Pan roasted duck breast

The Greenbank Hotel, Cornwall

2 Creedy Carver duck breasts
4 small parsnips

Braised red cabbage
1 small red cabbage
1 red onion, sliced
70g soft brown sugar
70ml cider vinegar
100ml red wine
100ml port
1 cinnamon stick
1 orange, cut in quarters
4 star anise

Fondant potato
3 potatoes, cubed
150g butter
75ml chicken stock
1 clove garlic, crushed
3 sprigs thyme
1 sprig rosemary

Cherry purée
50g tinned morello cherries

Port jus
200ml good quality ruby port 5 sprigs thyme
750ml beef stock

Fondant potato, spiced red cabbage, piccolo parsnip,
cherry gel and honey port jus

Serves 2

With this recipe it is important to carefully follow the timings, order of preparation and cooking.

Cut the red cabbage into thin slices, removing the core. Cook all of the ingredients together in a large saucepan for approximately two hours.

Melt the butter for the potato in a pan, add the potatoes, and colour until golden brown. Add the chicken stock, garlic, rosemary, salt and pepper. Cook in the oven at 180˚C for 25-30 minutes.

For the cherry purée, drain and purée the tinned cherries. Bring the purée to the boil with 30ml of water and 30g of sugar. Reduce slowly by half; check for taste, leaving it sharp and not too sweet so as to cut through the natural fattiness of the duck.

Add all the port jus ingredients to a saucepan. Reduce the liquid by half until the sauce sticks to the back of a spoon.

Scrub and parboil the parsnips until soft but still with a crunch.

Prepare the duck breasts by scoring the skin. Heat a pan – no oil is needed as there is enough fat in the duck skin. Place the breast in the pan, and leave until the skin is golden brown. Add the parsnips and toss in the oil created from the duck. Transfer the breast and parsnips to the oven at 180˚C for 7 minutes, then leave to rest for five minutes. Carve and serve.

To plate, ‘paint’ a line of cherry purée on the plate. Arrange the potatoes around the purée and carefully arrange a little cabbage on the plate: make sure it is well drained or it will spoil the look of the end dish. Cut the duck breast in half or slice thinly, then lay the duck on the cabbage, topping with the crisped parsnips. Either serve the sauce separately in a small jug or drizzle a little on the plate.