Duck Breast With Prunes in Red Wine Jus and Chestnut Puree

Ingredients

Serves 4

Approx.1hr

4 duck breasts, scored in a diamond shape

Prunes in jus

100ml Armagnac

100ml red wine jus

100ml veal glaze

12 prunes

Chestnut puree

240g chestnuts, roasted and peeled

80ml thickened cream

200ml chicken stock

Salt and freshly ground white pepper

Red baby sorrel to garnish

Method:

To make the chestnut puree place the chestnuts in a pot and cover with the chicken, stock boil until the chestnuts are falling apart and soft. Strain the chestnuts keeping the liquid and blitz in a vita-miser or blender add a little of the cooking liquid but not too much. (about half a cup) Add the cream and blitz, pass through a fine sieve or drum sieve if necessary. Season with salt and pepper set aside keep warm.

Place the duck in a medium non-stick frying pan, skin-side down. Cook over medium heat for 8 minutes, until medium rare. Turnover and cook for 1 minute. Set aside and rest for 4 minutes

In a pan place the Armagnac, red wine jus and veal glace, reduce by half and mount with a little butter. Add the prunes and allow to become sticky.

Trim the duck breast on both sides of the breast and cut down the middle. Presentation is up-to you. to serve I would normally allow a spoon full of puree three prunes and three baby sorrel leaves per plate.

Use chestnuts in winter, that’s when they are in season and at their best alternatively you can do the same with almonds and macadamia nuts. It’s important to season the chestnut puree fairly heavily it will take on lots of salt. You can also finish the puree with butter or lemon juice.