Peppered duck with vanilla mash, pea & wild mushroom ragout

Wednesday, 14 June 2017 - 12:46 | Views - 986

Ingredients

2 duck breasts

1 tbsp cracked black pepper

85g smoked bacon lardon

50g wild mushroom, such as chanterelle or oyster, sliced

2 tbsp Port or marsala

100g fresh pea

100ml chicken stock

500g potato

2 tbsp double cream or crème fraîche

¼ vanilla pod, split open

small knob of butter

Prep: 15 MINS
Cook: 35 MINS

Method

1)Peel the potatoes and cut into chunks.

Place them in a pan of cold, salted water and bring to the boil.

Turn down the heat and simmer for 10 mins until tender, then drain in a colander.

While they are draining, place the pan back on a low heat with the cream and vanilla pod and heat to infuse.

Remove vanilla pod and take pan off the heat.

Push the potatoes through a ricer back into the pan.

Add the butter and seasoning, then beat to form a smooth mash.

Set aside.

2)Season the duck all over with salt and press the pepper into the skin side.

Put the duck, skin-side down, in a cold frying pan and place over a low-medium heat.

As the pan heats up, the duck will start to cook – you only want a gentle sizzle coming from the pan.

If it is cooking too quickly, turn the heat down slightly.

Cook for 10 mins, shaking the pan occasionally.

When the skin is mahogany and crisp, flip the breasts over and cook on the flesh side for 5 mins more.

This will give you duck that is slightly pink in the middle.

Transfer the duck to a tray or plate and leave it to rest.

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