Breast of Mallard with Chestnuts, Cabbage and Potato by Neil Forbes of Café St Honoré
I adore this dish. The almost sticky red cabbage is not overly sweet and has just the right amount of sharpness. The mallard breast is cooked in a pan and shown the oven for just a minute or two. Served with a little garlic, thyme and clapshot - essential in these chilly months to warm the soul.
For more information visit: www.cafesthonore.com
Ingredients: Serves 4
4 breasts of mallard
4 heritage potatoes or new potatoes, skin on and par-boiled - I like Pink Fir and Aura
½ a Savoy cabbage, stem removed and shredded
12 chestnuts
4 cloves garlic
4 fresh thyme sprigs
Good salt and pepper
2 tablespoons Scottish cold-pressed rapeseed oil
4 knobs butter
Method:
1. Heat the oven to 180°C.
2. Add the rapeseed oil to a large, hot frying pan, season the mallard and place each breast carefully, skin-side down, in the pan. Season again.
3. Cut the potatoes in half and place them next to the breasts. Add the garlic and thyme. Once the mallard skin is golden, turn and add the chestnuts. Reduce the heat and cook for a minute or 2.
4. Place the pan in the oven for 3 to 5 minutes depending on how cooked you like your duck. Remove from the oven, add 2 knobs of butter to the pan and baste the mallard. Season again. Remove the mallard from the pan and allow rest on a plate in a warm place. Remove the potatoes from the pan and keep warm. Retain the juices in the pan.
5. Blanch the cabbage in boiling, salted water and drain, and add the remaining butter. Season and stir in any juices from the pan. Duck fat is delicious in cabbage! You can also add any resting juices.
6. To serve, slice each breast into long slithers and arrange on a wooden board or four individual, warmed plates. Arrange the cabbage, chestnuts and those golden brown potatoes and garnish with the garlic cloves and thyme stalks. Add a pinch of good salt and serve at once.
In association with Taste Communications, Scotland’s food and drink communications company www.tastecommunications.co.uk
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