Search
The Caterer

Assiette of duck with red cabbage, rösti potato, Puy lentil dressing – by Padrig Jones

11 September 2006
Assiette of duck with red cabbage, rösti potato, Puy lentil dressing – by Padrig Jones

- !
Assiette of duck with red cabbage, rÁ¶sti potato, Puy lentil dressing
INGREDIENTS (serves four) 30g sunflower oil, for cooking 2 duck breasts Salt and pepper 225g girolles, trumpet or wild mushrooms 30g shallots, chopped 1 clove garlic, crushed 1tbs parsley 4 slices duck black pudding 6 portions red cabbage, braised 4 slices foie gras, seasoned 4 rÁ¶sti potatoes, fried 1tbs balsamic vinegar 250g lentils, cooked 140ml port wine sauce 4 sprigs chervil ### METHOD Brush a non-stick pan with oil. Sear duck breasts, skin side down. Season. Cook in hot oven for eight to 10 minutes. Rest for 10 minutes. Fry mushrooms in butter with chopped shallots, garlic and parsley. Keep warm. Brush black pudding with oil, and grill. Heat cabbage and arrange evenly on plate. At the same time caramelise seasoned foie gras in a non-stick pan. Warm rÁ¶sti and place on top of cabbage. Then slice duck breast and place on rÁ¶sti. Add slice of black pudding. Top with foie gras. Place mushrooms around the side. Add balsamic and lentils to port wine sauce. Check seasoning. Pour around meat. Garnish with chervil. Padrig Jones Photo © Nick Smith
The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.