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Duck Breast, Beetroot Puree, Roasted Jerusalem Artichokes, Pickled Red Cabbage and a Sauce of Beurre Noisette, Fruit Vinegar & the Duck's Roasting Juices

Aspiring Student Chef 2020-21 Winner - Harvey Barket

About the Recipe

I have chosen this recipe as it is the type of food that I enjoy eating. Duck is one of my favourite ingredients and I usually buy it from my favourite butcher, Keating's in Wimborne. I have tried to do as much inside the time limit while allowing myself time to taste and check for quality.

Ingredients


  • 2 large duck breasts

  • 2 large beetroots

  • A bowl of jerusalem artichokes 

  • Thyme

  • 1 red cabbage

  • Pickling liquor (75ml white wine vinegar, 50 ml water, 70g sugar, 1 star anise, 5 black peppercorns, 2 bay leaves)

  • 100g butter

  • 50ml soy sauce

  • 50ml fruit vinegar (raspberry or blackberry)

  • 100ml red wine

  • Hazelnuts

  • Salt

  • 2 shallots

  • 1 head of garlic

Preparation

Curry

Heat oil in a pan. Add gujrati quatret when oil is hot and cook till fragrant. Finely dice onions and garlic an add. 


Cook until golden brown and soft. 


Add sliced green chilli and 1tsp nigella seeds. 


Add roasted pumpkin, turmeric, salt and sugar. 


Add passata garam masala and chilli powder to taste.

Roast Pumpkin
Put peeled diced pumpkin in an oven proof tray. Coat with oil and season with pepper and salt. 


Roast at 200°C for 20 minutes.