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Seared duck breast

11 September 2006

Served with a sweet potato rösti, sausage of field mushrooms, foie gras, baby leeks and a blackberry and red wine emulsion

Ingredients

(serves four)

500g sweet potato, par-cooked and grated
500g potato, par-cooked and grated
30g shallots, diced
20g flat leaf parsley
5g thyme
Salt and pepper
120g foie gras, cubed
100g flat field mushrooms
50g baby leeks, diced
50g chicken mousse
20in lamb casing
4 medium-sized duck breasts, skin scored
250ml red wine
500ml chicken and veal jus
30g blackberries

Method

Combine the grated potatoes with the shallots, parsley, thyme and season with salt

and pepper. Put in a mould and colour on both sides then cook in a medium oven.

Fry the foie gras till just browned then fry the mushrooms and leeks in the remaining juices. Cool and combine with the chicken mousse and pipe into the lamb casing and tie at intervals. Poach gently for six minutes, colour in a saut‚ pan and keep warm.

Season the duck breasts and sear in a hot pan skin side down till crisp then cook in a medium oven for eight minutes, remove and rest. Deglaze the pan with the wine and add to the jus. Simmer the blackberries in the jus for five minutes then strain and keep warm.

To serve, put the rösti in the centre of the plate and top with the sliced duck breast. Cut the sausage diagonally and add to the plate. Pour the frothed sauce around and garnish with the leeks and sliced mushrooms.

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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.

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