Fondant Potato, Duck and Spring Vegetables

Serving: 4

Ingredients

  • 2 Duck Breast

  • Baby Vegetables

  • 12 Baby Carrots

  • 12 Baby Asparagus

  • Fondant Potato

  • 2 Large Floury Potatoes

  • 60 ml Vegetable Oil

  • 1 l Chicken Stock

  • 2 Garlic Cloves

  • 5 Sprigs Thyme

  • 80 g Butter

  • Duck Jus

  • 500 ml Veal Or Duck Jus

  • 750 ml Port

  • 1 Vanilla Pod

  • 1 Star Anise

Directions

  1. For the duck breasts, preheat the oven to 180°C.

  2. Trim the excess fat off the breasts and place skin-side down into a medium-hot pan, slowly rendering the fat down, sauté the breasts, until they are golden brown.

  3. Remove from the pan and place into the oven for 4 minutes for medium rare.

  4. For the baby vegetables, peel and trim the baby vegetables and blanch in boiling salted water for a couple of minutes, then shock in iced water.

  5. For the fondant potato, cut potatoes in half across ways, and using a 3cm diameter cutter, cut out two cylinder shaped potatoes out of each potato

  6. Heat up a sauté pan and add oil, place the potato into the pan and sauté until golden brown.

  7. Add the chicken stock, garlic, thyme and butter, then place into the oven until cooked, for around 10min.

  8. For the sauce, place the port and vanilla pod into a saucepan and reduce to a thick syrup.

  9. Add the duck stock and reduce down to a gravy-like consistency

  10. To serve, remove the duck breasts from the oven and allow to rest for around 4 to 5 minutes.

  11. Heat up the duck jus in a small pan.

  12. Place a fondant potato in the center of a plate, cut the duck breast in half length ways then cut each half into three across the fillet to form duck nuggets.

  13. Arrange the duck around the fondant potato.

  14. Sauté the baby vegetables with butter, season with salt and then arrange them around and on the duck nuggets.

  15. Finally, spoon the duck sauce around the dish.