Slow cooked Gressingham duck breast, confit duck samosa, carrot crumble, girolles, carrot mango purée, baby gem
Elements to the dish
Carrot and mango purée
Contain: milk, sulphurdioxide
Confit duck samosa
- Put the samosa on a lined baking tray in a preheated oven (180°C) for 10-12 minutes, until piping hot. It should be above 75°C in its centre.
- Pour some oil into a frying pan. Place the duck breast skin side down into the cold pan and turn on the heat. As the pan warms up duck breast skin will render then start to fry. Continue until crisp and golden.
- Flip the duck, skin side up and cook in the oven for 4 minutes at 180°C. Ensure your pan in oven proof otherwise move onto an oven dish. Remove and rest for 4 minutes before slicing.
- While the duck rests, fry the baby gem and the garlic mushrooms in the frying pan until cooked through.
- Heat the carrot purée in the microwave for 20 seconds at 800W (or a pan for 2 minutes).
- Melt the sauce in a small saucepan, heating to a gentle simmer, then remove from heat. Add a dash of water if the sauce reduces too far.
- To serve, spoon the carrot purée in the middle of a plate, add 2 piles of carrot crumble either side.
- Slice the duck lengthways down the skin side and place on the top of the puree.
- Spoon the duck sauce over and around the breast.
- Finish with garlic mushrooms and baby gem on the side of the purée.
- Rest the samosa next to the carrot crumb.