Pan-seared Gressingham duck breast with saute cabbage and spinach, potato cake and a red wine shallot reduction

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  • 'This recipe is one of the most popular dishes on my menu,' says head chef of The Black Boy Inn, Kevin Hodgkiss, 'and probably one of the tastiest too. I use Gressingham duck because it is a lot more tender and tastier compared to its French counterparts. Its crispy skin and succulent meat compliment each other perfectly.'

    ‘This recipe is one of the most popular dishes on my menu,’ says head chef of The Black Boy Inn, Kevin Hodgkiss, ‘and probably one of the tastiest too.  I use Gressingham Duck because it is a lot more tender and tastier compared to its French counterparts. Its crispy skin and succulent meat compliment each other perfectly.’

    Ingredients:
    2 Gressingham duck breasts
    10 new potatoes (blanched)
    ¼ Savoy cabbage
    1 handful of de-stalked spinach leaves
    Small amount of plain flour for dusting
    1 large shallot (diced)
    1 garlic clove (diced)
    500ml of red wine
    50ml of Balsamic vinegar
    50g brown sugar
    Salt and pepper
    Small knob of butter
    Small amount of chopped chives

    Method:
    1. Put red wine, balsamic vinegar, garlic, shallot and brown sugar into a thick bottomed pan and bring to the boil. Simmer on heat until reduced down to a syrup. Take off heat and allow to cool. When cool, adjust consistency with a little hot water if needed.

    2. Crush the new potatoes in a bowl and add salt and pepper and chopped chives. Split into two and form into disk shapes about 2 inches thick. Coat cakes in plain flour.

    3. Get three large frying pans hot with a little olive oil in each.

    4. Trim excess fat from around duck breasts and score the fat in a diagonal motion several times.  Season then place skin side down into first hot pan. After about two minutes turn over, then place into hot oven (180°C).

    5. In the second pan, fry the potato cakes until golden brown on both sides, and then place into the oven.

    6. In the third pan add your knob of butter, spinach and shredded Savoy cabbage. Season and turn out onto kitchen paper.

    7. After about 8 minutes, bring the duck out and place onto kitchen paper and allow to rest. This gives the muscle time to relax.

    8. Place your potato cake onto a plate and arrange cabbage and spinach on top.  Slice duck thinly and arrange around. Spoon over red wine reduction.

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