Good quality and high welfare duck breast is readily available in North America, and also available online. It is worth noting that frozen duck breast freezes very well. Many people think that pan searing duck is a tricky skill to learn, however it is as easy to do as a steak. Simply remember to raise the temperature of the pan slowly (and not too high) so to render the fat to perfection to create a deep gold, crispy skin. Most of the cooking is done on the skin side down, and as the fat renders down all the wonderful flavour is created and lifts the duck breast into something special.

Duck

Ingredients
4 duck breasts
2 sprigs rosemary
2 sprigs thyme
1 bulb garlic
1fl oz/20ml vegetable Oil
3 ½ oz/ 100g unsalted butter

Instructions

Trim the duck breasts ensuring a good coverage of fat. Marinade in a little of the oil and half the herbs. When needed, pan sear in a medium heat non-stick pan skin side down until you render and crisp the fat, then add the other half of the herbs and 2 slightly crushed garlic cloves. Once you have achieved the correct colour add the butter and baste. Remove from the pan and finish in the oven at 400 °F/ 180°C for 4 to 6 minutes depending on size.

Caramelized Cauliflower

Ingredients
1 small cauliflower
2 sprigs rosemary
2 sprigs thyme
½ bulb garlic
3 ½ oz/ 100g   unsalted butter
1 sheet parchment paper cut to 1 inch larger than your pan

Instructions

Break the cauliflower into florets, cut each floret in half and place flat side down in a non-stick pan. Add the herbs garlic and the butter. Cover with a circle of parchment paper and slowly cook the cauliflower on a low heat on the hob. The butter will melt and the butter milk will steam the cauliflower then will evaporate and then the caramelization process will start. This can take up to 20 minutes.

Beetroot

Ingredients
2 fresh beetroot
2 sprig thyme
2 sprig rosemary
2oz /50g unsalted butter

Instructions

Cook the beetroot in in salted boiling water for 40 minutes with the herbs until you can pass the tip of a knife to the centre easily. Once cool, cut and shape, then finish in a pan with a little butter.

Baby Fondant

Ingredients
1 rooster or maris piper potato
2 sprig thyme
2 sprig rosemary
1 ½ oz / 35g unsalted butter
3fl oz /75ml stock (chicken or vegetable a good quality stock cube would work)

Instructions

Cut the potato into any shape you like. In a small pot add butter and to melt it. Add the potato and begin to caramelize. Once golden, turn the potato over and caramelize this side. Add stock to cover the potato and place pan into an oven at 350°F/160°C for 10 to 15 minutes or until potato is cooked.

Crispy Kale

Ingredients
Sm bunch kale
7fl oz/ 200ml vegetable oil
Salt

Instructions
Wash, dry and tear your kale into bite size pieces. Next slowly heat up the oil to about 300°F/ 150°C. Slowly dry out the kale. Do this in small batches at a time, remove once crisp and season with salt.

Enjoy!
Gary Maclean
www.garymacchef.com