2 January 2014

BEST EVER DUCK ON BLUE POTATO

Happy New Year! To see the new year in and celebrate the New Year's Day birthday of my very good friend, Noriyo, we had an elegant evening.

I was thrilled to be able to serve an hors d'oeuvre that is a very new simple recipe I have created; inspired by ingredients from two of my favourite foodie people. I used seared duck breast from Lucy at Saveur Duck, and Purple Heart potatoes, a new variety that Marie of Quail Farm in Omaha Flats grew this year - waxy and full of flavour. Here's the recipe:

• 4 small duck breasts, trimmed
• salt, pepper and 2 tsps five spice powder
• 4 large purple heart potatoes
• olive oil, salt pepper and fresh thyme leaves
• 4 tbsp spicy tomato or plum chutney

Score the skin of the duck in shallow criss cross cuts and season with salt, pepper and five spice. Place in a frying pan ,skin side down and turn on the heat. Cook for about 10-12 minutes over gentle heat until the fat runs and the skin is crisp and golden. Turn the breasts over and cook on the other side for 2-3 minutes. Remove, cover with cling wrap and a thick tea towel and allow to rest.

At the same time, scrub the potatoes, slice into 2.5 cm thick rounds and toss in a roasting pan with the oil salt, pepper and thyme leaves. Roast at 200C for 10 minutes until softened. Cool the slices.

To assemble, place the potato slices on a serving plate. Dab each slice with a little chutney. Slice the duck breasts and then top the each potato slice with the duck. Grind over extra pepper and add a few sprigs of herbs or micro greens. Makes about 30.