PV GFS Sauteed Duck Breast
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.
- Bring a small pan of salted water to the boil.
- Plunge in the cauliflower and re boil, leave 1 minute, and then drain well in a colander.
- Next heat the olive oil and add the chilli, ginger, garlic and onions and cook for 3-4 minutes over a medium heat.
- Once softened, stir in the cauliflower and season well then coat well in the chilli mixture.
- Add the soy sauce and vinegar and bring to the boil, then leave off the heat. Its essential that the cauliflower does not disintegrate.
- Off the heat add the banana and mix well keep warm.
- In a non-stick frying pan add the unsalted butter, until foaming and slightly brown.
- Season the breasts well with salt and pepper.
- 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.
- When ready to serve spoon the cauliflower mix into the centre of a warm deep bowl.
- Slice the duck breasts into 2cm cubes and scatter on top and over the cauliflower mix.
- Sprinkle with lightly chopped fresh coriander.
Prep time: 15 minutes
Cook time: 15-20 minutes
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
50g unsalted butter
4 medium duck breasts, scored
2 tbsp fresh coriander