould and fry gently until cooked through.
Cider Fondant Potatoes
- 4 baker potatoes, peeled and formed into a round
- 1 tablespoon oil
- 50g butter
- 150ml cider
- 150ml chicken stock
Seal the potatoes in the oil to colour.
Add the butter, stock and cider and bring to the boil.
Cover with parchment and place in a 190oc oven and cook until soft.