Chef's Recipes

Angry Duck 

Pan fired then Grilled Duck Breast in Asian Marinade, “from Mushrooms to Dust”, Kale, Bashed Potatoes, Red Onion Duck Juices

Serves 4

Equipment Focus

Cooking does not have to be a scary affair!

Combining Falcon and Lainox cooking technologies, makes managing the food production and cooking processes so much easier and more efficient.

All Falcon and Lainox equipment is designed to make the end user, cook or chef’s life easier. From cooking, to operating and even cleaning, the units support the kitchen enabling them to cope with the pressures of modern kitchens. 

Ingredients

2x Duck breasts trimmed and scored 
1x tbs Soy sauce
1x tbs Chinese fish sauce
1x tsp Thai green curry paste
3g Coriander leaf finely chopped
5g Honey
½ Lime zest and juice

8x New Ayrshire potatoes
1x Garlic clove finely minced
30g Butter
30ml Olive oil
200g Mixed mushrooms
30g Dried mushroom finely crushed
80g Kale
1x Red onion
50ml Ruby port
250g Duck / veal stock
5g Sea salt
1g Black pepper

Method

• Mix all the ingredients for the duck, apart from the honey, and rub this over the duck breasts
• Reserve till later.
• To make the sauce, lightly sweat finely diced red onion in little olive oil till soft. Deglaze pan with port and reduce till almost dry, then add stock and reduce till thickened and sticky.
• Cook the potatoes in boiling salted water. Drain and roughly crush with seasoning and butter.
• Saute mushrooms in little butter and olive oil, add kale towards the end, season and drain.
• To cook duck, heat a non stick to medium, add the duck breasts skin down and cook over lower heat till skin is crispy and well fired. Turn over, add knob or two of butter and cook for 5 minutes.
• Towards final two minutes, add honey, baste and turn regularly, remove and rest the meat.
• Ensure all the ingredients are hot, then plate, finishing off with the duck, which is sliced into two equal halves per breast. 
• Finish with the jus and serve.

Chef's Tips

Mise en place or preparation prior to service, literally means to get ready. In order for any dinner or lunch to run smoothly, regardless of the amount of guests, preparation is vital. 

A happy service is a prepared service. 

“A prepared service done with efficient kit, no need to fear, it is definitely not such a scary affair!”