Fillet of Duck Breast with Black Pudding Scotched Quail Egg, Pan Roasted Honey Glazed Carrots, Cider Fondant Potato with Sloe and Apple Meat Jus & Roasted Hazelnuts

Aspiring Student Chef 2020-21 Winner - Reece Bosowitz

About the Recipe

I wanted to create a dish that I felt represented me and where I am from, but also my journey through cooking, so far. I wanted to create a recipe that was seasonal and I know that I would enjoy. All the ingredients in this dish that I have chosen are best in January/ February and are locally sourced.


Duck Breast

  • 2 Free range duck breast – skin on 

  • 1 packet of Thyme

  • 200ml Vegetable oil

Scotch egg

  • 6 Free to fly quail eggs

  • 200g Breadcrumbs -fine panko

  • 100g Plain Flour

  • 2 Hen eggs

  • 200g Local  butchers sausage meat 

  • 300ml White wine vinegar


  • 100g Whole hazelnuts

  • 1 packet of Baby nasturtium

  • Salt and pepper

Celeriac Puree

  • ½ Celeriac

  • 100ml Double cream

  • 50ml Water

  • Salt

  • White pepper


Homemade Apple & Sloe Jam - made in advance

Simply take the sloes that have been washed , and de-stone them by pushing the berries through you thumb and finger until the stone come out.

Peel, core and chop the apples.

Add all the ingredients, minus the sloe stones into a heavy bottomed saucepan. Heat the ingredients until the sugar as dissolved.

Take a masher and mash the berries into the sugary mixture. Allow to boil for approximately 5 minutes until the mixture has thickened.

You can test to see if the mixture has set by placing a drop onto a cold saucer and leaving until cool. If when gently touching the cooled jam it has formed a skin it is ready. If not return to the boil for a little longer before rechecking. 

Decant the jam into sterilised jars. And allow to cool in the Jars.

Honey Glazed Roasted Carrots

For the roasted carrots, cut into long thin pieces this will vary dependant on the size of each carrot.

Place onto a backing tray, with a little vegetable oil and seasoning (salt and pepper). Toss the Carrots in the seasoned oil until full coated and place into the middle of the oven on Gas mark 5/ 190°C for about 12 minutes. 

Once nicely roasted remove form the oven and toss in the honey and put to one side.

Purple Long Stem Broccoli

Fill a saucepan with 1/3 cold water, and place the steamer inside the saucepan, with the lid on.

When the water is boiling, place the broccoli in the steamer and put the lid back on.

Allow to steam for approximately 4 minutes on a medium heat, allowing the stems to become tender but still training some crunch for texture. 

Drain from the excess water.

Place to one side.

Rich Sloe & Apple Meat Sauce

To make the rich sauce, sautee the veal trimmings in butter until browned and caramelized all over.

Add the shallot, cider, garlic and brown chicken stock, bring to a simmer, skim and cook down to a stock consistency. Pass through a sieve and season. 

Add the Sloe and Apple jam to sauce, Set aside until just before serving.

Reheat the sauce and add a knob of butter.

Fondant Potato

Peel the potato and slice into the required size and shape.

Butter the base and sides of a small roasting tin. Place the potato into the roasting tin and fill the tin with the cider. This needs to be about 2/3 of the way up the potato. Add springs of thyme to the cider.

Place a small knob of butter on top of the potatoes and place into the oven.

As the potato is cooking coat the potatoes with the cider from the tray and place back into the oven, gas mark 5/ 190°C.

Once the potatoes are cooked through remove form the oven, and put to one side. 

Pan Fried Black Pudding

In the same saucepan that you have seared the duck and over a medium head place the piece of Black pudding into the saucepan. Sear on both sides for Approximately 2 minutes on each side, until crispy. Then transferring to the oven for a further 15 minutes to cook all the way through. 

Pan Roasted Breast Fillet of Duck

With the duck breast prepare it removing all excess fat and skin. Score the duck breast skin and season well.

Place into a frying pan with Vegetable oil, and sprigs of thyme skin side down.

Once the skin has crisped up and the fat rendered turn for a further 3 minutes to colour the fillet side.

Remove from the frying pan and place onto a tray to rest.

Once rested cut into desired size/shapes

Black Pudding Scotched Quail Egg

Take your bread crumbs and refine through a food processer.

Take a saucepan of boiling water, placing your quail eggs into the saucepan for 2 minutes. Remove promptly and place into a bowl of ice cold water. And leave to cool completely.

Remove from the ice water when completely cool and place into a bowl of white wine vinegar.

Chop the black pudding into fine pieces and mix with the pork sausage 

Meat, and season until fully combined.

Take small balls of the sausage and black pudding mixture and place onto pieces of lightly oiled cling film.

On top of the ball place a piece of Grease proof paper and roll out the mixture thinly and put to one side.

Peel the shells from the quail eggs and place into the centre of a piece of rolled black pudding and sausage meat.

Carefully wrap the egg in the mixture and smooth to form an egg shape.

Coat the meat covered egg in seasoned flour, and then in beaten egg before rolling into refined breadcrumbs; Set to one side.

Place into the fryer until golden brown and remove quickly placing onto kitchen roll to drain excess oil; set to one side.

Roasted Hazelnuts

In small dry frying pan, place the hazelnuts over a medium heat.

Allow the hazelnuts to roast a little, before removing onto dry towel allowing them to cool.

Once cooled place into a small bag and crush with a rolling pin to desired size.

To Serve

Place the Sliced duck onto the plate, cut the black pudding scotch egg in half and place at one end of the duck. Place the fondant potato next to the duck, and the pan roasted black pudding at the other end from the scotch egg. Arrange the pan roasted honey glazed carrots on the plate with the steam purple sprouting broccoli, finish by spooning over the Sauce and sprinkling with the crushed hazelnuts.