Duck breast, spinach, roast celeriac
The versatility with duck is second to none. In the restaurant we use the breast and leg of duck in many different ways. The important thing about cooking the breast is that as well as getting the skin crispy, inside it has to be pink so that it is still moist and tender.
SERVES 4
4 duck breasts
1 packet spinach
100g butter
20 charlotte potatoes
1 celeriac
100ml olive oil
100g butter
1 bunch parsley
2 – 3 shallots
1 teaspoon garlic
Method
Place charlotte potatoes in a pot and cover with water and a little salt. Boil until cooked and leave to cool. Depending on your preference either peel or leave skin on potatoes and slice evenly. Place slices into a hot frying pan and sear and turn until you get a nice golden colour on each side. Place slices onto a tray until needed.
Pick, wash, dry and chop parsley. Peel and chop shallots and garlic finely.
Re-heat potatoes in a pot with a little butter and once heated, add parsley, shallots and garlic and season to taste.
Pick, wash and cook spinach in boiling salted water and refresh in iced salted water. Drain well and squeeze excess liquid from spinach. Re-heat in a wide pan with a little butter and season.
Peel celeriac and cut in half. Then cut into wedges and halve again. Place in boiling salted water to cook and refresh in iced salted water. Add a little butter to a fry pan and place in celeriac wedges. Lightly fry to achieve a nice golden colour all over.
Season duck breasts on both sides. Place in hot frying pan skin down, turn once then return to skin side down and place in oven. 180 degrees Celsius for about 8 – 10 minutes. Remove and allow to rest before carving and plating.
Dressing the plate
Put potatoes top left and spinach at the bottom of the plate. Carve duck breast and place over spinach. Celeriac placed at top right.
Enjoy!
Brian Maule at Chardon d’Or Restaurant, 176 West Regent Street, Glasgow, G2 4RL
Tel: 01412483801 Email : info@brianmaule.com Website : www.brianmaule.com
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