Crispy Skin Duck Breast
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. 1. Shallots 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 2. Persimmon 1 x persimmon juice of 1 orange pinch of sugar pinch of salt few drops of lemon juice 3. Spelt 120g spelt 1 large brown onion extra virgin olive oil chicken stock 4. Duck 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 crispy-duck-breast-shallots-300x198 Recipe provided by:
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