Breast of Gressingham duck
- Serves: 4
- Complexity: medium
- For the duck...1 breast of duck trimmed. Allow pan to warm on the heat and place duck skin side down. Cook slowly and allow skin to caramelise. Turn and then place in the oven to the consistency you want it cooked,Allow the duck to rest and glaze with honey.
- For the rosti...Peel and grate 1 potato. Ring the shredded potato through a cloth to allow the starch to be removed. Add a small amount of melted butter and season. Place a pan on the heat and brush with oil. Press the potatoes in a ring and cook until golden. Finish in the oven until potato is cooked all the way through.
- For the baby spinach...Sautee of baby spinach in a small amount of butter and season.
- For the cherry compote...Using fresh cherries, cut in half and take out stone. Place in a saucepan and sprinkle with sugar. Add a small amount of water, about 2 Tb and cook on a slow heat.Recipe & photograph courtesy of Danmuzie Hotel:- www.dalmunzie.com