Pan Fried Duck Breast with Sweet Potato, Baby Beetroot,
Savoy Cabbage with Pancetta & a Westmorland Jus
4 x Taste of the Lakes Duck Breasts
2 x Large Sweet Potatoes
1/2 x Savoy Cabbage
6 x Baby Beetroot
1/4 Pint Red Wine
2 x Desert Spoons of Hawkshead Westmorland Chutney
4 x Pieces of Sliced Pancetta
1/2 pint Essential Cuisine Veal Demi Glace
Method
- Slice the sweet potato and cut into discs with a small cutter
- Cook the sweet potato in boiling water until almost cooked, then put it into cold water and dry on a towel
- Cook the baby beetroot in water, 1/2 of the red wine and a little sugar
- Shred the Savoy cabbage, blanch in boiling water, refresh and then dry
- Dice the pancetta & then cook in a little butter
- In a hot dry pan cook the Duck breasts (skin side down) and season
- Reduce the rest of the red wine with the chutney and add the veal demi glace
- When the duck is golden brown, turn over and cook on low for a couple of minutes, then turn off and rest
- Empty the fat out of the pan and fry the sweet potato until golden
- Add the cabbage to the pancetta
- Pass the sauce through a sieve and keep warm, When the baby beetroot is cooked, peel and season
- Put the cabbage on the plate with 3 sweet potato discs and put 3 baby beetroot on top
- Carve the duck and place on the cabbage, Pour the sauce over the duck
Enjoy
