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Crispy Skin Duck Breast

with Balsamic Shallots & Persimmon

Crispy Skin Duck Breast with Balsamic Shallots & Persimmon

CSDBSP to those in the know, this dish has all the richness of duck and trimmings without killing your waistline.

Ingredients

This dish has four different elements: 1. Shallots, 2. Persimmon, 3. Spelt and 4. Duck. The order of the recipe is the cooking/preparation order.

<strong>1. Shallots</strong>

8 x shallots

75g sugar

250g balsamic vinegar

25g red wine

50g water

50g duck stock (optional – if you wish to make your own)

pinch of salt

<strong>2. Persimmon</strong>

1 x persimmon

juice of 1 orange

pinch of sugar

pinch of salt

few drops of lemon juice

<strong>3. Spelt</strong>

120g spelt

1 large brown onion

extra virgin olive oil

chicken stock

<strong>4. Duck</strong>

4 x duck breasts (skin on)

Method

1.Shallots

i. Bring all the above ingredients (minus the shallots) to the boil
ii. In a baking tray place the shallots and cover with liquid mixture (ensure all shallots are submerged)
iii. Cover with Al Foil and place in 180°C oven for 40 minutes or until shallots
are soft and tender

2. Persimmon

i. Blend the persimmon with sugar, salt, orange juice and a few drops of lemon to avoid oxidation

3. Spelt

i. Chop onions and sweat in a heavy based pan with olive oil until they
become pale/ see through – do not brown them
ii. Add the washed spelt to the onion mixture
iii. Add enough chicken stock to cover spelt, as it evaporates add a few more
ladles to cover again, repeat until spelt is cooked through (around 25 min)

4. Duck

i. Place duck skin side down on a heavy based fry pan
ii. Place pan over low heat and slowly cook the duck, lave on heat until the
top of the duck breast changes colour (5-7 minutes)
iii. Turn duck over and keep on heat for no more than one minute
iv. Place duck on a wire rack (skin side up) and allow to rest for around 10
minutes
v. Before you serve return the duck to a hot fry pan (skin side down) for a
very short time – just to crisp up the skin

To serve:

1) Place the duck on a bed of spelt
2) Smear a line of the shallot jus alongside the duck and spelt, place 2
shallots on the smear
3) In front of the duck and spelt put a dollop of the persimmon mixture

Recipe provided by: