Restaurant: MacNean House & Restaurant, Black Lion Co. Cavan
info@macneanrestaurant.com
+353719853022
Chef: Nevan Maguire
Preparation time: 20 Minutes
Cooking time: 20 minutes
List of Ingredients: Duck
Method:
Serves 4
Ingredients:
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4 x 275g (10oz) duck breasts, well trimmed
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1 tbsp cracked black pepper
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sweet potato purée, to serve
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honey and clove sauce, to serve
For the Cabbage & Wild Mushroom Stir Fry
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12oz / 350g Savoy cabbage, finely sliced
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75g / 3oz unsalted butter
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1 small red onion, thinly sliced
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2 garlic cloves, finely chopped
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6oz / 175g mixed wild mushrooms, sliced
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Salt and freshly ground black pepper
Method:
Preheat the oven to 200°C (400°F/gas mark 6) and preheat the grill to medium.
Score the fat on the duck in a criss-cross pattern. Season the duck on both sides with the cracked black pepper and salt. Heat a large ovenproof frying pan over a medium to high heat and add the duck breasts, skin side down (this helps render the duck fat, giving it a crispy skin,) and cook for about 2 minutes, until the skin is crisp.
Turn the duck breasts over and cook for another minute, then transfer the frying pan to the oven and cook for 8 minutes for a pink finish or 10 minutes if you prefer your duck a little more well done. Leave to rest in a warm place for 5 minutes, without covering.
Meanwhile, make the cabbage and wild mushroom stir fry. Place the cabbage and 2-3 tablespoons of water into a large pan and cook over a high heat for a couple of minutes until only just tender and still crunchy. Tip onto a plate and set aside. Add the butter to the pan, and once it has melted add the onion and garlic and cook for 4-5 minutes until soft and lightly browned. Add the mushrooms and stir fry for 2 minutes until just tender. Add the cabbage, stir well and cook gently until heated through. Season to taste and keep warm.
Honey and clove sauce
This sauce is excellent with duck, pork and chicken.
Makes about 200ml (7fl oz)
Ingredients:
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2 tbsp light muscovado sugar
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1 tsp whole cloves (or root ginger)
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225ml (8fl oz) beef stock
Method:
Place the honey in a small pan with the soy, vinegar, sugar, ketchup, cloves and stock. Bring to the boil, then reduce the heat and simmer vigorously for 5 minutes or until the mixture has thickened to a sauce consistency which coats the back of a spoon. Season to taste, then pass through a sieve, discarding the cloves into a clean pan. Reheat gently and use as required.
To Serve Carve the duck breast into thin slices and arrange on warmed plates with two of the sweet potato fondants on each one with the cabbage and mushroom stir fry then drizzle over the honey and clove sauce.
