Hintlesham Hall’s head chef dishes up this months recipe of the month, fresh from the Carrier’s kitchen. This months recipe is a “Pan Fried Local Duck Breast with Rainbow Chard and Cherries”.
Pan Fried Local Duck Breast with Rainbow Chard and Cherries
1 large duck breast
2 large carrots
300g rainbow chard
1pt beef/chicken stock
2 large baking potatoes
1/5 bunch thyme
Peel and slice the carrots thinly and simmer for 1 hour.
Cut the potatoes into ½ inch dice place on a baking tray with vegetable oil and sprinkle with thyme and roast for 12 to 15 mins on 175oc until soft.
Trim the duck breast (any excess fat or sinew) and score along the fat just above the flesh around 10-12 times .
Pan fry the breast on a moderate heat until the skin is coloured and crispy(rendering the fat) top with fresh thyme and roast in the oven at 180oc 6 mins if you like it pink and rest for 5 to 10 mins
Reduce the beef stock with halved cherries in it until it thickens
Melt a little butter in a pan and add the chopped chard and wilt 2 – 3 mins
Season the duck and the chard
Blend the carrots and season with butter until smooth
Tear the carrot puree , place on the crispy diced potatoes , put on the rainbow chard
Cut the duck breast length ways into two and place .
Finish with the cherry jus and pea shoots or carrot tops if you have them