I decided to focus on using local produce in my recipe. I got all the products from a local greengrocer who sources fruit and vegetables from the local area.
I wanted to create a simple but also modern dish. The sweet potato has become a popular alternative to the white potato.
Ingredients
1 duck breast
1 orange
100g raspberries
1 large sweet potato
5 asparagus tips
50ml double cream
2tbsp olive oil
25g sugar
Instructions
Pre-heat the oven to 200°C and boil some water in the kettle. Heat 1tsp of oil in a pan and fry the duck breast fat side down for 5 minutes. Turn over and cook for further 2 minutes. Cover in tin foil and place in the preheated oven at 200°C for 5 minutes. Leave to rest.
Transfer the boiling water from the kettle to a large pan and bring back to the boil.
Blend the raspberries, the orange juice and 25g sugar. Strain through a sieve to remove seeds.
Peel and dice the sweet potato, then transfer to the pan of boiling water. Cook until soft. Drain but leave in the pan. Pour in double cream and season with salt and pepper. Mash until smooth and soft. You can use an electric whisk or hand-held blender for a smoother mash.
Gently heat 1tbsp of oil and fry the asparagus a few minutes.
Spoon the sweet potato mash into a piping bag with a decorative nozzle. Turn on the grill. Pipe sweet potato onto a plate. Place sweet potato under the grill for about 1 minute.
Spread some raspberry and orange sauce over the plate to decorate. Slice the duck breast and carefully place on the piped sweet potato. Put the asparagus over the duck.
Inspiration
I decided to focus on using local produce in my recipe. I got all the products from a local greengrocer who sources fruit and vegetables from the local area.
I wanted to create a simple but also modern dish. The sweet potato has become a popular alternative to the white potato. To brighten up the dish, I decided to add a raspberry and orange coulis. Orange is the traditional flavour served with duck but I wanted to add more depth to the flavour. I feel I have done just that by using raspberries. I am also a big lover of baking and enjoy presenting and serving the food in an appetising way, that’s why I decided to incorporate my piping skills into this recipe.
