Natalie Colemans pan-roasted duck breast recipe - carrots

Method

• For the fondant potatoes.
• Preheat the oven to 200C/Gas Mark 6.
• Peel the potatoes and cut out two cylinders from each one using a 5cm metal cutter (you want eight cylinders in total).
• Neaten the top and bottom with a knife so they are flat.
• Heat an ovenproof frying pan and melt the butter with the oil.
• Add the potatoes and colour them all over top and bottom and on the sides; use tongs to turn them.
• Add the thyme, garlic and stock to the pan.
• Cover with a cartouche (a circle of buttered greaseproof paper that will cover the pan completely) and transfer to the oven.
• Cook for 40-45 minutes or until the potatoes are soft and cooked through; halfway through the cooking, baste the potatoes with the stock so the tops dont dry out (then replace the cartouche).
• Make the other elements of the dish while the potatoes are in the oven.
• For the carrot and cumin puree.
• Cook the carrots in a pan of boiling water until tender.
• Drain and place in a blender with the olive oil, cumin and some salt and pepper.
• Blend for 4-5 minutes or until very smooth.
• Spoon into a saucepan and set aside, ready to reheat for serving.
• For the duck breasts.
• Score the skin on the duck breasts, without cutting into the flesh.
• Season both sides of each breast.
• Place the breasts skin side down in a cold non-stick frying pan (starting in a cold pan will render the fat slowly).
• Set on the heat and cook for 4-5 minutes or until the skin has a good colour and is crisp.
• Add the garlic cloves and thyme and turn the breasts over.
• Reduce the heat and cook for 4-5 minutes.
• Turn the breasts on to the skin side again and cook for 3 minutes.
• Turn over and cook for another 3 minutes, then turn once more and cook on the skin side for a final 2 minutes.
• The total cooking time will be 18 minutes.
• Remove the duck breasts from the pan and leave to rest in a warm place for 5-7 minutes while you make the jus.
• For the red port jus.
• Remove the garlic and thyme from pan (discard these) and skim off excess fat.
• Deglaze the frying pan with the port, then add the redcurrant jelly and whisk until melted.
• Add the shallots, thyme sprigs, garlic and stock to the pan.
• Bring to the boil and reduce by half.
• Pass through a sieve into a saucepan.
• Gradually whisk in the butter and season to taste.
• Keep warm.
• To serve.
• Make a line of carrot puree on each plate.
• Cut each duck breast into four slices and arrange in a criss-cross line on the other side of the plate, with a fondant potato at each end.
• Drizzle a little jus over the duck and garnish with some pea shoots.
• Garnish the carrot puree with red amaranth.