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Recipe of the Month - Suffolk Food

Prepared by Mark Archer of Seckford Hall Hotel

Gressingham duck breast with spring roll of confit leg, sweet fondant potato and honey and lime sauce

(Makes 12)

Ingredients

6-7oz Gressingham duck breast
1 leg of duck
Spring roll wrappers
Duck fat
1 sweet potato
Julienne of vegetables (leek, carrots and courgettes)

 

For the sauce

1oz honey
Juice of 2 limes
2 pints of duck or chicken stock
2 sprigs thyme
Sprig rosemary
Clove garlic
1 large shallot finely chopped
Bay leaf
Salt and pepper to season

 

Method

  1. Rub salt, garlic and one sprig of thyme into the duck leg, cover with cling film and leave for 24hours. Wash and then slowly cook in the duck fat for 3-4hrs at 150 degrees C until very tender

  2. Blanch, in boiling salted water, the julienne of vegetables and thenrefresh in ice water, drain and leave to one side.

  1. Flake the duck leg and mix with the vegetables, season and make into spring roll.

  1. Pell the sweet potato, cut in half and trim into 2 rounds. Place in small dish and add half of the stock, brush the top of the potatoes with soft butter and cook at 225 degrees C for 15-20 minutes until golden on top and soft in the middle.

  2. Saute the garlic and shallots until soft but not coloured, add the bay leaf, thyme, rosemary, honey and lime juice a reduce to a syrupy consistency. Add the remaining stock and reduce by two thirds.

  1. Season the duck breast, flesh side only, with salt and pepper and then place, skin side down in a hot dry frying pan, (no oil). Turn over and seal the flesh side and then turn back to skin side and cook in the oven at 225 degrees C for 6-8 minutes. Remove from pan and leave to rest for 5 minutes. Deglaze the frying pan with the sauce and then pass through a fine sieve.

  1. Gently fry the spring roll, slice the duck breast, assemble your dish and enjoy!

 

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