The Herald - The Herald Magazine
Duck with chestnuts and Savoy cabbage Quick, easy and delicious
DUCK is used in many dishes around the world, most of which involve roasting for at least part of the cooking process to aid in crisping the skin. This recipe is quick and easy and produces delicious results.
PEPPERED DUCK BREAST WITH GLAZED CHESTNUTS AND SAVOY CABBAGE
Serves 4
4 duck breasts
1tbsp crushed black pepper ½ Savoy cabbage
50g butter
2 carrots
20 chestnuts
20g butter
50g sugar
200ml red wine
200ml beef jus Pick the Savoy cabbage, keeping it rustic – just rip the leaves from the core and bin the core. Cook in boiling salted water, then drain in iced salted water. When you come to reheat, reheat it in butter, cooking slowly to make the cabbage creamy.
Peel and cut the carrots evenly into big slices. Cook in boiling salted water, drain then dry and fry in a pan to get a nice golden colour all around.
Take the cooked chestnuts, add into a hot pan with the butter, then add the sugar and mix well. Then add the red wine and reduce over a heat until the sauce becomes sticky.
Add a little stock but be careful not to cover the chestnuts – just a little at a time, so they are nicely glazed.
Trim the duck breast, taking off the excess fat. Score the breasts lattice-like on both sides, season with salt then sprinkle the crushed black pepper over the skin. Put in a hot frying pan, skin side down, then turn them over to get an even colour, then back onto the skin side, then cook in the oven for about 3-4 minutes. Take them out and let them rest.
Dressing the plate
Reheat the Savoy cabbage as described above, then place on three different areas of the plate.
Slice the peppered duck and place on the three areas of the cabbage and around. Place a few chestnuts on the sliced duck and a few in between, then put the carrots in between the duck.
Happy eating!
Brian Maule at Chardon d’Or Restaurant, 176 West Regent Street, Glasgow, G2 4RL Telephone 0141 248 3801 email: info@ brianmaule.com website: www.brianmaule.com