recipes
Breast of duck with a chilli and black grape reduction, pumpkin puree and potato twirls
Serves: 2
Ingredients
For the duck
- 2 duck breasts
- 2 spring onions
- 1/2 chilli red
- 10 black grapes
- 1/2 glass red wine
- 1 tsp sugar
- 1 tsp crushed almonds (Lamb Brand)
You will also need
- 150g orange pumpkin
- 1 celery stick
- 1 vegetable stock pot
- 1 large potato
Method
Score the skin of the duck breasts with a sharp knife and season well with salt and pepper. Heat a non-stick frying pan and place the duck breasts in, skin-side down. Seal well from both sides and finish in the oven at 180`c for 9 minutes. Using the same pan and duck fat add the chilli, sugar and toss. Cut the grapes in half’s and toss until softened, than add the wine and reduce. Mix in the almonds before drizzling the sauce. Chop the shallot, celery and dice the pumpkin. Sauté in butter until all vegetables are softened then add the stock pot and 1/4 glass of water and simmer until water is completely absorbed. Blend well all the ingredients and strain through a fine sieve. Grate the potato as long as possible and deep fry in small knots, season and leave on a paper towel to absorb excess oil.
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