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.

Serves

4 People

Difficulty

Club Summary

Black pudding and duck is a great combination, add some blackberry, redcurrant and beetroot and you have yourself an 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!

Recipe Credit:

Recipe

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

Ingredients

For the Duck

  • 4 Duck Breasts *1
  • Sea Salt & Freshly Ground Black Pepper to season
  • 50g Black Pudding *2
  • Rapeseed Oil

For the Beetroot & Reduction

For the Stock Syrup

Method

  1. Preheat your oven to 180°C / 350F / Gas Mark 4
  2. Add all the ingredients for the syrup/stock to a pot, bring these to a 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 a 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 it back in the pot, and bring it back to the boil and reduce it by two thirds until it reaches a sticky consistency, check the 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 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.
  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 its 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.

Recipe 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 come 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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