Creating Wines of Distinction

Duck Breast with Red Wine Jus, Roasted Butternut and Carrot Purée, Courgette, Trio of Beetroot, Shiitake Polenta Cake and Kale Crisp

To be paired with Creation Syrah, Grenache

Duck Breast with Red Wine Jus, Roasted Butternut and Carrot Purée, Courgette, Trio of Beetroot, Shiitake Polenta Cake and Kale Crisp

Five portions

Ingredients

Duck breast

  • 5 duck breasts

Red wine jus

  • 50 ml Syrah, Grenache blend
  • 1/4 red onion (brunoise-cut)
  • 100 ml beef stock
  • 15 ml water

Butternut and carrot purée

  • 500 g peeled and cleaned butternut
  • 500 g peeled carrots
  • 20 g thyme
  • olive oil
  • 5 g salt
  • 50 g butter
  • 50 ml cream

Courgettes

  • 400 g courgettes (washed and sliced 5 mm thick)
  • 10 g chopped fresh parsley
  • 10 g butter
  • salt

Cooked beetroot

  • 400 g baby candied beetroot
  • 400 g baby red beetroot
  • 400 g baby gold beetroot

Shiitake polenta cakes

  • 50 g shiitake mushrooms, chopped and sautéed
  • 1 tbls fresh tarragon, finely chopped
  • 2 cups milk
  • 2 cups veg stock
  • 1 cup polenta
  • 1/2 cup grated Parmesan

Methods

Duck breast

  1. Season with salt, seal off skin side first to crispy.
  2. Turn the duck breast over and seal off the other side for another minute.
  3. Place in a baking tray, in a 180° C preheated oven for 6 min.
  4. Take duck breast out of the oven and rest for 5 min.

Red wine jus

  1. Reduce all the ingredients to a glaze consistency.

Butternut and carrot purée

  1. Cut the butternut and carrots into big pieces and place in an oven tray.
  2. Add a drizzle of olive oil, the thyme and salt.
  3. Roast in a 180° C preheated oven till soft – approximately 30 minutes.
  4. Blend together in a jug blender with the butter and cream till smooth.
  5. Check seasoning.

Courgettes

  1. In a hot pan, pour a little bit of oil.
  2. Sauté the courgettes adding the butter, parsley and seasoning just before serving.

Cooked beetroot

  1. Boil candied, red and gold beetroot separately till soft with 2 bay leaves and a sprig of thyme in each pot.
  2. Take skins off and cut into quarters.

Shiitake polenta cakes

  1. Bring milk and veg stock to a boil in a pot.
  2. Gradually add polenta while whisking constantly for 5 minutes to prevent lumps.
  3. Simmer and whisk continuously till it thickens.
  4. Take the pot off the heat, add Parmesan, shiitake and tarragon. Check seasoning.
  5. Line a baking tray with baking paper and pour cooked polenta into the tray.
  6. Spread till even and place a sheet of baking paper on top.
  7. Set in fridge for 2 hours.
  8. Use a cookie cutter to cut cakes out of polenta.
  9. Roll in polenta and fry to golden.
  10. Place in tray with the duck breast when reheating.
  11. Return the duck breast to the oven with the polenta in the same tray for 3 minutes.

Plating

  1. Slice the duck breast into 2 pieces for plating.
  2. Plate with the freshly sliced beetroot, purée and courgettes.
  3. Garnish with deep-fried kale shards and red mix.
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