Duck breast with chicory and potato dauphinoise


Duck breast with chicory and potato dauphinoise

Josh Eggleton's duck breast recipe with potato dauphinoise would be perfect for a dinner party.

  • Serves2
  • Preparation Time5 mins
  • Cooking Time1 hour 30 mins

Ingredients

Pan-roasted duck breast

  • 2 Gressingham duck breasts
  • Salt
  • Pepper

Potato dauphinoise

  • 400g of Maris Piper potatoes, peeled and sliced thinly
  • 1 garlic clove, minced
  • 300ml of whole milk
  • 200ml of double cream
  • 2 pinches of grated nutmeg
  • Salt
  • Pepper

Caramelised chicory

  • 2 heads of white chicory
  • 100ml of Kikkoman soy sauce
  • 400ml of orange juice
  • 50g of butter
  • Caster sugar

Red wine sauce

  • 1 shallot, thinly sliced
  • 1 carrot, thinly sliced
  • 1 leek, white only, thinly sliced
  • 1 garlic clove, crushed
  • 1 celery stick, thinly sliced
  • 1 sprig fresh rosemary
  • 1 sprig of fresh thyme
  • 1 bay leaf
  • 20ml of red wine
  • 50ml of red wine vinegar
  • 100ml of port
  • 500ml of brown chicken stock
  • vegetable oil

Method

To prepare the potato dauphinoise, finely slice the potatoes using a mandolin and set aside in water until required.

Combine the cream, milk, nutmeg, garlic and a pinch of salt and pepper in a large saucepan and bring to the boil. Once boiling, remove from the heat and set aside Strain the water off the potatoes and layer inside a small oven dish lined with baking paper, being sure to overlap each layer as you go.

Preheat the oven to 160°C / gas mark 3. Pour enough of the cream mixture over the potatoes to cover and bake in the oven for 45 minutes or until slightly golden on top and tender through the middle.

Remove from the oven and allow to cool. Weigh down with butter, cheese or any other heavy square object and set aside in the fridge to press for up to 12 hours.

For the red wine sauce, place a medium sized pot onto a high heat and add enough vegetable oil to coat the base of the pan. As soon as the pan begins to smoke, add the shallots, carrots, leek, garlic and celery.

Cook until the vegetables reach a dark golden brown colour. Add the thyme, rosemary, port, wine and vinegar, turn down to a simmer and reduce until almost dry.

Add the brown chicken stock and reduce again by half. Remove from the heat, strain through a fine sieve into another pan and set aside until required.