Assiette of duck with red cabbage, rösti potato, Puy lentil dressing

INGREDIENTS

(serves four)

30g sunflower oil, for cooking
2 duck breasts
Salt and pepper
225g girolles, trumpet or wild mushrooms
30g shallots, chopped
1 clove garlic, crushed
1tbs parsley
4 slices duck black pudding
6 portions red cabbage, braised
4 slices foie gras, seasoned
4 rösti potatoes, fried
1tbs balsamic vinegar
250g lentils, cooked
140ml port wine sauce
4 sprigs chervil

METHOD

Brush a non-stick pan with oil. Sear duck breasts, skin side down. Season. Cook in hot oven for eight to 10 minutes. Rest for 10 minutes.

Fry mushrooms in butter with chopped shallots, garlic and parsley. Keep warm. Brush black pudding with oil, and grill. Heat cabbage and arrange evenly on plate. At the same time caramelise seasoned foie gras in a non-stick pan. Warm rösti and place on top of cabbage. Then slice duck breast and place on rösti. Add slice of black pudding. Top with foie gras. Place mushrooms around the side.

Add balsamic and lentils to port wine sauce. Check seasoning. Pour around meat. Garnish with chervil.

Padrig Jones

Photo © Nick Smith