2020 KEEN YOUNG COOK FINALIST: MATTHEW MARRIOTT

Pan fried duck breast served on parsnip puree with Brussel sprouts & kale & a cherry & port sauce.

"The parsnips, kale and sprouts are winter seasonal vegetables and the duck is readily available from local shoots.  The flavours and textures work well together as the crispy duck skin contrasts with the velvety smooth parsnip puree.  The rich sauce and tender duck breast compliments each other."

Ingredients

  • 2 large parsnips

  • 10 Brussel sprouts

  • Kale (handful)

  • 2 duck breasts with skin on

  • 125ml / ½ cup of milk

  • 150ml / ¾ cup of double cream

  • 2 cloves of garlic finely chopped.

  • Salt and pepper

  • 1 shallot

  • Fresh thyme (small bunch)

  • 150g of butter

  • 65ml / ¼ cup of port

  • 200ml chicken stock either fresh, cube or powder

  • 1 tablespoon honey

  • 10 fresh cherries

Method

  1. Heat oven to gas mark 6, electric fan oven 180°C, (non fan oven 200°C) & Put baking tray in oven to heat up.

  2. Put 250ml of water on to boil for the chicken stock.

  3. Veg and Duck Prep:

  4. Peel and chop 2 big parsnips into small equal sized pieces for the parsnip puree  and put in a pan. 

  5.  Peel and halve 12 Brussel sprouts - Wipe down after veg prep.

  6. Prepare the duck by patting dry the duck skin with kitchen paper then cut off any silvery fat, then score the skin into diamonds. Season well- patting in the salt.

 

Parsnip Puree:

  1. Pour ½ a cup of milk into the pan with the parsnips in along with ¾ of a cup of double cream and 2 cloves of garlic finely chopped and a pinch of salt and simmer for 15-20 mins or until the parsnips are soft.

 

Cherry Sauce:

  1. In a large frying pan melt a large knob of butter.

  2. Cherry sauce - chop 1 shallot into very small pieces.

  3. Use a chopstick to stone 10 cherries by poking on one end slightly then poking more on the other end. Half the cherries.

  4. Add the shallot and cherries to the butter and fry for 3-4 mins.

  5. Prepare the thyme so its stalkless.

  6. Add the thyme and ¼ of a cup of port.  BEWARE IT MIGHT FLAME!

  7. Then add 200 ml of chicken stock and a tablespoon of honey to the cherry sauce pan with a knob of butter. Leave for about 6 mins to reduce and thicken.

  8. Put pan of water on to boil for sprouts.

  9. Taste the cherry sauce.  If happy, turn off the heat.

Cooking the Duck, parsnips and kale:

  1.  Put the duck skin side down in a cold, oil free, non-stick pan for 6-8 mins on medium heat but keep checking it so the skin doesn’t burn, may have to turn it down.

  2. Blitz the puree until smooth then put in a clean pan.

  3. Check water for sprouts is boiling then add sprouts and boil for 4 minutes.

  4. Turn the duck over and sear all the surfaces for 30 seconds.

  5. Put the duck on to the tray, skin side up, put in the oven for 10 mins so its medium.

  6. Check sprouts are semi cooked, drain sprouts.

  7.  Wash up pans’ for parsnip puree and kale.

  8. Cut up the kale.

  9. Take duck out of oven and rest in a warm place for 10 mins.

  10. Put serving plates in oven to warm.

  11. Don’t start this until duck has rested for at least 8 mins then melt a knob of butter in a frying pan.  Fry sprouts for 2 mins then add the kale. Toss to colour and cook. Do not stir too much or the sprouts will break up.

  12.  Reheat parsnip puree and cherry sauce.

  13. Once the sauces are hot, quickly blast the kale and sprouts. Cut duck into 5 thick pieces.

  14. Check everything is piping hot.

 

Plate up:

  • Smear of parsnip puree with metal tablespoon on plate.

  • Arrange the duck on the puree

  • Arrange the kale and sprouts around the puree and duck.

  • Spoon the cherry sauce over the vegetables not the duck.

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