SPICED DUCK BREAST WITH BALSAMIC & RED WINE AND WHITE BEAN PUREE

By Paul Heathcote on Feb 21, 09 10:19 PM

DUCK is one of those meats that many people avoid as it gives the impression it can be tough and fatty - this need not be the case.

It is important that any fat, gristle or silver skin is removed from the meat before cooking, but a good layer of crispy skin not only adds to the flavour but keeps the meat moist.

Use a tip of a small knife to trim the breasts up neatly and cook on the skin side downwards to prevent drying out.

Cook the duck slightly pink and allow it to rest for three/four minutes after cooking - it will then be ready to serve.

SPICED DUCK BREAST WITH BALSAMIC & RED WINE AND WHITE BEAN PUREE

Ingredients

4 duck breasts

½tsp ground coriander

½tsp ground mace

½tsp ground cinnamon

½tsp ground ginger

¼tsp of salt

Olive oil

Method

1. First mix the spices and salt together, dribble a little olive oil over the duck breasts and sprinkle the spices over the fat of the breasts, leave to one side for 10-15 minutes.

2. To cook the duck place in a hot pan fat side down until crispy, turn over and continue to cook in a hot oven for 4-5 minutes. Serve with white bean puree, roasted winter vegetables and balsamic and red wine reduction.

For the Balsamic and Red Wine

Ingredients

100ml balsamic vinegar

150ml of red wine

1dsp red wine jelly

25g butter

Method

1.Place the red wine in a saucepan and boil until the volume has been reduced by half, add the balsamic vinegar and do the same.

2.Whisk in the red wine jelly followed by the butter, add a small pinch of salt and serve with white bean puree.

For the White Bean Puree

Ingredients

50ml whipping cream

1 x 250g tin cooked borlotti or haricot beans

Sea salt & freshly milled pepper

Method

1. Place the cream in a pan and bring to the boil. Meanwhile, drain the beans from their water and give a quick wash to remove any salt. Add to the cream and return to a boil.

2. Liquidise with a hand blender and check to season with sea and freshly milled pepper. Serve with the spiced duck and roasted winter vegetables.