Terras Farm Duck Breast, Confit of Leg, Potato Cake and Sherry Creamed Lentils.
Recipe by Richard James, Head Chef, The Nare
There is a winterish feel to this dish. Comfort food at it’s best. “The Cornish Duck company supplies all our Duck which is reared on their farm at Grampound Road,” and according to Richard James “it is definitely the best duck around.” The breast has a lovely flavour which shouldn’t be complicated. However, “the confit of duck leg is the chefy thing we do. The meat is marinated in salt, sugar, herbs, Worcester sauce, basil and some balsamic vinegar for one or two days and then slow cooked for 3 hrs on a low heat. This draws out the fat and really intensifies all the flavours.”
As a Cornishman working in the restaurant business and climbing up through the ranks for 22 years, Richard has seen enormous changes, particularly in the last five years, in the reputation that Cornwall now has for quality of food. Our profile has been raised both by one or two exceptional chefs and increasing media interest. “Cornwall is fortunately blessed with fresh fish in abundance and a favourable climate for growing produce and raising livestock,” expounds Richard, “People are coming to understand good value in quality and the superb quality of our local produce is well worth paying a little bit extra for.”
The Nare’s Quarterdeck restaurant offers contemporary modern British food with a seasonally changing menu. “Local farmers often ring us up,” Richard says,” to offer what they have fresh that day.” The Nare has recently been awarded 4 red stars making it the best 4 star hotel in the county. The restaurant team have undoubtedly played their part in this achievement.
Ingredients: (Serves 4)
4 Duck breasts
2 duck legs slowed cooked in duck fat.
4 potatoes for puree
1 cup lentils de puy
1 small onion
2 sticks celery
2 cups Chicken stock
1 glass of sherry
¼ pt double cream
For the duck sauce:
½ pt. duck stock
Peel and dice the potatoes. Boil in salted water. When cooked drain and mash with a little butter and some seasoning. Take the meat of the cooked duck legs and flake into a bowl. Add potato puree and season. Shape into round potato cakes.
Dice the onion, carrot, leek and celery and sweat in some butter. Add the lentils and cover with 2 cups of chicken stock. When the lentils are cooked (soft to bite) add the sherry and double cream.
Pan fry the duck breasts skin side down to seal and the skin starts to crisp. Turn over and pan fry for a further minute.
Place the duck breasts in hot oven (180C/350F) skin side down for 6 – 8 minutes. Remove from oven and leave to rest.
Pan fry the potato cakes until a golden colour on both sides.
To serve arrange slices of the duck breast alongside the potato cake with a spoonful of creamed lentils and some seasonal vegetables and duck sauce.
To prepare the duck sauce:
Chop and sweat the shallot in butter
Add the Port and Madeira and slowly heat until the liquid is reduced by half.
Add the duck stock and continue to heat until the stock is reduced by half
Finish with some diced butter and seasoning.
Carne Beach, Veryan-in-Roseland, Cornwall, TR2 5PF
Tel: 01872 501111
- Chef’s Special: Watermark Brasserie, Glendorgal Hotel, Newquay. (beyondthepasty.wordpress.com)
- The stormy serenity of winter in Cornwall (telegraph.co.uk)
- Chef’s Special: Bustophers Bar Bistro, Truro. (beyondthepasty.wordpress.com)
- Chef’s Special: Green’s Brasserie at Roserrow, St Minver, Wadebridge. (beyondthepasty.wordpress.com)
- Classic Duck Confit (online.wsj.com)