Skeaghanore Duck Breast, with Black Pudding, Beetroot, Redcurrant and Blackberry Reduction | Barry Liscombe

Skeaghanore Duck Breast, with Black Pudding, Beetroot, Redcurrant and Blackberry Reduction | Barry Liscombe

Black pudding and duck is a great combination, add some blackberry, redcurrant and beetroot and you have yourself a explosion of flavour. This recipe is by Barry Liscombe of Hartes of Kildare, Ireland using the best of local Co. Kildare produce.

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Skeaghanore Duck Breast, with Black Pudding, Beetroot, Redcurrant and Blackberry Reduction | Barry Liscombe

Skeaghanore Duck Breast, with Black Pudding, Beetroot, Redcurrant and Blackberry Reduction

Recipe by

Head Chef of Hartes of Kildare, Kildare, Ireland

Source & Credit

Serves

2 - 4 people

Difficulty

Preparation & Cooking Time

Club Summary

Black pudding and duck is a great combination, add some blackberry, redcurrant and beetroot and you have yourself a explosion of flavour. This recipe is by Barry Liscombe of Hartes of Kildare, Ireland using the best of local Co. Kildare produce. An easy to prepare restaurant quality dish that you can make at home!

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Skeaghanore Duck Breast, with Black Pudding, Beetroot, Redcurrant and Blackberry Reduction

by

Barry Liscombe

Ingredients

For the Duck

4 Duck Breasts *note1
Sea Salt & Freshly Ground Black Pepper to season
50g Black Pudding *2
Rapeseed Oil

For the Beetroot & Reduction

4 large or 12 Baby Beetroots

For the Stock Syrup

500ml good Red Wine
100g Brown Sugar
100ml Red Wine Vinegar
Sprig of Thyme
Zest of 1/2 Orange
100g Redcurrants, reserve half for plating
100g Blackberries, reserve half for plating

Method

  1. Pre heat your oven to 180°C / 350F / Gas Mark 4
  2. Add all the ingredients for the syrup / stock to a pot, bring these to the boil and then remove from the heat.
  3. To cook the beetroots, place them in a small pot and cover with the stock syrup ingredients, bring to the boil and simmer for about 40 minutes for the small or 70 minutes for the large. Prick with a paring knife, when the knife goes through with little resistance, the beets are ready, strain keeping the stock / syrup to one side and leave the beetroots to cool separately.
  4. Strain the stock / syrup through a fine chinois, put back in the pot, and bring back to the boil and reduce by two thirds until it reaches a sticky consistency, check taste, add a little more sugar or vinegar if necessary to balance out the flavours.
  5. Peel the cooked beetroots by using a rough cloth to rub the skin off. Tip: Make sure to wear gloves or you will end up with purple hands!
  6. Drizzle the black pudding with a little rapeseed oil, and bake for 10 minutes. When cooked, take out and break up with your fingers.
  7. Next, season the duck breasts with sea salt and black pepper, place them skin side down using a cold non stick pan. [the reason to use a cold pan is to render the fat out of the duck skin, so that the skin becomes crispy right through, and the breast will also cook in its own fat, so there is no need for oil or butter].
  8. Bring the pan to a medium heat, you will notice the fat rendering, after about 3 minutes, bring the pan up to a high heat, and brown the skin, once nice and brown, turn the breasts for 30 seconds only.
  9. Place in the oven with their skin side facing up, for approx 8 minutes for medium rare / 11 minutes for medium.
  10. Remove from the oven and allow to rest for 4 minutes. [This is the most important stage, as the resting time allows the breast to relax retain their moisture when carving, and also the residual heat will evenly cook the breasts right through].

To Serve:

Arrange the duck and beetroot on the plate drizzle with the sauce and garnish with black pudding, [a few seasonal vegetables] and the remaining berries.

Notes

  1. Skeaghanore Duck Breast
    Hand reared fresh farm ducks from Skeaghanore West Cork Duck near Ballydehob, West Cork. Their fuller flavour and succulent taste comes from being hand reared longer and being fed a 100% natural cereal-based diet.
  2. Jane Russell's Black Pudding
    The "best kept secret" of Jane Russell's Handmade Sausages from Kilcullen, Co. Kildare. Their black pudding won gold in Mortagne in 2013, following on from silver and bronze awards in prior years.
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