In the kitchen you’ve just got to take certain risks (whether you’re comfortable with them or not!) and, if you’re determined enough, those risks will definitely pay off and you’ll have yourself a brand new favourite that you can enjoy time and time again.
It was a lovely summer’s evening in Liverpool (one of those rare occasions yes) and me and my girlfriend fancied something a bit different. I’ve always been the one who enjoys a variety of meats and poultry and Anna’s a little more reserved (I mean, how can you not like Lamb?!). Anyway I had a few Duck Breasts defrosting and wanted something healthy and also filling so that I wouldn’t’ be snacking later.
I came across this recipe in the ‘Goodfood Cook Book‘ from the BBC and thought why not. The sautéed potatoes come from a different recipe in the book but make the meal much more substantial so I added these. The result was a delicious, well-balanced and quite original dish with a beautiful smoky sauce to coat the duck.
2x Duck Breasts
3tbsp x Maple Syrup
1x Garlic Clove (crushed)
1tbsp x Harissa Paste
160g x Salad Bag (w/ Shredded Beetroot)
Bunch x Radishes
1tbsp x Sherry Vinegar
300g x New Potatoes (thinly sliced)
Small Bunch x Flat-Leaf Parsley (roughly chopped)
1x Garlic Clove (finely chopped)
1. Heat oven to 200C (Fan)/Gas 7 & Place a small roasting tin inside to pre-heat.
2. Score the skin of the duck breast in a criss-crossed way almost to the flesh part.
3. Season the duck breast then place into the roasting tin skin-side down to render the fat for 10 minutes or until the skin has browned and the fat has ran out.
4. Roast for 12 minutes for medium & 15 minutes for well-done.
5. Mix 2 tbsp maple syrup with the garlic and harissa paste.
6. Tip the fat out from the pan and turn the duck skin-side up then roast for 5 more minutes whilst basting with the syrup mix a few times until the duck is sticky and glazed.
7. For the potatoes, add them to a frying pan with oil then fry until they become brown and crispy. Scatter over the parsley and garlic. Season with salt and add to the plate.
8. Remove the duck and let it rest for at least 5 minutes, reserve the juices.
9. Place two handfuls of the salad onto each plate along with the radishes and the sautéed potatoes.
10. Slice the duck at an angle and add to the plate over the salad.
11. Combine the rest of the maple syrup with the juices from the pan and sherry vinegar, then drizzle it over the salad, season and serve right away.
Notes: Ensure that the roasting tin is very hot before adding the duck