Duck Breast with Drunken Sailor Cherry Cointreau Jam
This beautiful glazed duck breast with Drunken Sailor Cherry Cointreau Jam, accompanied with charred kale and onions, parsnip puree, is a sure bet to impress a dinner party.
- 4 Duck Breasts
- 295g Jar Drunken Sailor Cherry Cointreau Jam
- 4 Parsnips
- 50g Butter
- 10oml Milk
- 4 Kale Leaves
- 1 Garlic Bulb
- 2 Onion Shallots
Pre heat oven to 200C
Fill a pot with the milk, butter, garlic and chopped parsnips. Bring to the boil and cook for 10 - 15 or until parsnips are very soft. Season with salt and pepper and blend until smooth. Pass through a fine sieve.
Put kale leaves (whole) into the oven until dark and crispy.
Chop the onion shallots in half and put cut side down on a very hot pan, cook until charred. Transfer to the oven and cook until soft.
For the duck, heat oil in pan on high. Meanwhile diamond cut the duck skin gently making sure you do not cut through the meat.
Once the pan is hot place the duck breast skin side down for 7 minutes or until rendered and golden brown. Do not overcrowd the pan so do this in batches if needs be. Remove duck breast from the pan and put on a baking tray skin side up.
Using a brush, glaze the skin of the duck breasts with the jam. Put into the oven on the top shelf and leave for 5 minutes coating with jam once more.
Remove from the oven, and let it rest for 5 minutes.
To plate up, spread the parsnip puree on the plate and place sliced duck breast on top. Pull each layer of the onion apart and use the best looking layers on the plate. Finish by adding the charred kale and spoon on some Drunken Sailor Cherry Cointreau jam.