Breast of Duck, Carrot & Maple Puree, Iberico & Broad Bean Salad
Six Large Carrots
300g Podded Broad Beans
50ml Maple Syrup
1 slice Iberico Ham
100ml Olive oil
1tsp wholegrain Mustard
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
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.