Muscovy Duck Breast with Cumquat Relish, Potato & Chive Griddle Cake. Surprise guests with a delicious take on roast duck by using delicate cumquats. The often misunderstood citrus fruit is a perfect accompaniment to the potato and chive griddle cake – for ultimate wow factor.
10 Muscovy duck breast, trimmed and skin scored.
500ml duck jus infused with thyme
For the griddle cake mix
500 g potato
125 ml milk
2 lightly beaten whites
1 tbsp potato flour
1 tbsp crème fraiche
Salt and pepper
½ bunch finely chopped chives
Bake potatoes in their skin. Prepare the mashed potato by placing the potatoes through the moulis. Add the milk to the warm potato, mix until smooth. Add the potato flour and salt and pepper, then the eggs one at a time, then the beaten whites. Mix in the crème fraiche and the chive. Cook cakes on a flatbed grill approx. 8cm in width with clarified butter.
1kg cumquat, washed and blanched
5 thinly sliced French eschalots
2 star anise
¼ chilli, seedless and finely chopped
2 bay leaves
300g brown sugar
½ litre of orange juice
Sweat the eschalots with the butter until soft and they start to caramelise. Add the cumquat and sugar and cook a little longer till sugar as melted. Add all the other ingredients and cook gently for 30 to 40 minutes until soft and jammy.
Season the duck breast and sear on the fat side, rendering the fat gently till golden. Turn over and cook for 5 minutes until medium rare, then allow to rest. The duck must be medium rare and well rested for consumption.
Place one griddle cake on individual plates.
Slice each breast length ways slightly on an angle and place slightly off the cake. Spoon some of the cumquat relish next to it and pour a little of the duck jus around.
Serve with nicely buttered beans or green asparagus.