Ingredients
40g Cabernet Paste
800g duck breast
To taste sea salt flakes
80g walnut roasted and rubbed
200g baby beetroot leaves
100g Pickled Figs sliced crossways
20ml Vino Cotto
40g Cabernet Paste
800g duck breast
To taste sea salt flakes
80g walnut roasted and rubbed
200g baby beetroot leaves
100g Pickled Figs sliced crossways
20ml Vino Cotto
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Methods
1
To make the cabernet jelly, melt the Cabernet Paste in two tablespoons of water over a medium heat until emulsified.
2
Score duck fat gently without cutting into meat underneath. Season breasts with sea salt.
3
Place duck breasts, skin side down, into a pan over medium heat and leave to render the duck fat.
4
When crisp on skin side, turn breasts quickly over and seal the underside 1 minute. Pour out fat and brush skin side with cabernet jelly and turn.
5
Repeat. Leave for 2 minutes and turn again, brushing underside with cabernet jelly. Turn temperature down, basting each time until breast is cooked to medium rare – approximately 10-12 minutes in total.
6
Leave to rest for 5-10 minutes. Slice to present.
7
To prepare the salad, combine walnuts, baby beet leaves and Pickled Figs in a bowl and toss through with Extra Virgin Olive Oil, Vino Cotto and sea salt.
8
Divide the salad and sliced duck breast between 4 plates and serve.
1
To make the cabernet jelly, melt the Cabernet Paste in two tablespoons of water over a medium heat until emulsified.
2
Score duck fat gently without cutting into meat underneath. Season breasts with sea salt.
3
Place duck breasts, skin side down, into a pan over medium heat and leave to render the duck fat.
4
When crisp on skin side, turn breasts quickly over and seal the underside 1 minute. Pour out fat and brush skin side with cabernet jelly and turn.
5
Repeat. Leave for 2 minutes and turn again, brushing underside with cabernet jelly. Turn temperature down, basting each time until breast is cooked to medium rare – approximately 10-12 minutes in total.
6
Leave to rest for 5-10 minutes. Slice to present.
7
To prepare the salad, combine walnuts, baby beet leaves and Pickled Figs in a bowl and toss through with Extra Virgin Olive Oil, Vino Cotto and sea salt.
8
Divide the salad and sliced duck breast between 4 plates and serve.
