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Jess Khan - Duck breasts served with Guyanese spiced blackberry sauce and fondant sweet potato

Updated: May 19, 2023

2023 - 14-16 Age Category


3 large sweet potatoes

1 tbsp butter

7 tbsp olive oil

1 clove of garlic - smashed

2 sprigs rosemary

120ml chicken stock

30g butter

2 shallots (chopped)

2 garlic cloves (crushed)

1 tsp cumin seeds

1 tsp coriander seed

½ tsp turmeric

¾ tsp ginger

½ tsp honey

25 ml red wine (or red grape juice)

125g chicken stock

150g blackberries (reserve 2-6 blackberries for presentation depending on size)

½ tsp cornflour (mixed with 1 tsp water)

4 leaves of Cavolo Nero (stalks removed and leaves sliced into long thin strips)

1 garlic clove (sliced finely)

3 parsnips (peeled and chopped roughly)

10 small mixed speciality mushrooms

2x Gressingham Duck breasts with skin on

Salt and pepper (for most dishes)


Preheat oven to 180 degrees.

Start by prepping all of the vegetables - cut off the ends of the sweet potatoes for the crisps, peel the middle sections and peel the parsnips. Chop the cavolo nero.

Using a mandolin finely slice the sweet potatoes for the crisps.

Chop the parsnips into chunks and boil until soft.

Lay the slices of sweet potato on the tray and brush with oil seasoned with salt and pepper.

Place the tray in the oven for 18 mins.

Now move onto making the fondant sweet potato.

Heat butter and oil in a pan until foaming. Add sweet potato with presentation side down and cook for 3 to 5 minutes until golden and starting to caramelise.

Turn the potatoes over and add the garlic and rosemary to the pan.

After a further 3-5 mins add the stock and baste the potatoes before being put in the oven.

Cook for 40 mins, or slightly less depending on the size of the potato.

Boil a large pan of water to blanch the cavolo nero and to make the stock.

Now move on to making the parsnip puree. Place the parsnips in a bowl with garlic, olive oil and seasoning. Blend until smooth. Place puree back in the saucepan to reheat at a later point (with butter if needed).

Check the crisps and fondant potatoes.

Now make the blackberry sauce.

To make the sauce melt 10g butter in a small saucepan then add the shallots and garlic and sautee for 5 mins or until softened. Add the cumin, coriander, turmeric, ginger, honey, wine, stock and half the blackberries as well as seasoning. Simmer for 15 mins.

Push the sauce through a sieve into a new saucepan. Add remaining blackberries, butter and cornflour. Mix and heat for 4 mins until slightly thickened. Set aside until needed.

Now prep the duck. Score the skin in parallel lines, roughly ½ cm apart.

Place in a cold pan skin side down and slowly increase the heat and cook for 7-9 minutes or until the skin is crispy.

Add oil to the pan and cook the rest of the duck until it is brown all over. This should take about 3-4 minutes.

Then place on a board to rest.

Now cook the cavolo nero. Heat oil in a pan. Add garlic and heat for 1-2 mins before adding cavolo nero and tossing to ensure coated in the flavoured oil. Sautee for 1-2 mins.

In a small pan fry the mushrooms in butter until they gain some slight colour.

Reheat the fondant sweet potato, garlic puree and blackberry sauce.

Plate up.

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