Roast Duck Breast with Spring Vegetables

Roast duck breast

• 4 Gressingham duck breasts
• salt
• pepper

Duck sauce

• rapeseed oil
• 50g of butter
• 1 medium onion, thinly sliced
• 1 garlic clove, minced
• 1 sprig of fresh thyme
• 1 bay leaf
• 300ml of bitter beer
• 500ml of chicken stock

Hispi cabbage and shallots

• 1 Hispi cabbage, finely shredded
• 2 shallots, thinly sliced into rings
• 2 knobs of butter
• salt
• pepper

Seared asparagus

• 12 asparagus spears
• 1 knob of butter

1. Heat a small amount of rapeseed oil in a thick bottomed saucepan over a medium heat. Fry the sliced onion, garlic, thyme and bay leaf until golden brown.
2. Continue to fry for 2-3 minutes. Then, add the bitter and bring to the boil, cook until reduced by 3/4.
3. Add the brown chicken stock, bring to a simmer and reduce again by half. Strain through a fine chinoise. Whisk in the butter and season to taste with salt and pepper. Set aside until required.
4. Bring a large pot of salted water to the boil. Lower in the shredded cabbage and cook until tender - about 3 minutes, strain and set aside.
5. Place a thick bottomed saucepan over a medium heat and add the butter. As soon as it begins to foam, add the sliced shallots and sweat in the butter before adding the hot blanched cabbage. Cook for a further 5 minutes and season to taste with salt and pepper.
6. Blanch the asparagus in boiling water for 3 minutes until tender, strain and plunge into ice water to refresh. Cut each spear in half lengthways and pan-fry in a little butter until light golden brown. Season with salt and keep in a warm place.
7. To cook the duck, preheat the oven to 220°C/gas mark 7. Gently score the skin with a sharp knife. Season the duck breasts with salt and pepper and heat 1 tbsp of rapeseed oil in a roasting tray or ovenproof pan on top of the stove.
8. Place the breasts, skin-side down, in the tray and fry over a medium heat for 8-10 minutes, allowing the skin to release fat while turning golden brown. Turn and finish cooking in the oven for 7-8 minutes. Remove from the tray and leave to rest in a warm place for 4 minutes.
9. Slice the duck breast to your liking and serve with the warm asparagus, hot cabbage and hot duck sauce.