Pink Roasted Duck Breast with Caramelised Apples, Raspberry Vinegar
and Cranberry Dressing
Raspberry Vinegar and Cranberry Dressing
- ½ chopped shallot
- 40ml raspberry vinegar
- 1 tsp. clear honey
- 1 tbs. dried cranberries (chopped)
- Splash of water
- Sea salt & cracked black pepper
- 100ml olive oil
- Gently sweat the shallot in a little of the olive oil until softened.
- Add the raspberry vinegar and simmer to reduce by half.
- Add the honey and chopped dried cranberries whilst still warm and allow the reduction to cool slightly.
- Stir through the remaining olive oil; add a splash of water and seasoning.
- Taste, add more seasoning or honey if necessary and serve at room temperature.
Roast Duck Breast
- Allow half a Sladesdown duck breast per person
- Score the fat on the duck breast with a sharp knife in a criss cross pattern.
- Season the duck breast well with salt on both sides, and place into a cold frying pan with no oil.
- 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.
- 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.
- Remove from the oven and rest for 5 minutes before carving.
- 1 eating apple (Cox’s or Braeburn)
- 10g unsalted butter
- 1 tsp. caster sugar
- Brandy (splash)
- Peel the apple, cut into quarters and remove the core.
- Cut each quarter into 3 equal wedges.
- Place the butter into a frying pan over a high heat and wait for it to turn nut brown in colour.
- Add the apples straight away before the butter burns and sauté over a slightly lower heat until the apples start to colour.
- Add a splash of brandy and flame the apples to burn off the alcohol, add the caster sugar and continue to turn the apples in the pan until caramelised.