Page 8 - Yachter Autumn 2020

8 FROM THE GALLEY
FROM THE
GALLEY
Roasted Duck Breast with Butternut Squash Purée, Potato Rosti and Pak Choi
Ingredients:
4 Duck Breasts approx. 300g each 1 teaspoon Chinese 5 spice
Salt and pepper
Zest of 1 orange
2 Pak Choi washed and cut lengthwise in half
Potato Rosti:
4 large potatoes (King Edwards or Maris Piper)
2 sprigs of thyme destalked 60g melted butter
Salt and pepper
Butternut purée:
250g butternut squash peeled and chopped 50g butter
150ml water
Salt and pepper
Dressing:
25ml honey
15ml white wine vinegar 20 ml light soya sauce
Method:
1. Peel and grate the potatoes. Mix the grated potatoes, salt, pepper and thyme. Place the mix into a colander or sieve and place in a bowl to let the excess water drain for about 15 mins.
2. Prepare the duck breast, trim off any excess fat sinew and score the top fat being careful not to cut into the flesh. Place all the trimmings into a warm frying pan to extract as much fat from
them as possible. Gently render the fat on the duck breasts by placing skin side down in the same frying pan as the trimmings. Season with salt and pepper. When the fat has started to render and go a nice golden colour turn over and cook on flesh side for 30 seconds, be careful to not actually cook the duck breasts at this point. Remove the duck breasts from the pan. Place on a baking tray and sprinkle with the 5 spice and orange zest. Set aside for later.
3. Make the butternut squash purée. Put the butternut squash, butter and water into a small saucepan. Gently cook until the butternut squash is soft. Blend using a hand blender and set aside for later.
4. In the frying pan that has the duck fat in it gently sear the Pak Choi on the cut side and set aside.
5. Return to the Rosti mix. Squeeze out the extra water into a tea towel and place in a fresh bowl. Mix in the melted butter. In the frying pan with the duck
fat place either 4 metal rings or make by hand 4 nice round fishcake shaped potato cakes. If using rings gently press the mixture into them evenly and push down with the back of a teaspoon. Gently fry on one side until a golden- brown colour.At this stage either turn over, and if using rings gently push mixture out using the back of a spoon. Cook on the reverse side again until golden brown. Place on a baking tray to cook in a pre-heated oven for 20 mins at 180 degrees centigrade.
6. After about 5 mins put both the duck breasts and Pak Choi into the oven with the rosti and cook for 8 mins. Remove from the oven and keep warm to let the duck breast rest.
7. Make a little dressing by mixing the honey, soya sauce and white wine vinegar.
8. Warm through the purée, by now everything should be cooked, rested and ready to serve.