x2 duck breasts
5 large Maris Piper potatoes
500ml double cream
100g cheddar cheese
1 pack mange tout
1 red onion
2 garlic cloves
1 cup red berries/ or frozen
2 tsp olive oil
To prepare the potatoes peel and slice into even sections. In a sauce pan put in the milk, double cream, three cloves of crushed garlic and salt and pepper over low/ medium heat. Add the potatoes and bring to the boil until potatoes just start to go soft. Remove from the heat and layer the slices in a deep dish pan, pouring over the creamy sauce. Top with the grated cheese and place in a pre heated oven (180˚) for 30/ 45 minuets.
For the red berry verjuice reduction, chop the onion into fine pieces and place into a frying pan with olive oil. Gently fry until golden brown then add the chopped garlic. Once cooked add the red berries and cook until soft. Gently pour in the Verjuice and butter stirring occasionally, and leave to simmer. (If using frozen berries, the sauce can become too tart. Add a tsp of sugar to slightly sweeten and balance out the flavours). The tartness of the verjuice compliments the sweet flavouring of the fruits.
While the sauce gently simmers, season the duck breasts with salt and pepper. In another cold frying pan (one with a lid preferably) place the duck breasts skin side down. Slowly bring up the heat to help the fat render down. Cook on a medium/ high heat until golden brown. Turn the breasts over and cook for another minuet. Remove from the pan and set aside to rest for 10 minuets.
Once the sauce has reduced and thickened either blend it together or stain it through a sieve so there are no lumps and bumps.
While the duck rests, steam the mange tout.
On a plate serve a section of dauphinois potatoes, along side the sliced duck breast and mange tout. Pour over the red berry verjuice reduction. Enjoy!