Sear Duck Breast with Red wine jus, Pear Chips with cauliflower & carrot puree
Sear Duck Breast with Red wine jus, Pear Chips with cauliflower & carrot puree
Ingredients
Pear Chips
Carrot Purée
- 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
Mashed Cauliflower
- 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
- Sea salt
- Black pepper
- Parsley, chopped (optional)
Duck Breast
Instructions
Pear Chips Preparation
- 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...
Carrot Purée Preparation
- 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.
Mashed Cauliflower Preparation
- 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.
Duck Breast Preparation
- 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…
Featured Boutique Sauce Red Wine Jus
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