Duck Breast by Alan Rigby

Duck Breast with Beetroot Puree

serves 4
4 x 8-10 oz Duck Breasts.
1kilo new potatos
250g cooked beetroot (fresh is better, but the kind you get in the supermarket will do)
50g balsamic vinegar
110g caster sugar
100ml olive oil
125 ml port
30g fresh chives, finely sliced
Method.
Heat oven to 220°c
Cook the new potatoes in boiling salted water until tender, but still slightly firm in the middle. Drain, rinse and cut in half lengthways.
Whilst the potatoes are cooking, score the thick layer of fat on the top of the duck breasts; pinch and trim the edges of the fat also, so it is not overhanging the edge of the breast. Save the excess trim.
Dice the beetroot into manageable cubes, and place in a mixing bowl with the sugar, vinegar and enough of the oil to cover. Transfer to a food processor, and puree until smooth. Check and adjust the seasoning to taste.
Heat a frying pan on the stove.
Place the duck fat in a roasting tray, place the potatoes face down (skin side up) in the roasting tray.
Season the skin of the duck breasts with salt and pepper; and place skin side down into the hot pan, for about 10 seconds. Turn over to brown off the meat on the bottom of the breast (10-20 seconds). Either transfer the pan to the oven (if it has a metal handle) or move the meat to a roasting tray. At the same time, put the potatoes in the oven.
Depending on your oven & size of the duck, it will take between 6-10 minutes for the duck breast to cook to pink. When touched, the meat will start to spring back when it is cooking. If you prefer your meat cooked through, 12-14 minutes should do the trick. Once the time is elapsed, the meat will need to rest for about 5 minutes in a warm place. Check the potatoes are crisping up without burning.
While the meat is resting, place the oven tray or pan that was used to cook the duck back on the stove on a high heat and add the port. Reduce the liquid by two thirds and add the beetroot puree. Reduce the heat and warm through gently.
Take the potatoes from the oven, coarsely crush and add the chopped chives. Pour off any excess fat and pat dry on a piece of kitchen roll. Place neatly on the plate, and spoon the beetroot puree around neatly.
Slice the meat and fan neatly on the plate. Drizzle with olive oil and serve.

From Alan Rigby chef joint proprietor Cross Scythes, Totley