The Teflon Diamond Standard Awards


Duck Breast with Bon Bons, Blackberry Sauce & Crispy Vegetables.

I had chosen goose because years ago, one night in January, I surprised everyone by coming home with a goose after work, and roasting it up midweek. We had the most amazing evening and an unexpectedly late supper. This recipe was cooked with duck on the day and is just as delicious so take your pick duck or goose!


Duck Breast

  • 1 x duck breast large  (with skin on, seasoned with salt)


Veg for making crisps

  • Such as Carrot, Sweet Potato, Parsnip, Baby Corn, Cauliflower Fat from the duck

  • Salt (or you can buy bags of ready-made vegetable crisps)

  • Beetroot mash

  • 1 potato

  • 1 cooked beetroot

  • A little butter


For the duck leg bon bons

  • Duck leg meat

  • Small amount fresh Sage

  • 100g Black Pudding


Blackberry Sauce

  • 50g Fresh Blackberries

  • 20g Sugar

  • Splash of port

  • Salt

  • Fresh ground black pepper


To serve 2 leaves of steamed and buttered white cabbage, sprinkled with black pepper.


1.    Start by setting the fan oven to 180*.


Begin taking the duck leg meat off the bone, or ask a butcher to do this for you. Dice very small, and blend in nearly the same amount of chopped up black pudding. Shape into ten little balls.


2.    To get some duck fat for basting, put the skin taken from the leg and put it into a small pan and heat in the oven or on the hob. This will melt the fat from the skin. This fat is used to make the veggie crisps later.


3.    Pop the blackberries, the port and some sugar into a small pan and set to simmer until you are ready to serve. Stir occasionally.


4.    Boil the potato until soft. Drain, and add the beetroot and butter, and a little salt to taste. Mash with a fork.


5.    Peal the skin off the veg for making crisps and use a julienne peeler to make ridges down the sides. Using a mandoline or sharp knife, cut very thin discs. Rub these with duck fat and salt. Put them in the oven to crisp up and keep an eye out for them – they will need about 15 minutes.


6.    Trim the duck breast and score the fat into a cross pattern. Season. Place the duck in a cold frying pan and bring up the heat so the breast cooks for 10 minutes or so and the skin is crispy. Turn the breast over for two minutes to finish cooking then remove to a warm plate to rest and keep warm.


7.    Meanwhile, get a steamer warmed up and add your cabbage leaves. Steam for 3 minutes.


8.    To plate up, start with adding butter and black pepper to your white cabbage and fill these ‘boats’ with duck breast, the bon bons and beetroot mash.


Serve with blackberry sauce and vegetable crisps.