Skeaghanore Duck Breast, With Black Pudding, Beetroot, Redcurrant And Blackberry Reduction | Barry L

Name: Skeaghanore Duck Breast, With Black Pudding, Beetroot, Redcurrant And Blackberry Reduction | Barry L
Ingredients: Knights of the Black Pudding , Ireland , Skeaghanore Duck , Co Kildare; Good Food Ireland; 4 Duck Breasts *1; Sea Salt & Freshly Ground Black Pepper to season; 50g Black Pudding *2; Rapeseed Oil; 4 large or 12 Baby Beetroots; 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; Preheat your oven to 180°C / 350F / Gas Mark 4; Add all the ingredients for the syrup/stock to a pot, bring these to a boil and then remove from the heat.; 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!; Drizzle the black pudding with a little rapeseed oil, and bake for 10 minutes. When cooked, take out and break up with your fingers.; Bring the pan to medium heat, you will notice the fat rendering, after about 3 minutes, bring the pan up to high heat, and brown the skin, once nice and brown, turn the breasts for 30 seconds only.; Place in the oven with their skin side facing up, for approx 8 minutes for medium-rare / 11 minutes for medium.; Quick View Andrew James Premium Digital Food Dehydrator Kitchenware Rated 0 out of 5 View on Amazon; Quick View On The Menu by James Mackenzie Books Rated 0 out of 5 View on Amazon; Quick View Black Pudding & Foie Gras by Andrew Pern Books Rated 0 out of 5 View on Amazon; Quick View The Stornoway Black Pudding Bible Books Rated 0 out of 5 View on Amazon

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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,...

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Ingredients

Knights of the Black Pudding , Ireland , Skeaghanore Duck , Co Kildare
Good Food Ireland
4 Duck Breasts *1
Sea Salt & Freshly Ground Black Pepper to season
50g Black Pudding *2
Rapeseed Oil
4 large or 12 Baby Beetroots
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
Preheat your oven to 180°C / 350F / Gas Mark 4
Add all the ingredients for the syrup/stock to a pot, bring these to a boil and then remove from the heat.
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!
Drizzle the black pudding with a little rapeseed oil, and bake for 10 minutes. When cooked, take out and break up with your fingers.
Bring the pan to medium heat, you will notice the fat rendering, after about 3 minutes, bring the pan up to high heat, and brown the skin, once nice and brown, turn the breasts for 30 seconds only.
Place in the oven with their skin side facing up, for approx 8 minutes for medium-rare / 11 minutes for medium.
Quick View Andrew James Premium Digital Food Dehydrator Kitchenware Rated 0 out of 5 View on Amazon
Quick View On The Menu by James Mackenzie Books Rated 0 out of 5 View on Amazon
Quick View Black Pudding & Foie Gras by Andrew Pern Books Rated 0 out of 5 View on Amazon
Quick View The Stornoway Black Pudding Bible Books Rated 0 out of 5 View on Amazon