Crispy Duck With Sherry Jus, Slow Cooked Beetroot & Potato Nest

• Serves: 4
• Preparation Time: 1 hour
• Cooking Time: 1 hour

INGREDIENTS

Beetroot:

4 medium beetroots

1 Tbsp salt

½ Tbsp whole black peppercorns

3 Tbsp sugar

2 whole star anise

1 Tbsp fennel seeds

1 lemon

1 Tbsp olive oil

2 Tbsp balsamic vinegar

1 Tbsp honey

1 tsp fresh thyme leaves

Sherry Jus:

2 tsp butter

1 garlic clove, finely chopped

1 tsp fresh thyme leaves

1 tsp flour

1/3 cup sherry

¼ cup red wine

Juice and zest of 1 orange

¼ cup chicken stock

Salt

Pepper

Potato Nest:

2 medium potatoes

2 cups cooking oil

½ tsp salt

Duck:

4 small-medium duck breasts

1 Tbsp salt

1 Tbsp cooking oil

4 small, neat bunches of fresh thyme.

METHOD

Beetroot:

Preheat the oven to 190C.

Put the beetroot whole into a pot with a tablespoon of salt, peppercorns, sugar, star anise and fennel seeds. Cut your lemon in half, squeeze the juice into the pot, and drop the lemon pieces in. Fill the pot with water, enough to ensure the beetroot are covered.

Put the pot on the stove and bring to a boil, then turn down the heat and allow to simmer until the beetroot is just cooked, about 25 minutes.

Remove the beetroot from the liquid and allow them to cool. Once they are cool enough to handle, use a clean cloth to peel off the skins.

Slice the beetroot into 1/2cm thick rounds.

Put the beetroot into a bowl with the olive oil, balsamic vinegar, honey and thyme leaves. Toss until well coated then evenly place them on a baking tray in one layer lined with baking paper. Roast in the oven for 20-30 minutes, until slightly caramelised.

Sherry Jus:

Heat the butter in a pan over a medium-low heat. Once melted, add the garlic and thyme. Sauté for 5 minutes until the garlic is soft. Add the flour, stir through for 2 minutes then deglaze with the sherry and red wine. Let the sherry simmer for 2 minutes, then add the orange juice, zest and stock. Simmer slowly for about 15 minutes, or until slightly thickened and glossy.

Strain then season to taste with salt and pepper.

Potato Nest:

Peel the potatoes and julienne them into fine match sticks. This is easiest with a mandolin. Press the potato strings between paper towel to get rid of as much moisture as possible.

Heat the oil in a small pot over a medium heat. Sprinkle in half of the potato and allow to fry until golden and crisp. Drain on paper towel and season with a pinch of salt.

Duck:

Score the skin of the duck breasts in a criss-cross pattern, making each of your slices about 1cm apart. When doing this, ensure to only slice through the skin, and not the flesh of the breast.

Salt the duck breasts, ensuring you rub it into the skin well. Allow them to sit out for 15-20 minutes, this draws out the moisture for a crispy skin. Pat the duck dry with paper towel.

Put the cooking oil into a large pan. Place the duck breasts in skin side down. Put the pan onto the stove top over a medium-high heat. Allow the duck skin to render down, discarding the excess fat in the pan as you go. Render until almost all the skin has melted away and the skin is crispy and golden.

Turn the breasts onto their side, leaning them against each other so they can colour around the edges, about 1 minute per side, then turn them so the skin side is up. Allow them to cook for about 2 to 4 minutes, depending on the size of the breasts and how well you want them done.

Place them on a board skin side up and allow them to rest for 5 minutes.

Trim of the top and bottom, then slice them duck into 1.5cm thick slices.

To plate:

Layer the beetroot slices on the centre of four plates in a circle shape.

Place a small bunch of thyme on top of each, just off centre. Place the sliced duck breasts against the thyme and top it with a nest of crispy potatoes.

Light the thyme so it starts to smoke and serve immediately. Pour the jus just next to the duck at the table.