I’ve been having quite a few comments that maybe my dishes are somewhat complicated or can take a while to prepare. This one though, doesn’t stand up to that mantle. It can all be done in an hour. This will be my last post for a few days as I’m off to do some research at the weekend. As a special treat for my birthday my wife is treating me to dinner at L’Enclume. For those of you that haven’t heard of it. This is where its at in the UK at the moment. In a beautiful village called Cartmel, home of the sticky toffee pudding, Simon Rogan has sourced amazing produce from the countryside around. This combined with his culinary talent have led to him being awarded 10 out of 10 in the Good Food Guide. The only other restaurant to hold this accolade is Heston’s The Fat Duck. I will be taking many photos and writing a full review so that you don’t entirely miss out. As a treat for my wife I’m taking her for a stroll up a little hill in the middle of the Lake District.
Back to the dish, the compote is basically the same as my spiced cherry sauce from a previous dish, only substituting the cherries for apricots. [purerecipe]
- 4 Duck Breasts
- 600g Potatoes
- 25g Melted Butter
- 100g Semi-soft Apricots
- 200ml White wine
- 1 Cinnamon Stick
- 1 Star Anise
- 4 Cardamom Pods
- 1 Large, 2 medium. Diced shallot
- 1 Clove Garlic
- 2-3 Tbsp Cream
- 4, cooked unvinegared, cubed. Beetroot
- 4-5 Large, cubed Carrots
- To make the compote, add the apricots to the pan and add the wine with the spices. Boil until they swell and most of the wine is evaporated. Add 150-200ml water and puree. Season and leave the spices to infuse for a further 30mins.
- For the shallot puree, soften the diced shallot in a knob of butter with the garlic. Add a little cream and puree to smooth consistency. Season with salt and white pepper.
- Add the beetroot and carrot cubes to a 200°c oven for 30minutes. Drizzled with oil and some salt.
- For the rostis, grate the potatoes into a tea towel and squeeze dry. Place into a bowl, season and add the melted butter. Cook these in a frying pan for 5mins a side until crisp.
- For the duck, place in a dry pan and cook fat side down until golden over a medium-high heat. Transfer to the 180°c oven for 8-10mins depending on thickness.