Duck Breast with Orange Purée Recipe - Great British Chefs
Bryn Williams' duck breast recipe is paired with a tart fine made from duck gizzards and hearts, along with tasty slices of smoked sausage.
Ingredients
- 1 duck crown
- 100ml of honey
- 10ml of soy sauce
- 1 sprig of rosemary
- salt
- 100g of duck gizzards
- 100g of duck hearts
- 20g of rock salt
- 5g of sugar
- 2g of thyme
- 1 garlic clove
- 1g of black peppercorns
- duck fat
- 7 oranges
- 300g of sugar
- sherry vinegar
- 300ml of orange juice
- 1kg duck bones
- 1 carrot, chopped
- 1 onion, chopped
- 1 tsp fennel seeds
- 1 tsp mustard seeds
- 200ml of port
- 2 sprigs of thyme
- 1 bay leaf
- 1l chicken stock
- 100g of smoked sausage
- 200g of puff pastry
- red chicory leaves
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