Roasted Breast of Gressingham Duck with baby Vegetables and Griottine Cherries

Serves 2

Ingredients for the duck jus and fondant potatoes

• 2kg duck bones

• 1 onion, peeled and roughly chopped

• 1 carrot, peeled and roughly chopped

• 1 leek, peeled and roughly chopped

• 1 garlic, peeled

• 1 sprig thyme

• Star anise

• 475ml veal jus

• 75ml port

• 1 vanilla pod, seeds removed

• 2 large potatoes, peeled

• 25ml vegetable oil

• 300ml chicken stock

• 1 clove garlic, peeled and left whole

• 1 sprig of thyme

• 50g butter

Ingredients for the duck and vegetables

• 2 Gressingham duck breasts, fat trimmed

• 1 bunch baby carrots, peeled and trimmed

• 1 bunch baby leeks, trimmed

• 150g asparagus, trimmed

Ingredients for the spice mix

• 2 star anise

• 1 cinnamon stick

• ½ tsp black peppercorns

• 4 cloves

• ½ tsp cumin seeds

To serve

• 50g baby spinach

• 50g butter

• 20 griottine cherries

• 2 tbsp baby beetroot cress

• Remove from the BBQ and allow to rest for at least 5 minutes.

• Heat a large pan of boiling water and blanch the vegetables for a couple of minutes and refresh in iced cold water.

• Heat up the duck jus in a small pan and drop a few of the griottine cherries into the hot duck jus.

• Place a medium frying pan on the heat and add the butter, once melted add the spinach, season with salt and pepper and cook for a couple of minutes. If the spinach catches on the pan add a little water.

• In a sauté pan add a small knob of butter and sauté the baby vegetables and season with salt.

To serve

• Place a small amount of the wilted spinach in the centre of each plate. Then on top place one fondant potato.

• Using a sharp knife cut the duck breast in half lengthways then cut each half into three across the fillet to form duck nuggets. Arrange the duck around the fondant potato. And then arrange the baby vegetables around and on the duck nuggets. Finally spoon the cherry jus around the dish.

• Garnish the dish with some baby beetroot cress and serve.

Method for the duck jus and fondant potatoes

• Pre-heat the oven to 180C/350F.

• Place the duck bones and vegetables into a tray and place in the oven for 30-40 minutes or until they are golden brown. Remove from the oven and place into a large deep saucepan.

• Pour over the veal jus, add the thyme and star anise and top up with water if needed. Bring the stock to the boil skimming off any impurities that are on the top.

• Simmer the stock for around 4 hours then pass through a fine cloth.

• Place the port and vanilla pod into a saucepan and reduce to thick syrup, add the duck stock and reduce down to a gravy-like consistency.

• Cut the large potatoes in half across ways. Using a 3cm diameter cutter, cut out two cylinder shaped potatoes out of each potato.

• Heat up a sauté pan and add a little vegetable oil, place the potato into the pan standing them on end and sauté until golden brown. Add the chicken stock to the pan and bring it up to the boil. At this stage add the garlic, thyme and butter and place into the oven until cooked, for around 8 minutes.

Method for the duck and vegetables

• Preheat the BBQ.

• Place the duck breasts skin-side down in the spice mix and season well. Slowly render the fat down on the BBQ and start to cook the breasts, turning them until they’re golden brown, this will take around 5 minutes. Close the lid for 4 minutes for medium rare.

FRIDAY 18th - Sunday 2oth JULY 2014

James Martin

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