| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Superchefs |
1 |
servings |
INGREDIENTS
|
|
Duck bones; 1 carcass per 2 |
|
|
; portions |
| 1 |
|
Duck breast per person |
| 2 |
|
Shallots |
| 1/2 |
|
Carrot |
| 1 |
|
Clove garlic |
| 1/2 |
|
Stick celery |
| 1 |
|
Sprig thyme |
| 150 |
ml |
Sweet cider |
| 150 |
ml |
Duck stock |
| 3 |
|
Baby turnips |
| 1 |
|
Baking potato |
| 75 |
g |
Butter |
|
|
Salt |
| 100 |
ml |
Sweet cider |
| 1 |
|
Bramley apple; cut into 8 pieces |
|
|
Icing sugar |
INSTRUCTIONS
CIDER POTATOES
CARAMELISED APPLES
Roast bones and vegetables until brown. Add cider and reduce by half. Add
the stock and thyme. Bring to the boil and skim off the fat. Allow to
simmer for at least 20 minutes, frequently skimming off the fat. Strain out
the bones and vegetables, reduce the duck stock down until the required
taste and consistency is reached.
Roast the breast, skin side down, for approximately 14 minutes in a hot
oven. Allow to rest for at least 5 minutes before removing. Cook the 3 baby
turnips until soft.
Cider potatoes: Cook all the ingredients together until potato is cooked.
Caramelised apples: Sieve the icing sugar into a hot pan and allow to
caramelise to golden brown. Add the turned apples and toss until richly
coloured. To serve, slice the breast and place over the potato, garnish
with apple and turnips.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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