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Pan fried duck breast with Persian spiced leg

Pan fried duck breast with Persian spiced leg


The persian spice rub works wonderfully with the delicate flavour of the duck, but doesn't overpower it.  The blackberry jus adds sweetness and the game chips and bacon add crunch and texture.

Persian duck leg


25g of salt

2 sprigs of thyme, picked

4 duck legs

100ml duck fat

30g Essential Cuisine Persian spice rub


Mix the salt, Persian spice and thyme leaves together and rub into the duck legs.

Place the legs in a vacuum bag, seal and refrigerate for 6 hours.

Fill the water bath with cold, clean water and set the temperature to 75°C.

Remove the duck legs from the bag and rinse them under cold water to remove the salt.

Pat the legs dry with kitchen roll.

Place the duck legs in a new vacuum bag with the duck fat and vacuum seal.

Cook in the water bath at 75°C for 12 hours.

Use immediately by crisping the skin of the legs in a hot pan before serving, or plunge the bag into iced water to cool quickly before refrigerating for later use.

Blackberry Jus


25g butter

50g shallots, roughly chopped

200g fresh blackberries

25ml Boiron blackberry puree

25g Essential Cuisine duck glace

250ml Essential Cuisine Signature red wine jus


Melt butter in a suitable pan, add the chopped shallots, fry gently until they are tender, with not too much colour.

Add the blackberries and seasoning, cook for 2 minutes.

Pour in the jus and glace, bring to the simmer for 5-10 minutes.

Add blackberry purée and then keep warm until serving.

Celeriac puree


1 celeriac

200ml milk

300ml double cream





For the celeriac purée, take a thick bottomed saucepan and cover with water so it just covers the bottom of the pan.

Put all of the other ingredients in and season lightly.

Bring to the boil on the stove and turn to a simmer till celeriac is soft like mash potato.

Pass the celeriac through a course sieve but keep the cooking liquor.

Add the celeriac mush to a jug blender and pour some of the cooking liquid in as well.

Turn on the food processor and blitz till smooth, keep adding the cooking liquor till smooth and the purée can hold its own weight.

Check the seasoning and put through a fine sieve to make sure it’s smooth.

Place into a container and fridge until needed

Game Chips


1 Maris Piper potato, or other large frying potato

vegetable oil, for frying



For the chips, slice the potato as thinly as possible with a mandolin or sharp knife.

Rinse the slices in cold water a couple of times and pat dry with kitchen towel (this will help to remove the starch and make them crispier).

Deep-fry the potato slices for a couple of minutes until golden brown.

Drain any excess oil on kitchen towel and season with salt.

Bulgur Wheat


25g bulgur wheat

2 tsp Sosa Home Gourmet sesame paste

large bunch fresh flatleaf parsley, leaves only, washed, dried, finely chopped

small bunch fresh mint leaves, washed, dried, finely chopped

2 tbsp freshly squeezed lemon juice

2 tbsp extra virgin olive oil sea salt flakes


Place the bulgur wheat into a small bowl and cover with 50ml of boiling water.

Stir, then set aside for 20 minutes, or until the bulgur wheat has absorbed all of the water.

When the bulgur wheat has absorbed all of the water, fluff it using a fork until the grains are separated. Add the sesame paste and stir.

Drizzle over the lemon juice and olive oil and season, to taste, with salt.

Mix well to coat the ingredients in the liquid.

Pan fried duck breast


4 Gressingham duck breasts

50g butter

Salt and pepper

20ml brandy

30g Grandes Distilleries Peureux griottines


Heat a touch of oil in a pan, make sure that the pan is to a high heat before putting the duck breast in skin side down.

Sear both sides until a golden brown colour and cooked to the temperature that you prefer (medium recommended 68°C).

Remove from the pan, rest and season.

Put the pan back on the heat and de glace with the brandy, make sure you flame in a safe manor to burn off the alcohol, add the cherries and warm through.

Bacon crisp garnish


8 slices smoked streaky bacon

2 sheets baking parchment


Place the streaky bacon on the baking sheet and place the other sheet on top.

Roll out with a rolling pin until desired thickness (about 2mm).

Place on a baking sheet and place in the oven at 180°C with another tray of the same size placed on top for around 15 minutes.

Remove and cool before serving.


Place the bulgur wheat, duck leg pieces and vegetable garnish in a small tube shape, slice the duck breast once rested.

Place the chips onto the plate, smear the celeriac purée across, scatter some griottines, place the duck slices on top and drizzle the jus around.

Recipe by Stephen Griffiths, Consultant Chef

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