karohemd: (Chef)
Ozzy ([personal profile] karohemd) wrote2011-04-16 08:46 pm
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[Cooking] Gressingham Duck Breast , Parsnip, Spinach in asian broth

As I had to buy two duck breasts and live on my own, I had duck again tonight. After a more traditional version last night I thought I'd try something a little different, inspired by one of Richard Corrigan's recipes on Channel 4's Cookery School (a rather fun programme, actually).
First, I skinned the duck breast, scored it slightly, rubbed it with salt and put it into a cold pan, a sheet of greaseproof paper on top and weighed it down with a saucepan that would fit inside. I slowly turned up the heat to medium and cooked the skin until nicely browned, every now and then spooning out the rendered fat into a little bowl. I flipped the skin to crisp up the other side using the same method, took it out and drained it on some kitchen paper.

Next, I fried the breast in some of the reserved duck fat on both sides until seared nicely, removed it from the pan and covered it in foil to rest.
In the same pan I fried some ginger cut into matchsticks and finely sliced garlic and then added chicken stock, a splash of soy sauce, some chilli powder, freshly ground pepper and a bruised stalk of lemongrass, the washed spinach, put on a lid and simmered until the spinach was wilted. I took out the lemongrass and adjusted the seasoning with salt and lime juice and added the resting juices from the duck.

In a deep plate, I added the parsnip chunks (simmered in milk earlier), the spinach, the sliced duck and poured over the broth, garnishing with the sliced, crispy skin. You don't really need to season the meat and veg as the broth will be flavourful enough.

Duck, parsnip, spinach in asian broth

Duck, parsnip, spinach in asian broth