Breast of Duck, Spring Vegetables, Pan Fried Maris Peer Potatoes with a Red Wine Sauce.

I have now had the restaurant for a year following in the footsteps of well known Perthshire people Tony, Jane and Shona. Build on what they created putting our own mark on it hopefully!!

We have set out to create our own identity using local produce and suppliers as much as we can - name check if want TH Stevensons of Stanley Butchers, George Campbell Fish Merchants, Casella & Polegato and Perth Produce Trying to get locals through our doors to create a local customer base

Have added cocktails to our offering for something different adding value.

Preparation Time:
20 minutes
Cooking Time:
2 hours
Serves: 2

Ingredients:

2 Heritage Purple Carrots
2 Asparagus Spears
1 Tablespoon Orange Blossom Honey
1 Carrot
1 Onion
1 Washed Leek
2 Sticks Celery
1 Peeled Raw Beetroot
2 Cloves Garlic
1 Tablespoon Rapeseed Oil
1 Teaspoon Coriander Seeds
3 Cloves
2 Tablespoons Tomato Puree
3 Crushed Juniper Berries
2 Bay Leaves
70g Redcurrant Jelly
2 Sprigs Rosemary
2 Sprigs Thyme
500ml Red Wine
700ml Chicken Stock
100g Fresh Redcurrants
2 Duck Breasts

Method

Red Wine Sauce

Cut all of the vegetables into 2cm lives and crush garlic with the back of a knife.
Heat the oil in a large pan and saute all the veg with garlic coriander seeds juniper berries and cloves over a medium heat for 10mins or until starting to brown.
Add tomato puree and cook for a further 5 mins stirring regularly.
Add the redcurrant jelly,bay leaves,rosemary and thyme then add the wine and bring to a gentle boil stirring & scraping base of pan.
Turn the heat up and reduce by approximately half before adding the stock and gently simmer.
Simmer gently for 20 mins removing any scum from top of pan.
Pass through a sieve into a clean pan and heat until sauce coats back of spoon.

Potatoes

Boil the Maris Peer until just soft cool and cut into small cubes.
Heat a frying pan with approximately 50g of salted butter and pan fry until golden.

Duck Breast

Pan sear duck breast in a hot pan ensuring fat is a nice golden colour.
Once you have the colour place on a tray and drizzle some honey (we use orange blossom) for 15-20 mins.
While this is cooking place asparagus,broccoli and carrots in a pan of salted boiling water until ready to preference.
Check the duck after 15mins and leave it to rest on a chopping board for 5 mins.
Start playing - potatoes on the bottom. Then duck breast,we slice into 4 pieces and arrange on top of potatoes.
Use the vegetables overlapping each other then spoon over sauce. And enjoy!

Nicki's Tuppenceworth

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By Nicola Martin