Duck breast
- 4 x duck breasts – trimmed to remove excess fat and silver sinew
- 2 Tbls cooking olive oil
Preheat oven to 190 C
Pat the duck breast very dry with paper towels and season both sides with salt.
Place in a cold pan with a splash of, skin-side down, over medium-low heat. Let the fat melt and the skin turn golden brown.
Flip to the flesh side and sear for 1–2 minutes.
Transfer the pan to a preheated oven at 190C to finish cooking.
Carrots puree and garnish
- 3 x large peeled carrots
- ¾ cup water
- 4 tbsp unsalted butter
- 1 tsp salt
- 1–2 tbsp lemon juice.
Slice carrots into 2cm round pieces, then combine them with water, butter, and salt in a saucepan.
Bring to a boil, then cover and simmer on low for about 20 minutes until fork-tender.
Transfer carrots to a blender using a slotted spoon. Add ½ cup of the cooking liquid and 1 tbsp of lemon juice. Blend on high until perfectly smooth, adding more liquid if needed
Garnish –
2 x large carrots peeled and cut into 2cm diamond pieces and blanched for later cooking
Chickpeas with preserved lemon
- 1 x can chickpeas opened and drained
- 50 grams diced preserved lemon skin
Mix in a small saucepan with olive oil and a small amount of lemon juice to taste.
Date infused jus
- 200 mls of finished red wine jus from you local deli
- 3 pitted fresh dates (fine chopped)
In a small saucepan melt the jus until warm and add chopped dates and set aside to infuse for 30 mins
To plate
Take a small frypan and crisp garnish carrots on all sides in a splash of olive oil.
Take rested duck breast and slice into 5 pieces per breast.
Spoon a generous amount of carrot puree on plate and top with seasoned chickpeas and crisp carrots pieces.
Arrange the duck breast on plate in a nice fan pattern and dress generously with the date jus.
Enjoy with a glass of Tempranillo.
