DuckSMOKED DUCK BREAST, ROASTED SMOKED BEETROOT, PARSNIP PURÉE AND ORANGE THYME JUS

Recipe by Richard Harris 

Preparation Time: 45min

Cooking Time: 45 min

Makes 1 Portions/Servings

INGREDIENTS

Smoked Duck

1 Duck Breast, trimmed

2 Tsp. All Spice

Beetroot

4 Baby Beetroot, washed and halved

1 Orange, zested and juiced

30mls Balsamic Vinegar

1 Tbsp. Butter

1 Tsp. Sugar

2 Bay Leaves, Thyme Sprigs

Parsnip Puree

3 Parsnips, peeled and washed

1L Milk

2 Thyme Sprigs

100ml Cream

50g Butter

Roast Shallot and Garlic

1 Shallot, peeled and halved

4 Garlic cloves, not peeled

1 Tbsp. Maple Syrup

1 Tbsp. Butter

Walnuts

6 Walnuts, chopped

2 Tbsp. Maple syrup

Orange Thyme Jus

1 Onion, peeled and roughly chopped

1 Carrot, peeled and roughly chopped

1 Celery stick, washed and roughly chopped

1 Garlic Clove, peeled and crushed

1Cup Red Wine

1Cup Simon Gault Chicken Stock

1 Orange, zested and juiced

2 Sprigs of Thyme

To Taste Salt and pepper

METHOD

1. To make the Parsnip Puree, place parsnips into a medium pot with milk and thyme. Add some seasoning and bring to a boil. Return to a simmer and cook until tender. Strain through a sieve and Remove thyme. Put back into the pot over a medium heat to dry out. Puree with a stick blender, adding cream and butter to help with the consistency. Give a final season and pass through a sieve. Place into a piping bag and keep warm to serve. 

2. For the Smoked Beetroot, heat a medium pan with a drizzle of olive oil. Add butter and herbs and leave to melt. Once the butter has started to foam, add beetroot, balsamic and sugar. Stir well. Add orange juice and zest and leave the beetroot to caramelise. Cover with foil and place into the oven to cook for 25mins at 180°. When tender remove from the oven and smoke with smoke gun machine for 5mins. Season and set aside. 

3. For Roasted Shallot and Garlic, heat a medium pan over a high heat. Drizzle with olive oil and add shallots, butter and garlic. Quickly sauté and add maple syrup. Season and toss well. Finish cooking in the oven at 180° for 15mins until the shallots are caramelised and garlic is cooked. Set aside. 

4. To make the Orange Thyme Jus, sauté onion, carrot, celery and garlic in a large pan with butter and olive oil. Once it starts to colour, deglaze with wine and reduce. Add stock, orange juice and zest and thyme. Leave to reduce by half and then pass through a sieve into a clean pot. Return to the heat and reduce by half again. Adjust seasoning. Finish by whisking in cold butter to make the jus glossy. 

5. For the Walnuts, place onto a lined baking tray and drizzle with maple syrup. Lightly season and place into the oven to bake at 140° for 20mins. Once the walnuts are golden and crunchy, take out of the oven and leave to cool. 

6. For the Duck, start by mixing all spice together with seasoning in a bowl. Set aside. Score the duck breast in an even criss-cross pattern and pat dry with a paper towel. Rub the all spice mix into the breast and set aside. Heat a medium pan and drizzle with olive oil. Add the duck skin side down, into the pan and render out as much of the fat from the skin as possible. Turn over and cook for a further 4mins. Pull out of the pan and leave to rest. Then smoke with a smoke gun for 10mins. Slice on an angle to serve. Serve with the puree and smoked beetroot. Arrange the shallots and walnuts and finish with a drizzle of the jus. 

SMOKED DUCK BREAST, ROASTED SMOKED BEETROOT, PARSNIP PURÉE AND ORANGE THYME JUS

SMOKED DUCK BREAST, ROASTED SMOKED BEETROOT, PARSNIP PURÉE AND ORANGE THYME JUS

Recipe by Richard Harris
Preparation Time: 45min
Cooking Time: 45 min
Makes 1 Portions/Servings
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