Chef’s Table in Season
Pan-roasted duck breast with poached rhubarb, Jersey Royal potato & watercress croquettes and redcurrant sauce
Revisit this seasonal recipe from Jorge Santos, head chef at Russell’s of Broadway
With autumn finally here and the long nights setting in, it’s time to enjoy simple, slow-cooked dishes. It truly is my favourite time of year in the kitchen. This recipe is typical of what we serve at the restaurant and whilst most people won’t have tried cooking pork cheeks before, it’s a very simple process. The cheeks release so much flavour whilst cooking along with the other ingredients to create a rich and indulgent sauce to go with the creamy mash and sweet roasted vegetables. Ask your local butcher about pork cheeks.
The Bridge is a relaxed riverside brasserie in an idyllic setting on the banks of the River Avon. Sadly the restaurant will be closing again due to the latest Government lockdown, but will continue to offer a takeaway service. Find out more here: thebridgeatbidford.com
Ingredients for the potato croquettes
- 200g watercress
- 300g Jersey Royals
- 1tbsp grain mustard
- 10g shallot, diced
- 1 clove garlic, diced
- pinch saffron
- 100g flour
- 100g panko breadcrumbs
- 2 eggs, beaten
Method for the potato croquettes
- Place the potatoes in a pan with water and bring to the boil. Cook for 10-15 minutes until tender. Drain and mash and leave to cool.
- Heat the butter in a large sauté pan, add the shallot and garlic and cook for one minute. Add the watercress and cook for 2 minutes until wilted.
- Leave the mixture to cool before tipping into a clean tea towel and squeezing out the excess moisture. Chop with a knife if too coarse.
- Stir the mixture into the mashed potatoes, add the mustard, season well.
- With wet hands, form the mixture into walnut sized balls, dip in flour, then egg and then breadcrumbs. Chill, then fry until golden brown.
Ingredients for the rhubarb
- 3 sticks rhubarb
- 100g sugar
- 1 star anise
Method for the rhubarb
- Boil 100ml water with 100g sugar and 1 star anise. Add the rhubarb and leave to cool.
Ingredients for the duck
- 1 duck breast per person (trimmed and excess fat removed)
- 150ml chicken stock
- 1tbsp redcurrant jelly
- 1tsp sherry vinegar
- 1tbsp butter
- 1 sprig thyme
Method for the duck
- Heat a non-stick frying pan. Season the duck breast then add to the pan skin side down. Cook for 6-8 minutes until the skin is crisp and golden brown. Turn over and cook for another 2-4 minutes. The duck should be tender but still pink in the middle. Remove from the pan.
- Add the chicken stock to the pan with the sherry vinegar, redcurrant jelly, butter and thyme. Reduce over a high heat until the sauce thickens.
- Serve the duck with the potato croquettes, a little poached rhubarb and extra watercress for garnish.
Take the casserole dish out of the oven and remove the pork cheeks. Pour the sauce through a sieve and discard the vegetables. The sauce can now go into a saucepan and reduce by one third – it will thicken on its own and will have a lovely shine to it. Add the cheeks and take off the heat.
That’s the hard work done!
Heat the mash slowly, place onto the plate, along with the vegetables from the oven. Place three pork cheeks on top, pour over some sauce and enjoy!
La Delfina Pinot Grigio Blush, Italy
Cut through the richness of this dish with a summery rosé. This crisp and dry pinot grigio has berry flavours and mouth-watering acidity.
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