Aromatic Duck Breast with Gooseberry Chilli Chutney
Aromatic Duck Breast with Gooseberry Chilli Chutney Cooking Time Ingredients Increase Portion Size Ingredients 2x Duck Breast (trimmed and scored) 2x Shallots
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Cooking tools:
- Deep fryer
- Deep-fry thermometer
- Blender
- Fine-mesh sieve
- Kitchen scale
- Oven
- Stove
- Skillet
- Saucepan
- Baking sheet
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Whisk
- Colander
- Spoon
- Parchment paper
- Plate
- Serving platter
Ingredients
- 2x Duck Breast (trimmed and scored)
- 2x Shallots (1x finely sliced, 1x rough sliced)
- 1x Lemon grass (Crushed)
- g Fresh Ginger (Skin on rough slice)
- 2x Garlic cloves (Crushed)
- 1x Rosemary (Whole stalk)
- 2x Bay leafs
- 2x Cloves
- 1x Red Chilli (part finely diced, part left whole)
- g Thai 5 spice
- g Sea salt flakes
- g Mixed Peppercorns (crushed)
- ml Walnut Oil
- g Golden Caster Sugar
- ml Apple Cider Vinegar
- g Fresh Gooseberries (green only)
- ml Madeira
- ml Brandy
- ml Ruby Port
- ml Veal stock
- 1x Potato large (King Edward, washed, peeled and diced)
- g Leeks (washed and medium diced)
- 1x Courgette (large diced)
- 1x Egg
- g Gram Flour
- g Strong Flour
- g Instant yeast
- g Turmeric
- g Madras Curry Powder
- Pinch of Saffron
- g Cauliflower (washed and cut)
- g Butter
- ml Milk
- ml Double Cream
- g Kale (washed and picked)
- Lime
- Pinch Nutmeg
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