Duck breast, witlof, fondant potato, pickled beetroot, orange gastrique
A dish of many complexities. Cooking with these duck breasts bring an amazing rich depth, the witlof will add some bitterness, beetroot ;sweetness and the orange gastrique will provide some acid to cut a swathe through the lot. A contemporary peek at duck à l’orange.
Pic - Brian Usher
Caramelized Witlof
2 witlof, halved length ways
Juice of 1 lemon
Water to cover
2 tablespoons of unsalted butter
2 tablespoons of raw sugar
Sea salt and black pepper to taste
Pre heat oven to 180*C. Place endive in a small oven tray. Squeeze lemon juice over the witlof and then add enough water to barely cover. Season well. Coveer the tray with foil and braise until cooked but still a little firm.
To serve melt butter in a pan until just beginning to foam, add sugar and then witlof. Cook without burning until witlof is evenly caramelized.
Orange Gastrique
1 cup of raw sugar
½ cup sherry vinegar
Juice of 3 oranges
Combine ingredients in a non reactive saucepan, reduce until a syrupy consistency. You can swirl in 2 tsp of butter just before serving if a richer consistency is desired.
Fondant Potato
2 Desiree potatoes
A generous sprig of thyme
Chicken stock to cover
3-4 tablespoons of unsalted butter
Sea salt and black pepper
Peel and cut potatoes to any desire shape, keep them reasonably thick. Place in a small pan with thyme and season very well. Pour over chicken stock and bring the level just below the surface of the potato. Place butter that has been cubed over the potato and then with a low heat let them cook. They will be ready when the chicken stock has reduced and you are left with an amazing emulsified rich liquid. Remove the potato carefully and serve.
Pic - Brian Usher
Pickled Beetroot
1 large beetroot
Pickling liquid, consisting of water, white wine vinegar, peppercorns, sea salt, bay leaf, mustard seeds and crushed garlic.
Produce enough pickling liquid to cover the beetroot. Cook unpeeled until soft. Cool and then peel. Dice into neat cubes 1cm square.
Duck Breast
2 free range organic duck breasts
Sea salt and ground white pepper
Small amount of olive oil
Heat your pan gently with a ¼ tsp olive oil, add seasoned duck breasts skin side first and cook for4- 5 minutes. Ensure you r pan is not to hot as you want to render out the fat from the skin slowly, this will crisp up the skin nicely and allow the heat to penetrate into the duck. As the fat is rendered into the pan take a spoon and regularly baste the duck with its own fat. Turn over and then continue to cook for a further 2 minutes, basting the skin side as well. Remove to a plate to let rest for 10 minutes.
Cut duck breast to appropriate sized pieces and serve with the other preparations. For serving suggestion refer to my presentation.
Pic - Brian Usher
