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Duck breast, duck leg bonbon, polenta, baby carrots, broccoli puree and red wine sauce Read the Recipe
Head Chef

Arron Jackson

  • Duck

  • 1 medium size duck breast
  • Salt
  • Pepper
  • Knob of butter
  • Broccoli puree

  • 250g of broccoli
  • 500ml water
  • 100ml double cream
  • Salt
  • Bonbons

  • 1 large duck leg
  • 500ml of oil
  • 100ml chicken stock
  • 15g of fresh parsley
  • Salt
  • Pepper
  • Clove of garlic
  • Fresh thyme
  • Polenta

  • 200g fine polenta
  • 1 small onion
  • 10g of thyme
  • Salt
  • Pepper
  • 25g parmesan
  • 450ml of vegetable stock
  • Baby carrots

  • 2 small baby carrots
  • Salt
  • Water

Duck breast, duck leg bonbon, polenta, baby carrots, broccoli puree and red wine sauce

Duck:

Season your duck with salt and pepper. Start frying skin side down on the cold pan, that way you will end up with crispy and fatless skin. Cook it on the low heat, after 5 minutes, flipped on the other side and carry on cooking for another 3 minutes. Take it off the pan and leave it to rest for 6 minutes, after that time your duck should be juicy and tender.

Broccoli puree:

In the saucepan bring water and a pinch of salt to boil, meanwhile cut your broccoli into small pieces. Now when your water is boiling, add the broccoli and let it cook for a couple of minutes. Strain the broccoli using a colander and place it into a blender with your cream. Blitz it until it's a smooth texture.

Bonbons:

Put your duck leg into a deep tray and cover it with oil. Add garlic and thyme. Wrap everything with tin foil and cook it in the oven for 30 to 45 minutes. After your leg is cooked, it should really easily come off the bone. Pick all the meat while it's still warm (not including skin) and place it in a bowl. To the meat, add all of the remaining ingredients and mix it together. Roll in to small balls and pane in flour, egg and breadcrumbs. 

Polenta:

In a saucepan, sweat off your onion until golden brown. Add your stock and bring it to boil, now add your polenta and start whisking until a smooth texture - it should take about 10 minutes. Add your thyme, parmesan and the rest of ingredients. The ready mix pour it into a small tray and leave it in the fridge until cold. After your polenta has cooled down and is firmly set, you can cut in into long strips and deep fry it until brown and crispy. 

Baby carrots:

Before cooking carrots, in the small saucepan bring water and salt to boil. Meanwhile gently peel your carrots, remember to keep them round in shape. Place your carrots into boiling water and cook it for 1-2 minutes to get a crunchy texture.

Enjoy!