Sweet & Sour Duck
Serves 4 for a light lunch or starter......
Duck Breast Shopping
2 duck breast
1 pressed garlic clove
1 cinnamon stick
Pinch of Smoked Malden sea salt
Trim any excess sinew from underneath the duck breast. Score the top fat closely together as this will make your duck skin extra crispy
Season the duck and place skin down in a cold pan with squashed garlic and cinnamon, cook over a moderate heat for 4-5 minutes. Press down gently onto the duck to ensure the breast remains flat. When the skin has rendered and is crispy to the touch, turn the breast over once and fry for a further 20 seconds basting with the aromatic duck fat.
Place the breast onto a tray and roast for 5 minutes at 180 degrees. Glaze and rest the duck for a further 5 minutes before thinly slicing.
1 stem ginger, plus Tbsp syrup
¼ cup soya sauce
¼ cup honey
¼ light brown sugar
For the sticky dressing mix soya, honey and stem ginger together. Bring to the boil until sugar has dissolve, leave to cool. Thinly slice stem ginger and reserve for plate garnish and flavour
Pickle liquor and salad garnish
200ml white wine vinegar
125grm caster sugar
1 star anise
5 cardamom pods
Pinch fennel seeds
1 peeled banana shallot
Bring the white wine vinegar, sugar and spices to the boil and leave to cool. Peel and char the cucumber with a blow torch and then portion into small seedless batons. Thinly slice shallot rings and place into the pickle with cucumber for 5 minutes. Thinly slice radish and place into ice cold water
Parsnip and vanilla butter cream
1 large parsnip
50grm salted butter
Peel, de-root and dice parsnip into 1 inch cubes. Place into hot milk with vanilla seeds and boil until tender.
Remove and blend until smooth and creamy adding chilled butter and a little of the parsnip milk.
Spoon the parsnip butter cream onto the plate, evenly arrange pickles, add the thinly glazed duck, finish with a drizzle of dressing, crunchy radish, delicate herbs, sliced stem ginger and soaked raisins.