Friday 25th June 2021
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Serves 4
Preparation time: 10 minutes + marinating time
Cooking Time: 35 minutes

4 Norfolk duck breasts
200g butter
2 endives – sliced in half lengthwise
1 tablespoon hazelnut oil
Sprinkle of icing sugar
Salt to taste

Ingredients for the cabbage:
1 small red cabbage – finely sliced
250ml dry sherry
100ml lemon juice
50ml raspberry vinegar

Ingredients for the puree:
1 medium butternut squash – peeled and small diced
100g butter
2 cloves of smoked garlic – finely chopped
1 medium shallot – chopped
500ml chicken stock
The juice of 2 lemons
Salt and ground white pepper to taste

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Recipe by Ivano de Serio, Head Chef of The Old Bakery

Pan roasted duck breast, squash puree and grilled endive with sherry marinated red cabbage

To marinate the red cabbage: place the vinegar, sherry, lemon juice and 200ml water in a pan and bring to boil. Add the sliced cabbage and set aside. When cold refrigerate overnight.

To make the puree: place the chopped onion and garlic with the butter and cook for 2 minutes on medium heat. Add the squash and wet with the lemon juice, cook for 1 minute, then add the chicken stock and season with salt and pepper. Cook on low for 10-15 minutes. Pass the squash in a blender and purify until smooth.

Season the duck breasts with salt and pepper. Heat a non-stick pan to high then place the duck breasts skin side down, without any fat or oil, and cook for 15 seconds. Take the pan off the heat and set aside to gently cook the breasts with residual heat.

After 5 minutes, add all the butter and place the pan on low heat for 4-6 minutes. Keep wetting the breasts with the cooking liquid.

Rub the endive with hazelnut oil and sprinkle icing sugar then chargrill on medium heat for 1 minute each side and season with salt.

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