Home
Ingredients:
2x Duck breast
2x Carrots
Half a cabbage
5x Bacon rashers
1x Leek (can use onion if you prefer)
2x Spuds, we used red skinned Roosters
Fennel seeds
Five spice powder
Red wine
Redcurrant jelly
Method:
1. Get a baking tray in the oven on gas 6 for the spuds.
2. No need to peel the spuds, just slice thinly about 2mm thick. Coat in oil, season then place in a single layer on the hot baking tray and pop back in the oven on the top shelf. They take about 30 minutes to cook.
3. Peel the carrots, coat in oil and fennel seeds and season. Put on the bottom shelf of the oven in a baking tray large enough to eventually hold the duck breasts too. They take about 20 minutes to cook.
4. In a small pan get a couple of glasses of wine boiling to reduce by half.
5. Chop the cabbage, leek and bacon rashers.
6. Heat a wok or large frying pan on the stove.
7. Season the duck breast with salt, pepper and five spice powder and score the skin in 1cm intervals across the width. Place skin down in the wok. Let the skin get nice and crispy for 2-3 minutes then flip over and do the underside for 1 minute.
8. Remove the duck from the pan and place in the roasting dish with the carrots. Place on the oven top shelf for no more than 10 minutes.
9. Turn all the spud slices and put on the bottom oven shelf.
10. In the frying pan/wok there will be loads of lovely duck fat. Gently fry the leek in it for a few minutes then add the cabbage and bacon. Keep turning it over for about 5 minutes.
11. Remove duck from the oven and allow to rest. Pour any juices into the red wine reduction.
12. Mix a dessertspoon of redcurrant jelly into the wine reduction and season if necessary. You can thicken with cornflour if you like.
13. Slice the duck breast across the slits you made in the skin. Pour any juice into the sauce.
14. Plate up.
2x Duck breast
2x Carrots
Half a cabbage
5x Bacon rashers
1x Leek (can use onion if you prefer)
2x Spuds, we used red skinned Roosters
Fennel seeds
Five spice powder
Red wine
Redcurrant jelly
Method:
1. Get a baking tray in the oven on gas 6 for the spuds.
2. No need to peel the spuds, just slice thinly about 2mm thick. Coat in oil, season then place in a single layer on the hot baking tray and pop back in the oven on the top shelf. They take about 30 minutes to cook.
3. Peel the carrots, coat in oil and fennel seeds and season. Put on the bottom shelf of the oven in a baking tray large enough to eventually hold the duck breasts too. They take about 20 minutes to cook.
4. In a small pan get a couple of glasses of wine boiling to reduce by half.
5. Chop the cabbage, leek and bacon rashers.
6. Heat a wok or large frying pan on the stove.
7. Season the duck breast with salt, pepper and five spice powder and score the skin in 1cm intervals across the width. Place skin down in the wok. Let the skin get nice and crispy for 2-3 minutes then flip over and do the underside for 1 minute.
8. Remove the duck from the pan and place in the roasting dish with the carrots. Place on the oven top shelf for no more than 10 minutes.
9. Turn all the spud slices and put on the bottom oven shelf.
10. In the frying pan/wok there will be loads of lovely duck fat. Gently fry the leek in it for a few minutes then add the cabbage and bacon. Keep turning it over for about 5 minutes.
11. Remove duck from the oven and allow to rest. Pour any juices into the red wine reduction.
12. Mix a dessertspoon of redcurrant jelly into the wine reduction and season if necessary. You can thicken with cornflour if you like.
13. Slice the duck breast across the slits you made in the skin. Pour any juice into the sauce.
14. Plate up.
