Pan-fried Peppered Duck Breast with Rosemary & Thyme Sauteed Potatoes
Servings: 2-3 people
Prep Time: 10 minutes
Cook Time: 30 minutes
IngredientsPan-fried Peppered Duck Breast
- duck breast - 1
- rock salt - pinch
- rainbow pepper - pinch
- Charlotte potatoes -
- olive oil - 1 splash
- butter - 1 knob
- salt - 1 pinch
- rosemary -
- thyme -
- mixed chard leaves - 100 grams
- garlic clove - 1
- fresh or frozen cherries - 200 grams
- Shetland Reel Gin - 125 ml
- light brown soft cane sugar - 1/2 cup
- Preheat the oven to 180 C.
- Place your whole potatoes into lightly seasoned boiling water and continue to boil until soft. Once cooked, cool immediately with ice cold water and then slice.
- Place your duck breast skin side up on your chopping board. Lightly score the skin without cutting in to the meat, if possible, then season with rock salt and rainbow pepper.
- Place the duck, skin side down, into a hot pan and cook until the skin starts to crisp up. Turn and seal the duck breast and then place into the oven for about 7-10 minutes, depending on the size of your duck breast.
- Place the sliced potatoes into a hot pan with a light olive oil and knob of butter. Add fresh rosemary and thyme and toss lightly in the pan until golden.
- To prepare the Shetland Reel Gin compote with cherries, place your fresh or frozen cherries into a pan with the light soft brown cane sugar, adding your Shetland Reel Gin. Increase the heat until it starts to boil.
- Once boiling, return the pan to a simmer and remove the cherries. Set aside.
- Continue to reduce your reduction until you can cover a teaspoon and wipe the back, giving you a separation line between the reduction and the spoon.
- Then add the cherries back to the reduction and serve by drizzling over the top of the duck or placing into a separate dish.
- Wash and dry the chard before placing it into a hot lightly buttered pan and cook down with a pinch of roasted garlic. Once wilted, serve immediately.