Title: Roast Breast of Goosnargh Duckling with Cider Potatoes And
Categories: Superchefs
Yield: 1 servings

Duck bones; 1 carcass per 2
; portions
1 Duck breast per person
2 Shallots
1/2 Carrot
1 Clove garlic
1/2 Stick celery
1 Sprig thyme
150 ml Sweet cider
150 ml Duck stock
3 Baby turnips

-------------------------------CIDER POTATOES-------------------------------
1 Baking potato
75 g Butter
Salt
100 ml Sweet cider

-----------------------------CARAMELISED APPLES-----------------------------
1 Bramley apple; cut into 8
-pieces
Icing sugar

Roast bones and vegetables until brown. Add cider and reduce by half. Add
the stock and thyme. Bring to the boil and skim off the fat. Allow to
simmer for at least 20 minutes, frequently skimming off the fat. Strain out
the bones and vegetables, reduce the duck stock down until the required
taste and consistency is reached.

Roast the breast, skin side down, for approximately 14 minutes in a hot
oven. Allow to rest for at least 5 minutes before removing. Cook the 3 baby
turnips until soft.

Cider potatoes: Cook all the ingredients together until potato is cooked.

Caramelised apples: Sieve the icing sugar into a hot pan and allow to
caramelise to golden brown. Add the turned apples and toss until richly
coloured. To serve, slice the breast and place over the potato, garnish
with apple and turnips.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.