Crispy duck breast with cherry port jus, carrot puree and fondant potatoes

Method

Trim duck breast and refrigerate.

Peel and chop carrots in even sizes. Place in saucepan with star anise and cover with chicken stock.

Peel potatoes and cut in half and cut into tall rectangles about 1 inch in diameter.

Heat oil in frying pan, stand potatoes upright and brown slightly. Turn on other end and brown slightly again.

Add butter and smashed garlic cloves and sprig of thyme. Finish cooking potatoes in oven at 180°c until tender.

In a separate pan reduce red wine by half and add the 300ml of chicken stock and sprig of thyme and reduce again by half.

Puree carrots and pass through a sieve. Season and finish off with 10g butter and 30ml of cream.

Add pitted cherries to reduced sauce.

Score duck breasts and place skin side down in a cold pan with no oil or butter. Turn up heat and cook for 10 mins on skin side.

Turn and cook the duck for further 3-4 mins allow rest for 5 mins before serving.

 

To serve

Assemble carrot puree and fondant potatoes on plate.

Carve duck breast.

Drizzle with cherry jus.