PV GFS Sauteed Duck Breast

Method

I suppose that this really typifies my thoughts when writing this book. I really wanted to push the boundary when I thought about game meats and how we could move them on. Yes, I know what your thinking banana with game? But this dish I think works, I really do. Banana can be a difficult medium to match ingredients to especially when you’re thinking savoury. It needs very careful thought. Anyway, try it; I think you will be surprised.

Method

 

  1. Bring a small pan of salted water to the boil.
  2. Plunge in the cauliflower and re boil, leave 1 minute, and then drain well in a colander.
  3. Next heat the olive oil and add the chilli, ginger, garlic and onions and cook for 3-4 minutes over a medium heat.
  4. Once softened, stir in the cauliflower and season well then coat well in the chilli mixture.
  5. Add the soy sauce and vinegar and bring to the boil, then leave off the heat. Its essential that the cauliflower does not disintegrate.
  6. Off the heat add the banana and mix well keep warm.
  7. In a non-stick frying pan add the unsalted butter, until foaming and slightly brown.
  8. Season the breasts well with salt and pepper.
  9. Place into the hot butter skin side down and brown well, 3-4 minutes. Turn over and repeat for a further 2-3 minutes. Do not overcook, and leave to rest for a good 5 minutes.
  10. When ready to serve spoon the cauliflower mix into the centre of a warm deep bowl.
  11. Slice the duck breasts into 2cm cubes and scatter on top and over the cauliflower mix.
  12. Sprinkle with lightly chopped fresh coriander.

Ingredients

Prep time: 15 minutes

Cook time: 15-20 minutes

Serves: 4

  • 1 small cauliflower, cut into 2cm florets, roughly

  • 2 tbsp olive oil

  • ½ tbsp. chopped fresh red chili

  • 1 tbsp chopped fresh ginger

  • 2 cloves garlic, finely chopped

  • 1 red onion, finely chopped

  • 1 large ripe banana, peeled and cut into very small cubes

  • 3 tbsp dark soy sauce

  • 2 tbsp red wine vinegar

  • pinch sugar

  • 50g unsalted butter

  • 4 medium duck breasts, scored

  • salt

  • pepper

  • 2 tbsp fresh coriander