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






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.



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.