Carne beach, view from the Nare
Terras Farm Duck Breast
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. Continue reading