Roast Glaisfer farm Duck supreme
Creamed parsnips, caramelised apples, wild blackberries and Penpont chard
This is the dish that we recently cooked at the Brecon Beacons food festival. It proved to be very popular so we thought you may like to try it yourself. It seems a bit long but most of the preperation can be done in advance of the final cooking.
Ingredients
2 duck breasts
Sea salt and freshly ground black pepper
For the sauce
2 crisp apples we like Cox’s or Granny Smith cut into ¼’s
60g caster sugar
2 tbsp crisp apple juice
2 banana shallots, finely diced
Splash of Calvados (optional)
200ml chicken jus/gravy
50g Butter
50g blackberries
For the chard
150g Red Chard shredded
1 shallot, finely sliced
1 clove garlic crushed
2 sprigs of thyme
Parsnips
350g parsnips peeled chopped and any tough centres removed
50g Butter
Salt and pepper
Splash cream
Method:
1. Peel and chop the parsnips, boil in seasoned water until soft, drain – making sure the parsnips are as dry as possible, add back onto the stove if needed then add a little cream and butter and blend until smooth, check seasoning
2. Using a sharp knife, lightly score the skin of the duck breasts, and then rub over with salt and pepper. Heat a heavy-based pan over low heat. Add the duck breasts, skin-side down, and leave for about 4 minutes before turning over and cooking for a further 3 minutes. Drain off any excess fat and continue to cook the duck for another 2 minutes. Remove from the pan and set aside.
3. Dissolve the sugar in a heavy-based frying pan over moderate heat. Once the sugar has dissolved, increase the heat and cook to a deep caramel. Immediately remove the pan from the heat and pour in the apple juice - be careful as it will splutter. Add the shallots and pour in a splash of the Calvados liqueur. Add the chicken stock and allow to simmer gently.
4. Cut the apples into ¼’s - add some butter to a non stick pan and allow to bubble then add the apples cut side down and when they start to brown scatter some sugar over and turn over carefully and allow the apples to caramelise. Set aside somewhere warm
5. Meanwhile bring a pan of water to the boil and blanch the chard for 1 minute. Drain and squeeze out any excess water.
6. Heat a saute pan and add a little olive oil. Sauté the shallot, and crush in the garlic. Add the thyme leaves and the drained chard. Sauté for a further 2 minutes.
7. Add the butter to the sauce whisk until blended the add the blackberries and cook for a final 1-2 minutes.
8. Add the duck breasts back into a hot dry pan to warm through.
9. Spoon the chard onto the plates alongside the warm parsnip puree. Carve the duck into three or four thick slices and arrange on top of the chard. Spoon the sauce around the garnish, then add the caramelised apples and serve