Wednesday, 21 September 2011

Duck Breasts with Cassis n Raspberries Sauce and Vegetable Timbales



200g x 4 duck breasts
2 tsp sea salt
2 tsp ground cinnamon
1 tbsp demerara sugar
250ml red wine
170ml crème de cassis
1 tbsp cornflour
250g raspberry


Score the duck breasts through the skin and fat. Heat a frying pan and fry the duck breasts, skin side down, until the skin browns and the fat runs out. Lift the duck out of the pan and tip away most of the fat.

Combine the sea salt, cinnamon and demerara sugar. Sprinkle over the skin of the duck breasts, and  press in with your hands. Season with black pepper. Reheat the frying pan and cook the duck breasts,skin-side up, for 10-15 minutes. Lift out of the frying pan and leave to rest on a carving board.

Preheat the grill to 200 C

Combine wine and cassis in a jug. Mix in cornflour.

Pour the excess fat out of the frying pan to leave about 2 tablesppons. Return the pan to the heat and pour in the red wine and cassis. Simmer for 2-3 minutes, stirring constantly, until the sauce has thickened. Add the raspberries and simmer for another minute, to warm the fruit through. Season well.

Grill the duck breasts, skin-side up, for 1 minute.  Pour sauce over the top of the breast.

Reference : World Kitchen , France pg 184


Vegetable Timbales


280g carrots, chopped
280g watercress, trimmed
280g red capsicums
185ml thick cream
7 egg yolks
a pinch of nutmeg


Boil carrot until soft. Wash the watercress and steam to soft. Drain, cool and squeeze dry.

Preheat grill 200C. Cut the capsicums in half, remove the seeds and membrane and place skin-side up, under the hot grill until the skin blackens and blisters. Peel away the skin.

Preheat oven to 160C. Puree each of the vegetables individually in a food processor, adding a third of the cream to the carrot to make a smooth puree.  Pour the capsicum puree into a saucepan and stir over moderate heat until thickened. Put each puree in its own bowl to cool, then divide the remaining cream between the capsicum and watercress puree.

Stir 2 egg yolks into each puree, divide the last yolk between the watercress and capsicum purees. Season with salt, pepper and nutmeg.

Grease four timbale moulds. Divide carrot puree among the moulds and smooth the surface. Spoon the watercress puree on top of the carrot puree and smooth the surface. Finish with the capsicum puree and smooth the surface.

Put the timbale moulds in a roasting tin and then ad hot water to come halfway up the sides of the timbale. Cook for 1 ¼ hours.

Reference : World Kitchen, France pg 184