- 8
Ingredients
- 8 duck breast fillets (about 200g each)
- 2/3 cup (165ml) espelette pepper jelly (recipe follows)
- Roasted potatoes with gruyere, smoked bacon and chives
- Flat leave parlsey leaves, to garnish
- Espelette Pepper Jelly
- 3 red capsicums, quartered
- 4 cups *880g) caster sugar
- 1 cup (250ml) cider vinegar
- 1 tablespoon hot paprika
- 2 tablespoon chilli powder
- 50 g parcket jamsetta
Preparation
Step 1
Using a sharp knife, make 6-8 diagonal incisions in the skin of each breast. Make 6-8 more incisions the other way to create a criss cross pattern. The cuts should be deep in the skin, but not cut through to the flesh. Scoring helps the fat melt and will stop the breast shrinking up as it cooks.
Sprinkle duck with salt on both sides.
Heat a large dry frypan over medium-high heat. Working in 2 batches, place duck skin side down in pan, reduce heat to medium and cook for 6-8 minutes until skin is uniform, deep golden brown.
Watch carefully and don't let the skin burn. Turn duck and cook for 3 minutes more. Turn once again, and cook skin-side down for 3 minutes more. There will be a good deal of fat in the pan and, in fact, the meat will cook in its own fat. There will be some splattering. Be careful to avoid flames.
Remove duck from pan and transfer to a warm platter. Season generously on both sides with salt. Arrange duck, side by side, skin side up (to keep skin crispy). Cover securely wuth foil and rest for at least 10 minutes and up to 2 hours (the duck will retain most of its heat as it rests. If desired, keep duck warm in a low oven).
Meanwhile, heat the pepper jelly in a small saucepan over low heat. Add the juices that have pooled in the platter as the duck rests. Cook, stirring for 2-3 minutes, until warmed through.
To serve, slice the duck on the diagonal across the grain into 1cm thick slices. Arrange 3-4 pieces of duck on each warmed plate. Spoon the pepper jelly over and serve with potatoes and parsley
Espelette Pepper Jelly (Makes 600ml)
In a food processor or a blender, pulse capsicum to a carose puree. Transfer to a copper jam pot or a large saucepan. Add sugar, vinegar, paprika, chilli and capsicum and bring to a simmer over medium heat, then cook, stirring constantly, for 6-8 minutes, skimming the surface, until the mixture begins to thicken