HOW TO COOK DUCK BREAST
Score the skin of 4 duck breasts to encourage the fat to render. Rub a sprinkle of sea salt into the skin. Place the duck breasts, skin-side down, in a cold pan without oil, then increase the heat to high.
Once the fat has rendered and the skin is crispy and brown, season the meat side, turn and sear for a further 4 minutes or until cooked to your liking.
Remove from the heat and rest, then slice thinly.
Serve your perfectly cooked duck breast with one of the following sides.
CAULIFLOWER PURÉE, PARMA HAM AND CRISP GREEN BEANS
Blend 2 heads steamed cauli flower with ½ cup cream, 100 g butter, 100 g grated Parmesan and seasoning until smooth (pass through a fine sieve and reheat for a silky smooth finish).
Serve warm with the sliced duck breasts, crunchy blanched green beans and Parma ham.
Serves 4.
RUBY WINTER SLAW
Combine ½ thinly sliced red cabbage, 5 sliced rainbow radishes, ½ shaved fennel bulb and 2 segmented grapefruit.
Mix 2 T crème fraîche, 1 t Dijon mustard, 1 t wholegrain mustard, 1 t lemon juice, 1 t grapefruit juice and season to taste to make a dressing.
Serve the duck with the ruby slaw and dressing.
Serves 4
SPRING ONION PANCAKES
Mix 200 g flour with 3 free-range eggs, ½ x 400 ml can coconut milk, ½ cup milk and ¼ cup water.
Add 50 g melted butter and a pinch of salt.
Ladle into a nonstick pan over a medium heat. Sprinkle over finely sliced spring onions and cook until bubbles form, then turn and cook the other side until golden. Repeat with the remaining batter.
Serve warm with the duck, hoisin or plum sauce and fresh cucumber.
Serves 4
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