Duck breast with cherry hoisin sauce, pommes purée and charred broccoli
Method
- 1
1. For the pommes purée, place the potatoes in a saucepan of cold, salted water and bring to the boil. Simmer for 18-20 minutes until tender. Drain the potatoes thoroughly and let them steam dry
- 2
2. Meanwhile, gently warm the milk and cream in a small saucepan until steaming but not boiling
- 3
3. Mash the potatoes until smooth, or ideally push them through a sieve one at a time. Beat in the chopped butter a little at a time with a spatula, until fully emulsified into the potato. Finally, add the warm milk and cream mixture until silky and smooth. Taste and season with salt if needed
- 4
4. Season the duck breasts with salt and pepper and place skin-side down in a cold, dry frying pan. Place on a medium heat and cook slowly for 10-12 minutes to allow the fat to render out gradually and for the skin to become golden and crisp. Turn the duck over and cook for a further 4 minutes. Rest the duck for 10 minutes loosely covered on a tray, leaving the fat behind in the pan
- 5
5. Preheat the grill to high
- 6
6. Stir the shallots, garlic and ginger to the pan and cook for 1 minute. Add the red wine vinegar and let it reduce by half
- 7
7. Add the cherries, hoisin sauce, balsamic vinegar and honey. Bring to a gentle simmer and cook for 12 minutes until the cherries have softened and the sauce has thickened. Taste and adjust the seasoning
- 8
8. Whilst the sauce is simmering, rub the broccoli with olive oil and season with salt and pepper. Place on a baking tray and grill until charred, then finish with a squeeze of lemon. Slice the duck breast
- 9
9. To serve, plate up the pommes purée, add the duck breast slices alongside. Spoon the cherry hoisin sauce over the duck and arrange the broccoli in the middle