Duck breast, sweet potato and brown sugar purée, pomegranate gastrique

Name: Duck breast, sweet potato and brown sugar purée, pomegranate gastrique
Yield: Serves 8 main course portions
Ingredients: lemon thyme leaves – to garnish; 8 hazelnuts, thinly shaved on a truffle slicer – to garnish; 150 ml à la Grecque pickle; 10 chanterelle mushrooms; 30 ml pomegranate pearls; 30 g butter – room temperature; 400 ml chicken stock; 200 ml pomegranate juice; 15 ml white wine vinegar; 400 g duck fat; 50 g butter; 20 g sugar; 30 ml water; 10 g brown sugar; 40 g butter; 10 g grated ginger; 8 celeriac bulbs – peeled; 4 duck carcasses (legs removed and reserved for one of the duck leg recipes); 150 g purple skin sweet potato

Preparation info

Serves 8
main course portions

Difficulty
Medium

Appears in

Mile 8

By David Higgs

Published 2018

About

Hanging the duck over the fire for hours is tricky, as it’s difficult to control the temperature. But as long as you keep an eye on it, it gives amazing flavour and smoky crispy skin.

Ingredients

Duck breast

4 duck carcasses (legs removed and reserved for one of the duck leg recipes)

Main course
Gluten-free
Sous vide

Method

Remove from the fridge and hang the ducks over the grill for 7 hours. This will render the fat and cook the meat really slowly. Portion the 8 duck breasts (1 per serving) from the carcass and place the breasts skin side down on the grill over warm coals for 5 minutes to render the skin even more. Then turn over and quickly finish the cooking process. This process can also be done in a pan very