Breast Of Duck With Crush Peppercorns And Honey Recipe
- 4 x 80g duck breasts
- 1 x salt and pepper
- 1 x little oil for frying
- 4 Tbsp. dark honey
- 4 x tpsns black peppercorns crushed
- 4 x pakchoi knob of butter
- 300 ml cassis sauce (qv)
- 24 x blackcurrants fresh or possibly frzn
- 4 x sarladaise potatoes 4 (qv)
- 12 x shallots caramelized
- 4 x fresh chervil sprigs
- Season the duck breasts with salt and pepper.
- Brush the frying pan with a litde oil put in the breasts skin side down and cook slowly over a medium heat for about 810 min.
- This will first of all render the fat and then crisper the skin.
- Turn over and cook for about 30 seconds.
- At the same time brush the skin side with honey and sprinkle with the peppercorns.
- Turn over agaun to seal and caramelize then allow to rest for 5 min.
- Cut each breast into 6 even pcs.
- Boil the pakchoi in salted water till tender.
- Toss in butter and season.
- Hot the sauce and blackcurrants.
- Have the sarladzise potatoes and shallots ready
- Place the potatoes in the centre of each plate then place the pakchoi on top followed by the shallots.
- Surround with the pcs of duck.
- Spoon the sauce and blackcurrants proportionately around.
- Garnish the shallots with the chervil.
- Serves 4
duck breasts, salt, oil, honey, pakchoi knob, cassis sauce, blackcurrants, potatoes, shallots caramelized, chervil sprigs
Taken from cookeatshare.com/recipes/breast-of-duck-with-crush-peppercorns-and-honey-92083 (may not work)