Roast Duck Breast and Creamy Peppercorn Sauce
with Truffled Chips and Serrano Ham Wrapped Asparagus
- Sulphites
- Milk
Ingredients
450 grams
Potatoes
1 unit(s)
Echalion Shallot
160 grams
Asparagus
2 unit(s)
Duck Breasts
1 sachet(s)
Cracked Black Pepper
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
10 grams
Chicken Stock Paste
75 grams
Creme Fraiche
(Contains: Milk)
2 slice(s)
Serrano Ham
1 sachet(s)
Truffle Zest
20 grams
Wild Rocket
Not included in your delivery
150 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, bake on the middle shelf until golden, 30-35 mins. Turn halfway through.
Meanwhile, halve, peel and chop the shallot into small pieces. Trim the bottom 2cm from the asparagus and discard.
Heat a medium frying pan on medium-high heat (no oil).
Once hot, lay the duck in the pan, skin-side down, and fry until the skin is golden, 6-8 mins. Flip, then sear the other side for 1 min more.
Transfer to a baking tray, skin-side up, and season with salt and pepper. Roast on the top shelf of your oven until cooked, 16-18 mins.
When the duck has been roasting for 5 mins, remove from the oven and add the asparagus to the same baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. Return to the top shelf and roast the duck and asparagus for the remaining 10-12 mins.
Once cooked, transfer the duck and asparagus to a plate and rest for 5 mins. IMPORTANT: Wash your hands and equipment after handling raw duck and its packaging. The duck is fully cooked when no longer pink in the middle.
Heat a drizzle of oil in a medium saucepan on medium heat. Add the shallot and fry until softened, 3-4 mins.
Stir in the the crushed peppercorns and cider vinegar. Allow the vinegar to evaporate, 1 min. Next, stir in the chicken stock paste and water (see pantry for amount) and allow it to reduce by about half, 2-3 mins. Reduce the heat, then stir in the creme fraiche and simmer until thickened, 1-2 mins. Remove from the heat.
Wrap the Serrano ham slices around bunches of the roasted asparagus.
Once the duck has rested, cut widthways into 1cm thick slices.
When the chips are cooked, sprinkle over the truffle zest.
Share the duck, chips, asparagus bundles and rocket leaves between plates.
Spoon the peppercorn sauce over the duck. Drizzle a little olive oil over the rocket to finish.
Enjoy!
