Duck Breast, Spinach, Carrots and Orange Sauce

Terrines are great for the kitchen because they give us the opportunity to create delicious, cold starters that are easy to serve when service begins. It’s all about balance of flavours and good seasoning in this dish, not to mention the great contrast of textures that the toast, chutney and pistachio deliver. You can adapt this recipe to suit your own taste, of course. Go on, be adventurous and tailor it to suit your personal preference.

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Dish Difficulty: Medium

Serves: 4

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Ingredients

4 duck breasts

2 bags of baby spinach

Mash

Carrot purée

Pickled carrots

For the orange sauce:

1 blood orange, juiced

3 star anise

250ml beef jus

2 tbsp demerara sugar

Sherry vinegar, a splash

Salt and pepper

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Preparation

For the duck breasts:

1. Firstly, score the duck fat on each of the breasts in a criss-cross so you end up with diamonds on the fat. This helps it to render down in the pan.

2. Season each breast with salt and pepper and place in a cold pan in a little vegetable oil, with the duck fat side facing the bottom of the pan.

3. Turn on the heat to medium and leave the duck breasts so that the fat renders away, usually 4 minutes.

4. Once the fat is looking golden and has melted in the pan, turn the breasts and cook on the other side. You are simply looking to caramelise the outside of the duck. Once coloured all over, place in the oven for 3 minutes at 180°C.

5. Remove the duck from the oven and leave to rest on a wire rack. Rest for at least 8 minutes.

6. To serve, place in the oven for 1 minute and slice lengthways along the breast into 5 pieces.

For the orange sauce:

1. Caramelise the sugar and deglaze it with vinegar, then add orange juice and reduce.

2. Once reduced, add star anise and beef jus and simmer for 10 minutes until nicely reduced. Correct the seasoning and serve.

For the pickled carrot ribbons:

1. See basics recipe

2. Roll each slice and place 3 on each plate.

To serve:

Gently wilt your baby spinach in a pan and serve with mash, carrot purée, pickled carrot ribbons and orange sauce.