Roasted Duck Breast with Parisian Potatoes, Carrot Puree and Fondant, Asparagus & Blackberry Jus from Hayfield Manor, Co Cork

Ingredients:

2 Duck Breast

2 Rooster Potatoes

2 Sprigs of Thyme

100g Duck Fat

2 Carrots

400ml Chicken Stock

100g Butter

4 Asparagus

200ml Veal Jus

8 blackberries Nasturtium Leaves

Method Parisian Potatoes:

Peel the potatoes and scoop out with a Parisian Scoop (melon baller).

Steam potatoes for 3-4 minutes until the outside is a little soft.

Place the steamed potatoes onto a tray with the 100g of duck fat and sprigs of thyme.

Roast the potatoes in the oven at 180 °C for 10 minutes until they are crispy on the outside and soft in the centre.

Carrot Puree:

For the carrot puree, chop half of the carrots and place in a small pot.

Add 100g of butter to the pot and just enough water to cover the carrots. Season the carrots a little.

Cook the carrots until they tender and puree in a blender until smooth.

Carrot Fondant:

Peel & cut the carrots into 2cm in length. Place in small shallow pan, flat side down with 100g of butter. Cook on medium heat for 2 minutes. Add chicken stock until carrots are submerged and simmer on medium heat until tender.

Duck:

Score the skin side of the duck breast, ensuring not to cut into the flesh. Place the duck breasts skin side down into a cold pan, turn heat to medium & allow to cook for 7 – 10 minutes on medium heat until all fat is rendered out and the skin is crispy. Flip the duck breasts over onto the flesh side and cook for another 2 minutes. Place the pan in a pre-heated oven at 180 °C for 3 minutes. Remove from oven, cover with tin foil and allow to rest for 5 minutes. You should then have a beautiful pink duck breast.

Asparagus: Prepare the asparagus by removing the woody end. Cook in boiling salted water for 2 minutes. Then sauté in a little butter.

Sauce: For the sauce, heat the veal jus in a pan and add the blackberries.

Plate the dish, half fresh blackberries and garnish with nasturtium leaves.