INGREDIENTS
1 duck breast, excess fat and sinew removed
5/6 leaves of baby gem lettuce
½ litre good quality duck stock or brown chicken stock, reduced by half
50ml good quality red wine
50ml red wine vinegar
1 sprig thyme
1 potato, finely grated
5g picked thyme leaves, keep the stalks
2 tbsp clarified butter
Salt and pepper
50g griottine cherries plus the syrup that they come in.
50g fresh cherries
25g raisins
2 shallots
Recipe continues
METHOD
Place the duck into a pre heated pan, seal on both sides and place into the oven (200C) for 6 min turn after 3, remove and rest. Keep the pan.
Mix the grated potato with the thyme leaves, clarified butter and season, place into a small pan and cook on both sides until golden brown.
Tip away the fat from the pan that the duck was cooked in, place the pan back onto the heat add the shallots, then the red wine the vinegar and cherry syrup and reduce, add the stock and reduce to correct consistency. Pass through a fine sieve and then add the diced cherries and rehydrated raisins.
Toss the washed baby gem leaves in butter and drain.
To serve place the potato into the centre of the plate, the sliced the duck breast and on top, place the gem leaves around and drizzle with the sauce.