Sear Duck Breast with Red wine jus, Pear Chips with cauiflower & carrot puree
2 to 3 Pears
Pre-heat the oven to 180c
Wash and dry the pears.
Cut them into thin sheets of about 5 millimetres thick (you can use a mandolin for this).
Cover the oven tray with baking paper, then place the pear slices on top with a sprinkle of salt.
Bake the pears until they start to brown, take care not to burn. Should be crisp but with a gooey Centre....
1/3 cup crème fraiche
1/2 teaspoon freshly ground black pepper
2 pounds carrots, peeled and cut crosswise into 1/2-inch slices
1 tablespoon butter
1/2 teaspoon kosher salt
Place carrots in a saucepan; cover with water. Bring to a boil; cover, reduce heat, and simmer 35 minutes or until tender. Drain; place in a food processor. butter, and salt; process until smooth. Add crème fraiche mixture; pulse to combine.
1 head cauliflower
4 cloves garlic, peel removed
4 cups chicken or vegetable broth
2 cups water, plus more as needed
2 tablespoons butter
1/2 tablespoon olive oil
Parsley, chopped (optional)
Remove the leaves from the cauliflower, break the cauliflower up into florets or chop up the head into pieces.
In a large pot, combine broth, water, cauliflower, and garlic, adding extra water as needed until cauliflower is completely covered.
Bring to a boil and then cook on a simmer for 15-20 minutes until cauliflower is tender and can easily be pierced with a fork.
Once cooked, in a large colander, strain cauliflower and garlic cloves (do not discard garlic)
Return strained cauliflower and garlic to the original pot (off the heat), add butter, olive oil, and season with salt and pepper.
Using a potato masher, mash together until a smooth consistency is formed. If you want it extra creamy, add ingredients to a food processor and blend until smooth.
Season with additional salt and pepper to taste, and sprinkle.
Season the duck breast, then leave in the fridge for a couple of hours, this will help it crisp up
Remove from the fridge, set aside for 30mins to bring the meat up to room temperature.
Score the skin in a criss-cross pattern, this helps the shin to render.
Put duck in a oven proof pan, skin side down (pan MUST be cold and NO oil) turn heat to medium heat and watch to see the duck skin render to nothing (nice a crispy).
Turn the duck over and put into a 180c oven for 8mins
Take duck out of oven and let rest on a wire rack for 8mins (very, very important….
Slice duck (if choose) and plate…