A Valentine’s treat – Pan fried duck breast

Pan fried duck breast, served with fries, side salad and a strawberry garnish.

We’ve put together a simply but elegant Valentine’s day supper. Forget Steak and chips, we’ve got Pan-fried duck and chips, far more exciting!

Serves 2

Ingredients

2 Beech Ridge Farm Duck breasts (skin on)

Salt & pepper

400g Maris Piper potatoes

Sunflower oil

Baby leaf salad

Caramelised onion jam or Caramelised onion confit

A couple of strawberries to garnish

Method

Pre heat oven to 200°C, Fan 180°C, Gas Mark 6

1. We’ll start with the chips. Cut the potatoes into finger size chips. Leave the skin on for a lovely rustic feel.
2. Pour the oil into a heavy based pan – about 8 cm deep and heat on a medium to high heat. To test the heat add a raw chip, once it starts to float and fry the temperature is about right (140°C for those with a thermometer)
3. Gently lower your chips into the pan and cook for approx 8 minutes (until soft but not coloured). We like to use a metal sieve to lower the chips into the oil.
4. Remove and leave to cool on a tray.
5. Increase the heat of the oil and test with one of the cooked chips. When it is floating and golden (the temperature should be 180°C) add the remaining chips to the pan and cook until the chips are golden brown.
6. Don’t over crowd the pan so the oil temperature drops (you’ll get soggy chips), it might be as well to cook in 2 smaller batches.
7. Remove from the oil onto kitchen paper to soak up any excess oil. Season with sea salt.
8. Meanwhile, while the chips are cooking, score the skin on the duck breast and pat dry with kitchen paper.
9. Season both sides of the duck breast with sea salt and place into a frying pan skin side down on a low to medium heat (no oil)
10. Cook for about 6- 8 mins until the skin has turned golden and crispy brown.
11. As you cook the breast, pour off any excess oil.
12. Turn the duck breast over and cook for 30 seconds.
13. Transfer the breasts onto a baking tray and place in the oven for 6 mins.
14. remove from the oven to rest for 10 minutes (ideally in a warm place).
15. Carve into slices and serve with the chips, baby leaf salad and your choice of sauce – we like caramelised onion jam and a strawberry garnish (it is Valentine’s day after all!) delicious.

If you have a meat thermometer, the ideal internal temp of the duck is 52˚C, If you don’t, test the duck breast by pressing it with your finger – it should be firm but still springy to the touch.

ENJOY!