Duck-a-ling

Aspiring Student Chef 2020-21 Finalist - Cairo Henderson

About the Recipe

Before hearing about this competition my family and I went to Tredwells in Covent Garden and on that day they had a duck special on the main course. When I tried it the flavours of the dish had a strange familiarity and difference at the same time so I has very eager to try and use it.

Ingredients

Duck Breast:

  • 1 Duck Breast

  • 15g Unsalted Butter

  • Rosemary

  • Thyme

  • Salt

  • Pepper

  • Garlic


Duck Glaze:

  • Sesame Seeds

  • Rosemary

  • Thyme

  • Duck Fat

  • 1 tbsp. Flour

  • 100ml Chicken Stock

  • Salt

  • Pepper

  • 2 tbsp. Cranberry Sauce

  • 2 tsp Dark Soya

  • 2 tsp Light Soya

  • Honey

Fondant Potatoes:

  • 6 Maris Pipers

  • 15g Unsalted Butter

  • Rosemary

  • Thyme

  • Salt

  • Pepper

  • Rapeseed Oil

  • 200ml Chicken Stock

Pumpkin/ Butternut Squash Puree:

  • 1kg Pumpkin or Butternut Squash

  • Olive Oil

  • Rapeseed Oil, if needed

  • Salt and Pepper, to taste


Duck Fat Roasted Baby Carrots:

  • Multi-Coloured baby carrots

  • Honey

  • Duck Fat

  • Thyme

  • Rosemary

  • Salt and Pepper, to taste


Pumpkin Seed Granola:

  • Pumpkin Seeds

  • Oats

  • Honey

  • Olive Oil


Pickled Apple:

  • Apples

  • Apple Cider Vinegar

  • Apple Juice

  • Sugar

  • Salt

Preparation

Duck

Sear down the duck fat
When the fat is rendered down and the butter and herbs
Take off the heat and base with the butter
Take out of the pan, place into a tray and into an oven for 10 minutes at 180oC.
Take out of the oven and leave to rest for 5 - 7 minutes
When rested trim the breast a slice in half and add the glaze

Fondant Potatoes
Slice the ends of the potatoes so they lay flat on either side
Heat the oil in a pan over a medium-low heat
When hot, add the potatoes cut-side down. Fry for 5 - 7 minutes, or until deep golden brown.
Fry the other side. Add the butter to the pan to melt.
Scatter herbs and garlic around the potatoes and season well.
Pour stock around the veg and cover and simmer gently for 25- 30 minutes. Then serve

Pumpkin/ Butternut Squash puree
Slice wedges of pumpkin and place on a tray with Olive Oil and Salt.
Roast for 15 - 20 minutes in the oven at 180oC.
When out of the oven scoop out the flesh with a spoon into a blender.
Blend together the pumpkin until it has a smooth and shiny look and texture.
Leave in a bowl in the glass chiller.
Put into a bottle and serve.

Garnish:
Duck Fat Roasted Baby Carrots

In a bowl mix duck fat, honey, thyme and rosemary together.
Drizzle it onto the Carrots and roast for 10-15 minutes.
Take out and Serve.

Pumpkin Seed Granola
Mix Oil and Honey together add Oats and Pumpkin Seeds.
Spread out on a tray and bake for 20-25 minutes
Take out the oven and break the granola with your hands into a crumb.