| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Chefs, Surprise | 1 | Servings | |
INGREDIENTS
| 1 | 250 g duck breast, trim off | |
| fat and | ||
| sinews | ||
| 1 | T | Ground ginger |
| 1 | T | Ground nutmeg |
| 1 | T | Ground coriander |
| 1 | t | Ground cinnamon |
| 1 | t | Ground white pepper |
| 1 | t | Allspice |
| 8 | Cloves | |
| 1 | Red potato, sliced into 4cm | |
| discs 2mm thick | ||
| 5 | g | Truffle shavings, optional |
| 10 | g | Butter |
| 1 | Parsnip, cut into 6 batons | |
| 2cm x 2cm | ||
| 2 | T | Honey |
| 150 | g | Picked and washed spinach |
| 50 | Double cream | |
| Grated nutmeg | ||
| 250 | Light duck sauce, pre-made | |
| or bought | ||
| in | ||
| 50 | Sunflower oil | |
| Salt and pepper |
INSTRUCTIONS
Take the duck breast and push cloves through the skin side to make an even pattern. Mix spice and coat the duck breast evenly. Set a pan on low heat with a little oil, once hot carefully add the duck breast skin side down and cook for 15 minutes (no need to turn over). Using a 4cm cutter make a potato cylinder 5cm long. Slice the cylinder into 20 discs about 2mm thick. Season discs with salt and pepper. Using a 10cm frying pan, heat with a little oil then arrange the discs overlapping around the outer edge of the pan and 1 disc in the middle. Add diced truffle and repeat the arrangement on a second layer. Add a few knobs of butter and cook for a few minutes on the hob until golden brown and holding together. Turn over and cook the second side until golden brown. Once cooked remove and dry with kitchen paper. Peel parsnips and cut into batons 1cm by 4cm. Blanche in boiling salted water for 2 minutes. Remove and dry. Place a knob of butter into a small frying pan. Pan fry parsnip batons for 2 minutes and then add the honey. Season. Toss parsnips in the honey and cook until they are golden brown. Place a knob of butter in a small frying pan. Add spinach and cook for 3 minutes, stirring all the time. Add grated nutmeg and season. Add cream and stir. Cook for 1 minute. Heat the duck sauce or pre-made gravy using chicken stock. To assemble arrange spinach on a plate with the potato on top. Slice duck into 6 pieces and arrange on the side of the plate and then garnish with the parsnips. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 2920
Calories From Fat: 2024
Total Fat: 225.1g
Cholesterol: 657.5mg
Sodium: 893.9mg
Potassium: 2062.2mg
Carbohydrates: 57.7g
Fiber: 13.7g
Sugar: 37.5g
Protein: 165.6g