Chef Derry Clarke is in studio tonight to cook up a storm, showing us how to make a Crispy Duck Breast with Buttered Leeks and a Clementine Orange Dressing.
Ingredients:
2 Duck Breasts.
2 Clementine Oranges Peeled & Segmented.
1 Leek Finely Chopped.
50g Butter.
1 tbs Sweet Chilli Sauce.
2 tbs Soy Sauce.
1 tbs Lime or Orange Juice.
1 tbs Tomato Ketchup.
Method:
With a sharp knife make incisions across the duck skin, season the skin with sea salt.
Place the duck breasts skin side down on a cold pan, turn heat to high for 2/3 minutes until the oil starts to release from the fat.
Turn heat to medium, cook for 2/3 minutes, remove some of the fat and turn duck and cook for a further 2/3 minutes.
Remove from pan and place in preheated oven @ 60° and leave to rest for 10 minutes.
Bring a pot of water to the boil add chopped leeks and cook for 3 minutes. Strain off water, add the butter and season.
In a small saucepan, add the chilli sauce, soy sauce, lime or orange juice and ketchup. Gently heat, add the clementine segments and season.
Carve the duck breast, place over the leeks and spoon over the dressing.
