Oven baked Cornish Terras duck, Treviso grilled radicchio, rapeseed mashed potato, malbec jus
Good food begins with good ingredients, sourced from their seasonal best. I am so lucky to have in Cornwall the most wonderful producers. Roger and Tanya of the Cornish Duck Company are such food heroes. Support your butcher, fishmonger, grocer and farmers market. Connect with the seasons and producers that work so hard to bring all the produce to our table. Roger used to be a DJ, he has the most wonderful record collection.
4 Cornish Terras duck breasts (one breast per person)
Cornish sea salt and pepper
Good olive oil
6 medium potatoes
50g butter 50ml rapeseed oil
ses salt white pepper
4 small heads of Treviso radicchio
good olive oil
Cornish sea salt
1kg raw chicken trimmings and bones
1 celery sticks
2 bay leaves
small bunches of parsley, thyme
10 black peppercorns
350g shallots, peeled and chopped
2 cloves of garlic, peeled and chopped
6 sprigs of thyme
3 bay leaves
350ml french Malbec
10 black peppercorns
1 litre chicken stock
Pre heat the oven to 180’C
Potatoes bake in the oven for 1.5 hours.
Malbec sauce sauté the shallots, thyme, bay leaves, garlic, peppercorns in olive oil until softened.
Add the French Malbec and reduce until the liquid has almost all evaporated. Add the chicken stock and reduce for 20 minutes., to sauce consistency. Pass through a fine sieve into a clean pan.
3. Radicchio remove and discard the stalks. Slice into quarters lengthways. Mix with olive oil, salt, pepper and caster sugar. Place a griddle pan on a high heat and cook heads on each side charring the edges. Set aside.
4. Duck breasts season with salt and pepper. In a heavy based sauce pan heat a little olive oil and sear the duck breasts skin side down until the fat becomes rendered and the skin begins to crisp.
Turn over and colour the other side. Place in the pre heated oven skin side up for approximately 6-7 minutes or as Roger says as long as it takes him to smoke a cigarette….remove from the oven and brush with the warm honey. Glaze under a hot grill and then rest. (resting is crucial before slicing)
5. Potatoes cut in half and scoop out. Pass through a potato ricer. Heat milk in a pan. Mix with potatoes and add rapeseed oil and butter to taste, keep warm.
6. Reheat the Malbec sauce and flash the radicchio under a grill to warm up. Neatly slice the duck breast in two and place on one side of the plate position the grilled radicchio, rapeseed mashed potatoes, finish with malbec sauce, parsley and nasturtiums.
• Potato ricer
• Fine sieve
• Sous vide (maybe) but preferring oven roasted at the moment
Chicken stock pre made
• Pre heat the oven 200’C, place the chicken bones in a tray and roast for approx 15 minutes until brown. Roughly chop all vegetables, soften slightly in a large pan with a tsp of olive oil.
Add the bones to the vegetables with peppercorns, bay leaves, thyme, parsley. Pour in 2 litres of water. Bring to the boil and skim the scum.
• Simmer for 2 hours
• Add the vegetables and simmer for an hour - strain
Shout out to:
Tanya & Roger - Cornish Duck
E&M2 - Mark Hellyar Wine