Thursday 20th June 2019
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Serves 4
Preparation time: 5 minutes
Cooking Time: 15 minutes

Ingredients
4 mallard duck breasts
4 medium leeks, washed and trimmed
2 cloves garlic, sliced
4 beef tomato, cut into wedges and deseeded
50ml red wine vinegar
100ml extra virgin olive oil
Pinch of ground ginger
Salt

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

Pan roasted Lincolshire duck breast, charred leeks and tomato ‘Crudaiola’

METHOD
(Crudaiola is Italian for raw vegetables) Place the garlic, oil, vinegar and pinch of salt in a bowl with tomato and mix well, let rest for 1 hour.

Heat a topside griddle until very hot, cut the leeks lengthwise and season with salt and a little oil. Chargrill until almost burnt, turn side and do the same. Place in a baking tray and finish cooking for 5 minutes at 180C.

Score the duck breast on the skin side and season with salt and ginger. Heat a non-stick pan, and cook the breast skin side first for 2 minutes on medium heat. Turn and cook for 1 minute on low heat. Set aside and let rest for 2 minutes before slicing.

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