NICK NAIRN’S

MALLARD DUCK BREAST WITH POTATO ROSTI, ROOTS, CABBAGE & GAME GRAVY

Serves 2 Ingredients

1 Rooster potato

1 parsnip

1 carrot

1/8 celeriac

1/2 roasted beetroot

100g red cabbage – core removed and finely shredded

1 tbsp redcurrant jelly

2 tbsp duck fat for the rosti

2 x plump mallard breasts, skin on

30ml red wine

60ml fruit/raspberry vinegar

15ml Cabernet Sauvignon vinegar (mix the above vinegars and wine together)

60ml ruby port

100ml game stock made from carcasses

40g butter

Method

Peel the potato and grate coarsely onto a double J-cloth. Twist the cloth to remove as much potato water as possible. Heat a blini pan over a medium heat, then add the duck fat. Once hot add 65g of grated potato and press down well with a spoon, making sure you tuck in the edges. Gently fry for 8 minutes until the edges turn golden brown, use a cranked turner to turn the rosti. Cook for a further 4-5 minutes until golden brown. Remove and drain on a paper towel. Now peel the carrot, parsnip, celeriac and beetroot, and dice to the size of your thumb nail. Place on a baking tray, pour over the leftover duck fat from the blini pan and season. Place in the preheated oven at 180°C for 20 minutes. While the veg is roasting, heat a 2-quart pan, add 20g butter and then the shredded cabbage. Add a tablespoon of redcurrant jelly, 2 tablespoons of fruit vinegar and the ruby port. Season with salt and pepper and stir. Turn the heat to low and put on the lid. Leave to cook for 45 minutes. The cabbage should be sweet, sticky and tender. Turn the roots giving the tray a good shake. Return to the oven. Heat a small frying pan until hot and season the duck breasts, fry in a little oil until the skin is crispy, add the butter and continue to baste and cook until you reach a core temperature of 38°C. Once achieved remove from the pan and place on a cold tray to rest. Tip out the excess fat then place the pan back onto the heat. Once hot add the wine and vinegars and scrape all the goodness from the base of the pan. Now add the stock and reduce to coating consistency. Once the meat is rested and with the oven as high as it will go, pop in the duck breasts and rosti to warm for 30 seconds. Place some red cabbage in the centre of each warm plate, top with the rosti, arrange the roasted roots around, then carve the duck over the rosti. Pour round the sauce and serve.

FOR MORE...

Nick Nairn Cook School, Lochend Estate, Port of Menteith, Stirling FK8 3JZ

Tel: 01877 389900

Email: info@nicknairncookschool.com www.nairns.co.uk