"Duck and Lime" by Ben Spalding

GRESSINGHAM DUCK BREAST, ATOMIC RED, GLAZED GIZZARDS

With Womersley Lime, Black Pepper & Lavender Vinegar Dressing

By Ben Spalding of Roganic

Ingredients

2 Gressingham Duck Breasts (plucked)

250g atomic red carrots or (young carrots with green tops attached)

10 large donkey carrots

200g salted butter

50g mizuna or rocket leaves

200g concentrated brown chicken stock to sauce consistency or 4 chicken stock cubes mixed with boiling water

100ml Womersley Lime, black pepper and Lavender vinegar dressing

10 Redcurrants

Rapeseed oil to finish

Maldon sea salt to finish

Fine table salt to cook with

Ground black pepper to cook with

Method

Carrot Puree

·         Peel and juice half the carrots, then reserve,  meanwhile slice the other half thinly and boil until tender in salted water

·         Strain the tender carrots off through a colander and then return to the pot and cover with the reserved carrot juice, boil until reduced to almost dry and then blend for 3 minutes in a blender until silky smooth, check the seasoning and add 50g salted butter while blending, then transfer the puree to a small pan with cling film over until required later on.

Duck

·         Pre heat the oven to 180°c

·         Heat a large non stick pan , lay the 2 duck breasts out and rub with rapeseed oil and season both sides heavily with fine salt and black pepper, place the duck breasts in the pan skin side down and heat on a low heat to render the fat for up to 20 minutes, pouring the fat away every few minutes.

Bring it all together

·         Meanwhile, heat a wide pot with a glug of rapeseed oil. When hot add the carrots with skins on and everything, season well with fine salt and black pepper and place a lid on the pot, shaking the pan every few minutes to pot roast the carrots. After 10 minutes, add 100g salted butter and continue to cook with the lid on until just cooked, then pull off the heat and keep warm.

·         Now the duck breast is rendered, transfer it to a tray and into the oven for 5 minutes, remove and rest

·         Warm the brown chicken stock and add 100ml Womersley Lime, Black Pepper & Lavender Vinegar Dressing and the redcurrants and keep warm.

·         Assemble on 2 large plates, add a good spoonful of the carrot puree, lay the carrots out all over and then slice the two duck breasts each into 6 slices, drain on a cloth and finish with Maldon sea salt. Pour the sauce all over the meat and finish with rocket leaves scattered naturally over the top.

·         Serve.

  

Notes: Many thanks to Ben Spalding for taking time out from his very busy kitchen to write down this recipe for us. If you would like to see some of the other great dishes at Roganic, do check out these photos and you can make a reservation at Roganic:

19, Blandford St,London,W1U 3DH     Tel:0207 4860380    Email:info@roganic.co.uk