Roast Duck Breast Recipe

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Ingredients

Roasted duck breast

4 duck breasts duck breast
1 knob butter knob butter

For the bubble and squeak

350 g g potatoes potato
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 spring onion
large
salt salt
peppers pepper

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

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1:00 h
(5)

Method

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.

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Preheat the oven to 180°C/160°C fan/gas mark 4.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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.

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