Spiced duck with carrot purée
MasterChef winner Dhruv Baker passed this on to judge John Torode, and now he's sharing it with us too
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 45 mins
Cook 45 mins
- For the purée, put the carrots in a pan with 250ml water and everything but the coriander. Bring to a simmer, cover then cook for 15 minutes, or until completely tender. Drain, saving the liquid. Blend in a processor, adding enough liquid to make a purée. This can be kept warm or reheated later.
- Toast the first four spices for the spiced stock in a hot dry pan for a few minutes until they become fragrant then grind roughly. Heat the veg oil in the pan then add the dried red chilli. Fry briefly then add the garlic and ginger. Cook for 30 seconds then add the crushed spices and asafoetida then cook for 30 seconds. Add the remaining spices and 1/2 tsp salt and cook for 30 more seconds. Add the stock then simmer until reduced to about 200ml. Strain.
- Score the skin of the duck breasts with a sharp knife. Season the skin side only. Put the duck breasts in a cold non-stick frying pan skin-side down over a medium heat. As the pan heats it will melt the fat under the skin. After about 5 minutes, the skin should colour around the edges. Check by lifting the duck up - when golden and crisp, about 8 minutes, turn over and cook for two minutes. Pour off the excess fat.
- Add the stock and bring to a simmer. Put a knob of butter on each breast and simmer for two minutes, take off the heat and rest for 3 minutes. Slice the duck and serve with the carrot purée and a little of the spiced stock.
PER SERVING
761 kcalories, protein 41.6g, carbohydrate 9.0g, fat 62.3 g, saturated fat 17.8g, fibre 2.0g, salt 1.52 g
Recipe from olive magazine, March 2011.
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http://www.bbcgoodfood.com/recipes/1145648/
http://www.bbcgoodfood.com/recipes/1145648/
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Ingredients
- 4 duck breasts , skin on
- 50.0g butter
FOR THE SPICED STOCK
- ½ tsp nigella (black onion) seeds
- ½ tsp fenugreek seeds
- ½ tsp black mustard seeds
- 1.0 tsp fennel seeds
- 3.0 tbsp vegetable oil
- 2 dried red chillies , crushed
- 1.0 tsp crushed garlic
- 1.0 tsp finely grated ginger
- ½ tsp asafoetida (optional)
- ½ tsp chilli powder
- ½ tsp garam masala
- ½ tsp turmeric
- 500.0ml chicken stock
FOR THE CARROT PUREE
- 2 large carrots or 4 medium, peeled and cut into chunks
- 50.0ml white wine vinegar
- 1.0 tsp golden caster sugar
- ½ tsp coriander seeds , toasted
- ½ tsp chilli flakes
- 1½ tsp desiccated coconut
- coriander leaves, to serve
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 45 mins
Cook 45 mins
Ingredients
- 4 duck breasts , skin on
- 50.0g butter
FOR THE SPICED STOCK
- ½ tsp nigella (black onion) seeds
- ½ tsp fenugreek seeds
- ½ tsp black mustard seeds
- 1.0 tsp fennel seeds
- 3.0 tbsp vegetable oil
- 2 dried red chillies , crushed
- 1.0 tsp crushed garlic
- 1.0 tsp finely grated ginger
- ½ tsp asafoetida (optional)
- ½ tsp chilli powder
- ½ tsp garam masala
- ½ tsp turmeric
- 500.0ml chicken stock
FOR THE CARROT PUREE
- 2 large carrots or 4 medium, peeled and cut into chunks
- 50.0ml white wine vinegar
- 1.0 tsp golden caster sugar
- ½ tsp coriander seeds , toasted
- ½ tsp chilli flakes
- 1½ tsp desiccated coconut
- coriander leaves, to serve
PER SERVING
761 kcalories, protein 41.6g, carbohydrate 9.0g, fat 62.3 g, saturated fat 17.8g, fibre 2.0g, salt 1.52 g
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