Roasted duck breast
|4||duck breasts duck breast|
|1||knob butter knob butter|
For the bubble and squeak
|350 g g|| potatoes
(peeled and chopped)
|500 g g||parsnips parsnip|
|45 g g||butter butter|
|1 tbsp tbsp||vegetable oil vegetable oil|
|0.25 tsp tsp||mixed spices mixed spice|
|250 g g||Brussels sprouts Brussels sprout|
|2|| spring onions
For the thyme gravy
|1||beef stock beef stock|
|1 tsp tsp||cornflour cornflour|
|250 ml ml||water water|
|1 sprigs sprig||thyme thyme|
|2 tbsp tbsp||double cream double cream|
|1 tbsp tbsp||Worcestershire sauce Worcestershire sauce|
|0.5 tsp tsp||soft brown sugar soft brown sugar|
Roasted duck breast with Brussels sprout bubble and squeak and thyme gravy
This roasted duck breast recipe is perfect for special occasions. With a rich thyme gravy and fluffy Brussels sprout and parsnip ‘bubble and squeak’ cake, it’s bound to become a firm seasonal favourite.
- Bring a large pan of salted water to the boil and add the potatoes and parsnips. Cook for 10 - 15 minutes, or until tender, then drain well and roughly mash.
- Add 15g of butter to the mash along with the mixed spice and seasoning. Mix well to combine, then set aside to cool a little.
- Meanwhile, trim the Brussels sprouts and spring onion and finely slice them both. Heat a further 15g butter and the vegetable oil in a frying pan and sauté the Brussels sprouts over a medium-high heat for 5 minutes.
- Add the spring onions to the pan and cook for a further 3 minutes, then transfer to the mashed potato mixture and mix until evenly incorporated.
- Once cool enough to handle, divide the mixture into quarters and shape each piece into a 9cm round. Set aside to rest until ready to serve.
- Preheat the oven to 180°C/160°C fan/gas mark 4.
- Add a knob of butter to a frying pan and, once hot, place the duck breasts skin-side down into the pan. Fry for 5 minutes, basting the breasts in the butter, then turn and cook for a further 2 minutes.
- Transfer the duck breasts to a baking tray and place in the oven for 5 - 7 minutes to finish. Once cooked, remove the breasts from the oven - leaving the oven on - and leave to rest until ready to serve.
- Meanwhile, prepare the gravy. Mix the cornflour with a little water in a small dish to form a smooth paste and set aside. In a small saucepan, combine the water, thyme, cream, sugar and Worcestershire sauce and begin to bring up to the boil.
- Once the gravy is reaching boiling point, crumble in the stock cube and mix until dissolved. Simmer for 5 minutes, then whisk in the cornflour paste and simmer gently until thickened. Season to taste before serving.
- Cook the bubble and squeak rounds in a frying pan in the remaining butter until golden brown on each side. Transfer carefully onto a baking tray and bake in the oven for a further 5 minutes.
- Place a bubble and squeak cake on each plate, then slice the duck breasts and arrange across the plates. Drizzle over a little of the gravy to serve.