Turkey isn ’ t the only bird to consider during the festive season , as this dinner party duck recipe from Rob Scott of Brown Goose Catering proves
Rob has lived and worked in Australia , Bermuda , and the United States
DUCK BREAST , JERUSALEM ARTICHOKE AND KALE
Turkey isn ’ t the only bird to consider during the festive season , as this dinner party duck recipe from Rob Scott of Brown Goose Catering proves
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Ingredients
4 Barbary duck breast – trimmed and scored
Purée
500g Jerusalem artichoke 200ml double cream 50g unsalted butter
Juice 1 lemon Salt & pepper for seasoning
Garnish
500g kale , chopped and blanched 2 banana shallot , finely diced
1 clove garlic minced 250g mixed wild mushrooms
( washed and roughly chopped )
Sauce
250ml red wine
500ml veal / chicken stock 1 medium onion 2 sprigs thyme
2 garlic cloves peeled and roughly chopped
“ After 15 years travelling the world and working in a variety of catering establishments , I decided to start Brown Goose Catering to be able to share my passion for cooking with others ,” explains Rob . “ We specialise in providing a full service dinner in the comfort of your own home . By being my own boss I can search out some of the best local produce that Dorset has to offer . Whether it ’ s for a private dinner for 10 or a buffet for 70 , we always try to bring as many local ingredients as possible .
“ Although a classic flavour combination , the inspiration behind this recipe was my wife ’ s love of duck and my love of Jerusalem artichoke . We wanted something flavoursome , yet simple to cook at home . I tried a variation of this dish when I competed in the inaugural season of MasterChef : The Professionals .”
Method
For the purée
1 . Wash the artichoke and lightly scrub to remove dirt . Peel and retain the skins in a pan and place the flesh into water with the juice of one lemon . 2 . Cover the skins with water , bring to the boil and strain off the liquid through a fine sieve into a pan . Chop the artichoke flesh and place in the liquid from the skins . 3 . Bring to the boil and cook until the flesh is soft . Remove the liquid and cover the artichoke with the cream and butter . Bring to the boil then remove from the heat . 4 . Place into a blender and purée it before passing through a sieve . If the purée is too moist , return to the heat and reduce on low . If you are having problems blending , add a small amount of extra cream .
Cooking the duck breast
1 . Score the skin . Place , skin side down , into a cold , non-stick , pan that can go directly into the oven . Put on to medium / low heat . Allow the duck skin to cook out slowly and gradually become brown . When the skins are completely brown , flip the breast over and place into the oven at 160 º C for 5 to 7 minutes . 2 . Remove the duck from the oven and pan . Place on a wire rack and cover with foil to allow to rest . 3 . Add the diced shallot to the pan with a knob of butter and place over a low / medium heat . Cook slowly for 2 to 3 minutes , then add the garlic and mushrooms and another knob of butter . Cook for a further 2 to 3 minutes . Add the blanched kale and toss lightly .
For the sauce
Slowly cook the onion , garlic and thyme in a pan . Add the red wine and reduce until almost dry then add the stock and reduce by two thirds . Strain through a sieve then check consistency . Reduce further if needed .
To plate
Place the kale and mushroom in the middle of the plate , slice the duck and put atop the kale . Add purée on the plate , then cover the duck with the sauce .
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