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Spiced Duck Breast with Apple Mashed Potato and Creamed Cabbage
Rare Recipe from Gareth Denyer, The Great House
Head Chef Gareth Denyer has already collected two AA Rosettes for his cooking, and is striving to achieve a third. Being close to Porthcawl and the sea fish is a strong feature on the menu at the Great House - with a special 'catch of the day' a permanent feature.
Spiced Duck Breast with Apple Mashed Potato and Creamed Cabbage
INGREDIENTS - DUCK
- 4 duck breasts
- 1 tsp nutmeg
- 1 tsp coriander
- 8 tbsp honey
- Zest of 1 orange
- 6 tsp of fruit spice
- 4 tbsp soy sauce
- 1 tsp cinnamon
- Salt and pepper
INGREDIENTS - MASHED POTATO
- 3 lbs potatoes - peeled, cooked and mashed
- 4 apples
- 4 oz butter
- Salt and pepper
INGREDIENTS - CABBAGE
- Half a cabbage
- 200 ml double cream
- Salt and pepper
METHOD
- Prepare your duck by removing any excess fat.
- Mix all the ingredients together and pour over the duck breast. Leave for six hours.
- Make enough mashed potato for four people.
- Peel and cook four apples and add butter, mash with a fork and leave to one side.
- Finely slice the cabbage and cook in boiling water for 3 minutes in a small saucepan, reduce 200ml of cream and add cabbage with a pinch of salt and pepper. Mix until cabbage is coated in cream.
- Seal your duck on both sides and place in an oven at gas mark 6 for 15 minutes (or to your preferred cooking temperature).
- Combine the apple and mashed potato and place in the centre of your plates.
- Arrange the cabbage neatly next to the mashed potato.
- Arrange the duck in slices in a fan on top of the cabbage.
- Pour over the juices and serve.