Duck breast with basil mash, served with a grape and Irish mist jus

Method

Duck

Pre heat oven to 220°C.

Carve and cris cross the duck skin.

Season and leave to rest in fridge.

Pat dry, sear breast in pan, skin side down in a medium hot pan until golden and crisp.

Place in oven for a further 15-20 mins.

Sauce

Reduce stock.

Combine all ingredients with stock in a pot.

Bring to boil and simmer for 10 mins.

Add in grapes.

Correct seasoning and serve.

 

Basil mash

Serves 4

Ingredients

6-8 potatoes
25g butter
50 ml milk
25ml cream
4basil leaves
Seasoning

Method

Cook potatoes for 15-20 mins.

Mash.

Season and add heated butter cream and milk .

Add finally chopped basil.