This is Pan fried duck, black garlic mash, grilled asparagus and a brandy, mushroom and shallot sauce. Easily a meal for a special occasion but definitely one that can be had all year round.
- Duck Breast (I use Gressingham duck)
- 3 Large potatoes
- Black garlic paste (from Original Black Garlic)
- Shot of brandy
- Chestnut mushrooms
- 1/2 teaspoon dried Thyme
- 1 medium shallot
- First off we want to get the mash going so peel and chop you potatoes into quarter segments and put in a pan of boiling water that has been salted with about a flat tablespoon of salt. This needs to boil for around 30mins or until you can put a fork easily through the soft potato.
- Whilst the potatoes are boiling let’s get on with the duck, score the skin and season with salt and pepper, place the duck skin side down in a medium heated frying pan, we want to slowly crisp up the skin on the duck here so a low and slow fry is ideal. Cook the duck breast for approximately 6 minutes then turn it over and continue to cook for 4 minutes. Using tongs, turn the breast on its sides to evenly sear the meat on all surfaces then remove the breast from the pan. If the duck is not fully cooked at this point, finish the cooking in an oven pre-heated to 220ºC/gas mark 7. You will know how done the duck is by pressing your finger on the underside meat it should be firm but springy to touch. Allow the duck breast to rest for 10 minutes before serving.
- Keep the duck fat from the pan and set aside for the time being. Now drain the potatoes, mash up and add a tablespoon (25g) of butter then whip with a fork this should get the potatoes nice and creamy to start us. To this add a full teaspoon of black garlic paste, whip up and then to finish add cream to taste, I only a glug of cream as I like it not to be too focused on the dairy side. Finally give this another whip up and you should have a smooth creamy mash. Taste and season appropriately.
- For the sauce chop up the shallot and put in a sauce pan with a knob of butter and fry until catching at the edges, to this add the brandy shot and let the alcohol burn off for a minute before adding the diced mushrooms and thyme. Stir this up and add a spoon of the duck fat from the frying pan, before then adding a glug of cream (you only need a bit) transfer all of this to a blender and whizz up until smooth. Season to taste.
- Now take the asparagus and bring back the frying pan with duck fat in and fry on a medium heat for 2 minutes either side.
- Now plate, make sure you have a warm plate to serve on to and arrange with the duck breast sliced in half next to the mash (i used a rectangle mould to shape mine) topped with lovely asparagus and swirl of sauce all around.