| Ingredients
4 x duck breasts
4 x duck hind quarters
600g Jerusalem artichokes, peeled and chopped
100ml cream
25g butter
½ onion, roughly chopped
125ml white wine
2 sprigs thyme
2 plums, pitted and cut into segments
125ml port
2 tbls sugar
500ml duck or chicken stock
12 sprigs onions cut down the middle and washed
Serves 4
Method
1) Season the duck thighs and place skin side down on a baking tray and bake for 20 minutes at 180°C. Turn the thighs over and bake for a further 45 minutes. Remove and keep to one side until serving.
2) Fry onions with butter over low heat until translucent. Add Jerusalem artichokes and cook for a further 5 minutes. Deglaze pot with white wine and add cream and thyme. Simmer until the Jerusalem artichokes are soft (approx 15 minutes).
3) Blend Jerusalem artichokes and white wine sauce until smooth with a food processor and pass through a fine sieve.
4) Place plums, sugar, duck stock and port in a small pot and reduce until syrup consistency is reached.
5) Pass through a sieve and keep to one side.
To Serve
1)
Season the duck breast and fry skin side down for 8 minutes until crispy. Turn over and fry for another 2 minutes.
2) Place a spoon of puree in the middle of a plate. Fry spring onions in a hot pan for 2 minutes and place on top of puree.
3) Slice duck breast thinly and arrange on top of spring onions.
4) Place the duck thigh next to the breast and drizzle the port syrup sauce over the duck.
5) Serve with mashed potato and garnish with parsley.
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