Recipe: Roast Duck Breast with Layered Braised Leg Pomme Anna.

Here at Ashburton Cookery School, we are always updating our courses.  Whilst it’s great to keep the dishes fresh and interesting, it does invariably mean that wonderful recipes fall into the archives, not to be seen again.

So in the interest of keeping them alive, we will from time to time share an old favourite with you, so that it can enjoy a new lease of life on your dining room tables. This favourite comes from last years Advanced Cookery Course:

Roast Duck Breast
with Layered Braised Leg, Pomme Anna, Celeriac Puree, Glazed Young Carrots, Orange Jelly & Jasmine Tea Jus.

Included first is our recipe for braised duck legs, which you will need for your Braised Leg Pomme Anna.

Braised Duck Legs

  • 2 Duck Legs
  • 1 Red Onion
  • 1 Clove of Garlic
  • 100g Mixed Mirepoix (Carrots, Celery, Leeks)
  • ½ Orange
  • 3 Sprigs Thyme
  • 1 Bay Leaf
  • 1 Star Anise
  • Chicken Stock
  • Sea Salt
  • Cracked Black Pepper
  1. Chop the red onion, garlic, carrots, celery and leek into a small Mirepoix.
  2. Seal the duck legs in a hot frying pan with a little oil until golden brown with a well roasted appearance on the skin; keep turning the duck legs until this is achieved.
  3. Place the duck legs on kitchen roll and season well with salt and pepper.
  4. Using the same frying pan fry the mirepoix vegetables in a little of the remaining duck fat until golden brown.
  5. Add the vegetables to a small roasting tray or a suitable sized pan with a tight fitting lid.
  6. Cut the orange into small pieces and add to the mirepoix along with the herbs and star anise.
  7. Place the duck legs on top of the mirepoix and add chicken stock to three quarter cover the duck legs.
  8. Place in a pre-heated oven at 130°c for a minimum of 3 hours or until the meat from the duck leg is very soft and falls off the bone.
  9. Remove from the oven and serve.

Note: The duck legs maybe placed into a hot oven for 15 minutes to crispen up the skin and served to give it a roasted appearance or alternatively the skin can be removed and the duck meat shredded and served immediately.

Roast Duck Breast (Approx 160g – 180g)

Allow half a duck breast per person as a starter

  1. Score the fat on the duck breast with a sharp knife in a cross pattern.
  2. Season the duck breast well with salt on both sides, and place into a cold frying pan with no oil.
  3. Gently render the fat down from the duck breast in the frying pan on a medium heat for 5 – 6 minutes, pour away any excess fat.
  4. Seal the other side and then place the duck into a hot oven skin side down for 6 – 8 minutes at 220°C or until the duck breast is medium rare.  The cooking time will vary according to the size of the duck breast.
  5. Remove from the oven and rest for 5 minutes before carving.

Orange Jelly

  • 2.5lt Fresh Orange Juice (All Bits Sieved Out)
  • 45g Vegetarian Gelatine/Agar Agar
  • 2 Bay Leaves
  • 2 Star Anise
  • 1 Cinnamon Stick
  • Sea Salt
  • Caster Sugar
  1. Add the spices to the orange juice and bring to the boil.
  2. Reduce the orange juice until you have 1 litre remaining.  Add sea salt and caster sugar to taste.  The finished jelly should not be too sweet as it is served with a main course.
  3. Strain the orange juice through a fine sieve and allow to cool.
  4. Whisk the gelatine into the reduced orange juice and warm to a simmer but do not vigorously boil.
  5. Pour into a deep enough tray to enable you to cut out cubes of jelly when it has set.
  6. Allow the jelly to set, it shouldn’t take any longer than 30 minutes.

Note: Vegetarian gelatine/agar agar does not need to be refrigerated to set.

Layered Duck Leg Pomme Anna (Serves 1)

  • 1 Large Potato
  • 25g Clarified Butter
  • 1 Slow Cooked Braised Duck Leg
  • Sea Salt
  • Cracked Black Pepper
  1. Remove all the duck meat from the bone and shred or flake into small pieces.
  2. Wash and peel the potato and cut using a pastry cutter to create a perfect cylinder.
  3. Using a mandolin or a very sharp knife cut the potato into thin round slices.
  4. Place a suitable sized round cutter into a frying pan add the butter and allow to melt.
  5. Season the potato slices and place a layer of potatoes into the bottom of the cutter.  Spoon over a little clarified butter and then add a layer of shredded duck meat.
  6. Place another layer of sliced potato on top, spoon over more butter and add another layer of shredded duck meat.
  7. Finally add a top layer of potato slices, spoon a little more clarified butter over the top of the potato slices and push down.
  8. Bake in the oven at 180°C for 30 minutes making sure to push the potato slices down every 10 minutes.
  9. Remove from the oven when golden brown on the bottom, remove the cutter and turn the Anna potato over and cook for a further 10 minutes to colour the other side.
  10. Drain onto kitchen paper and place onto a baking tray lined with a silicone mat until ready to re-heat.

Note: These can be successfully re heated through a hot oven when required.

Celeriac Puree

  • 1kg Celeriac
  • Milk
  • Sea Salt
  • Ground White Pepper
  1. Peel the celeriac to remove all the skin and any blemishes.
  2. Simmer the celeriac in milk until soft.  Drain in a colander and reserve the milk to add as it is blending.
  3. Blend on a high speed in liquidiser until the celeriac is well pureed.
  4. Add a little of the celeriac milk if the puree is a little dry and season.
  5. Blend again on a high speed until a smooth velvet like puree is achieved adjust the taste and add more seasoning if necessary.


Glazed Baby Carrots (Serves 2)

  • Sea Salt
  • Clear Honey
  • Vegetable Stock or Water
  • 6 Baby Carrots
  1. Prepare the baby carrots by peeling or simply washing them to remove any dirt.
  2. Trim the tops so they are not too long.
  3. Make sure all the carrots are of equal length by trimming a little off the bottom at an angle.
  4. Cover the carrots with vegetable stock or water, add a drizzle of honey and sea salt.
  5. Bring to the boil and simmer the carrots until they are just cooked.
  6. Remove from the liquid and reduce the liquid to a glaze.
  7. Simply re-heat the carrots by putting them back into the reduced glaze for approx 1 minute.  Care needs to be taken not to burn the glaze if it gets too hot.

Port & Jasmine Tea Jus (Serves 2)

  • 50g mixed Chopped Onions, Carrots, Leek, Garlic & Celery
  • 100ml Port
  • 400ml Veal Stock
  • Pinch Fresh Thyme
  • Pinch Jasmine Tea Leaves
  • Unsalted Butter
  • Sea Salt
  1. Melt a little unsalted butter in a suitable sized saucepan.
  2. Gently sweat the vegetables in a saucepan until lightly coloured.
  3. Add the port and reduce until it has almost disappeared.
  4. Add the veal stock and a sprig of thyme and gently reduce until you have approx 100ml of sauce left.
  5. Add the jasmine tea leaves and leave to one side to infuse for 10 minutes.
  6. Strain through a fine sieve, add a little seasoning, reheat and serve.

Note: For an extra richness a little unsalted butter can be whisked into this sauce at the last moment (this is known as to Monte au beurre).

Bon appétit.

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