For the pan-seared duck Cornish duck breasts 2 For the potato fondant Maris Piper potatoes 2 large, peeled Salted butter 150g Garlic 2 cloves, crushed Thyme 3 sprigs Rosemary 3 sprigs For the sauce Ruby port 375ml Madeira wine 100ml Chicken stock 75ml To serve Green veg Apricot puree

For the pan-seared duck: preheat the oven to 185°c / gas 5. Score the skin of the duck and place skin-side down in a large non-stick frying pan. Sear over a low-medium heat and season with salt and pepper. Continue to cook until the skin becomes golden and crispy at the edges, then carefully drain the fat into a bowl and set aside. Transfer the duck into the oven and cook for a further 10 minutes for a medium-rare finish. Remove from the oven and leave to rest for 10 minutes. For the potatoes: remove the top and bottom from each potato so that they form cylinders with two flat sides. Heat the duck fat in a non-stick pan with the potatoes. Add the butter, garlic, thyme and rosemary – once melted, the butter should almost cover the potatoes. Turn the potatoes every 5 minutes until they are golden brown. Transfer the potatoes into the oven for a further 10 minutes until crispy on the outside and soft in the middle. For the sauce: place the port and madeira in a saucepan over a medium heat. Bring to a simmer and reduce by half. Add the stock and reduce again by half. The sauce should coat the back of a spoon when it’s ready. To serve: spoon the sauce onto the middle of a plate and place the fondant on top. Slice the duck breasts in half lengthways and place on top of the fondant. Garnish with green veg and a dollop of apricot puree.

Mains

Pan-seared duck breast with potato fondant and port and madeira sauce

Treat someone special to this pan-seared duck breast dish from Adam Tomlinson

Added on December 19, 2019

Adam Tomlinson, head chef at Old Mill Bistro in north Cornwall, shares his recipe for pan-seared duck breast with potato fondant and port and madeira sauce

www.oldmillbistro.co.uk

Serves 2

Oven temp 185°c / gas 5

You will need

For the pan-seared duck

Cornish duck breasts 2

For the potato fondant

Maris Piper potatoes 2 large, peeled
Salted butter 150g
Garlic 2 cloves, crushed
Thyme 3 sprigs
Rosemary 3 sprigs

For the sauce

Ruby port 375ml
Madeira wine 100ml
Chicken stock 75ml

To serve

Green veg
Apricot puree

Method

For the pan-seared duck: preheat the oven to 185°c / gas 5. Score the skin of the duck and place skin-side down in a large non-stick frying pan. Sear over a low-medium heat and season with salt and pepper.
Continue to cook until the skin becomes golden and crispy at the edges, then carefully drain the fat into a bowl and set aside. Transfer the duck into the oven and cook for a further 10 minutes for a medium-rare finish. Remove from the oven and leave to rest for 10 minutes.
For the potatoes: remove the top and bottom from each potato so that they form cylinders with two flat sides. Heat the duck fat in a non-stick pan with the potatoes. Add the butter, garlic, thyme and rosemary – once melted, the butter should almost cover the potatoes.
Turn the potatoes every 5 minutes until they are golden brown. Transfer the potatoes into the oven for a further 10 minutes until crispy on the outside and soft in the middle.
For the sauce: place the port and madeira in a saucepan over a medium heat. Bring to a simmer and reduce by half. Add the stock and reduce again by half. The sauce should coat the back of a spoon when it’s ready.
To serve: spoon the sauce onto the middle of a plate and place the fondant on top. Slice the duck breasts in half lengthways and place on top of the fondant. Garnish with green veg and a dollop of apricot puree.

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