Garden Rhubarb Compote
- 150g Red Onion
- 300g Rhubarb
- 1 tbsp Olive Oil
- 100g Cane or Demerara Sugar
- 150ml Red Wine Vinegar
- Peel and finely chop the red onion.
- Chop the Rhubarb.
- Heat up 1/3 of the olive oil and sauté the onion over medium heat ( approx 5 minutes).
- Add cane sugar, red wine vinegar and bring to a boil.
- Simmer until Rhubarb is tender
- Asparagus Spears
- Blanch the Asparagus spears in a large pot of boiling salted water for 1 minute.
- Take out and transfer to a bowl of iced water to stop the cooking process.
- Place a large griddle or frying pan over a very high heat.
- Drizzle rapeseed oil over the blanched asparagus and place on the pan until lightly charred all over.
Garden Beetroot Puree
- 1 Large Beetroot
- Olive Oil
- Salt & Sugar, to taste
- Add the beetroot to a pot of boiling water and simmer until tender, or you can roast it in the oven with a little olive oil and covered in kitchen foil.
- Once tender and cooled a little, peel the beetroot and roughly chop. Place in a blender with a little olive oil, salt and sugar and blitz. Taste and adjust seasoning if needed.
Red Wine Jus
- 1 Shallot, thinly sliced
- 1 Carrot, thinly sliced
- 1 Leek, white only, thinly sliced
- 1 crushed Garlic Clove
- 1 Celery, thinly sliced
- 1 spring of Rosemary
- 1 spring of Thyme
- 1 Bay Leaf
- 100ml Red Wine
- 50ml Red Wine Vinegar
- 100ml Port
- 500ml Brown Chicken Stock
- Vegetable Oil
- Place a large pot on to high heat and add enough oil to coat the bottom of the pan.
- When the pan is very hot, add the shallots, carrots, leek, garlic and celery.
- Cook until the vegetables reach a dark golden brown colour.
- Add the port, wine, vinegar, bay leaf, rosemary and thyme.
- Turn down to a timer and reduce until almost dry.
- Add the chicken stock and reduce it again by half.
- Remove from heat, strain through a fine sieve into another pan and reduce to sauce consistency.
Roast Silver Hill Duck Breast
- Score the skin with a knife, avoid cutting into the meat.
- Before roasting the duck breast in the oven sear skin-side down until golden and crispy (approx 5 – 6 minutes). Turn over and sear meat side (approx 30 seconds).
- Roast the duck breast in the oven, and depending on how you like your meat cooked, cook accordingly. For a medium rare finish, cook to an internal temperature of 55C.
- Allow the duck to rest for 5 minutes after cooking, covered loosely in foil. The temperature of the duck will rise to 57C for a perfect medium rare finish.
To serve: Serve up on warm plates, and garnish with Nasturtium leaves.
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