Pretty as a Picture, and Just as Delicious!

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Roast duck, fresh asparagus, mashed potatoes and cabbage.  Those words alone could paint the picture of this delectable meal, but just so you  are sure, here is the final plated presentation....

Roast Duck Breast with Asparagus, Caramelized Shallot and Cabbage

Serves 4

Total Time:  50 minutes

Ingredients

Roast Duck Breast

4 duck breasts

salt

pepper

Duck Sauce

1 medium onion, thinly sliced

1 garlic clove, minced

1 sprig of fresh thyme

1 bay leaf

6 oz of bitter (ale, medium to dark)

4 tbsp of butter

2 cups of chicken stock

olive oil

Hispi Cabbage and Shallots

1 Hispi cabbage, finely shredded

2 shallots, thinly sliced into rings

4 tbsp of butter

salt

pepper

Seared Asparagus

16 asparagus spears

2 tbsp of butter

Preparation

Duck Sauce

Heat a small amount of olive oil in a heavy bottomed saucepan over a medium heat. Fry the sliced onion, garlic, thyme and bay leaf until golden brown.

Continue to fry for 2-3 minutes. Then, add the ale and bring to a boil, cook until reduced by 3/4.

Add the chicken stock, bring to a simmer and reduce again by half. Strain through a fine chinoise. Whisk in the butter and season to taste with salt and pepper. Set aside until required.

Hispi Cabbage and Shallots

Bring a large pot of salted water to a boil. Lower in the shredded cabbage and cook until tender, about 3 minutes, drain and set aside.

Place a heavy bottomed saucepan over a medium heat and add the butter. As soon as it begins to foam, add the sliced shallots and sweat in the butter before adding the hot blanched cabbage. Cook for a further 5 minutes and season to taste with salt and pepper.

Asparagus

Blanch the asparagus in boiling water for 3 minutes until tender, drain and plunge into ice water to refresh. Cut each spear in half length ways and pan-fry in a little butter until a light golden brown color. Season with salt and keep in a warm place.

Duck Breast

To cook the duck, preheat the oven to 425°F. Gently score the skin with a sharp knife. Season the duck breasts with salt and pepper and heat 1 tbsp of olive oil in a roasting tray or ovenproof pan on top of the stove.

Place the breasts, skin-side down, in the pan and fry over a medium heat for 8-10 minutes, allowing the skin to release fat while turning golden brown. Turn and finish cooking in the oven for 7-8 minutes. Remove from the pan and let rest in a warm place for 4 minutes.

Plating/Presentation

Ladle enough duck sauce to thinly cover the bottom of the plate.  Lay 4 asparagus spears down over the sauce at an angle. Slice the duck breast and fan it out on top of the asparagus. Add the hot cabbage and mashed potato (if serving) to one side and again, lightly ladle a little more of the duck sauce over top. 

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