2 Gressingham duck breasts
Baby vegetables (carrots, leeks, beetroot, turnips, quantity as desired)
Butter
Salt
20g griottine cherries
Baby beetroot cress
Method
1. Preheat the oven to 180°C.
2. Trim the excess fat off the breasts and place skin-side down into a medium-hot pan, slowly rendering the fat down and starting to cook the breasts, turning them until they’re golden brown. This till take around 5 minutes.
3. Remove from the pan and place into the oven for 4 minutes for medium-rare.
Baby vegetables
1. Peel and trim the baby vegetables and blanch in boiling, salted water for a couple of minutes – make sure the vegetables still have crunch – then place them into iced water to stop the cooking process.
2. Remove the vegetables from the water and place in the fridge until required.
To serve
1. Remove the duck breasts from the oven and allow to rest for 4 to 5 minutes.
2. Heat up the duck jus in a small pan.
3. Using a sharp knife, cut the duck breast in half lengthways then cut each half into three across the fillet to form duck nuggets. Put on a plate.
4. In a sauté pan, add a small knob of butter and sauté the baby vegetables – this will only take a minute or so. Season with salt and then arrange them on the plate around the duck nuggets.
5. Chop a few of the griottine cherries into the hot duck jus and spoon around the dish.
6. Garnish the dish with baby beetroot cress and serve straightaway.
