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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!
2 Beech Ridge Farm Duck breasts (skin on)
Salt & pepper
400g Maris Piper potatoes
Baby leaf salad
Caramelised onion jam or Caramelised onion confit
A couple of strawberries to garnish
Pre heat oven to 200°C, Fan 180°C, Gas Mark 6
- We’ll start with the chips. Cut the potatoes into finger size chips. Leave the skin on for a lovely rustic feel.
- 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)
- 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.
- Remove and leave to cool on a tray.
- 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.
- 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.
- Remove from the oil onto kitchen paper to soak up any excess oil. Season with sea salt.
- Meanwhile, while the chips are cooking, score the skin on the duck breast and pat dry with kitchen paper.
- 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)
- Cook for about 6- 8 mins until the skin has turned golden and crispy brown.
- As you cook the breast, pour off any excess oil.
- Turn the duck breast over and cook for 30 seconds.
- Transfer the breasts onto a baking tray and place in the oven for 6 mins.
- remove from the oven to rest for 10 minutes (ideally in a warm place).
- 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.