Breast of Duck, Carrot & Maple Puree, Iberico & Broad Bean Salad

Duck Breast

Six Large Carrots

300g Podded Broad Beans

50ml Maple Syrup

1 slice Iberico Ham

100ml Olive oil

1tsp wholegrain Mustard

100g Butter

One clove Garlic

One sprig of thyme

Juice of half a lemon

20g Chopped Chives

One sprig of rosemary

Cooking the duck

Score the skin of your duck both horizontally and diagonally to create a diamond effect

Season your duck on both sides with salt and a little black pepper.

Place a non-stick pan on a medium heat

Place the duck in the pan skin side down to render the fat.

This will take around 5-7 minutes.

Turn the duck and coat the duck with the fat rendered that is in the pan, cook in the pan for a further 3 minutes skin side up.

Place the duck in a preheated oven on 160 for 3 Minutes.

Remove the duck and rest for 6 minutes before slicing

Roast Carrots

Wash and peel your carrots

With a melon baller, ball out your carrots,

Heat a pan with 50ml olive oil on a medium heat. 

Add your Balled out carrots, the garlic, rosemary & thyme

Cook for around 4-5 minutes turning constantly to get an even colour

Add 50g of butter, turn down the heat low and cook for a further 5 minutes or until the carrots

Blend until smooth; add a little bit of the carrot water if it is too thick when blending.

Pass through a fine sieve and season to taste

Broad Bean Puree

Add 250g of Broad Beans to a pan and put enough water to cover and a pinch of salt.

Bring to the boil

Strain and keep the liquid.

Add the Broad Beans to a blender with 50g Butter.

Blend until smooth; add a little bit of the Bean water if it is too thick when blending.

Pass through a fine sieve and season to taste.

For the salad

Tear the Iberico ham into thumbnail size pieces and deep fry

Dress the 50g of broad beans with the left over olive oil, Whole grain mustard, juice of half a lemon, the chives and season with salt & pepper.