James Conway, Head Chef at The Brasserie, Barnham Broom shares his recipe for Magret De Canard

We are delighted to welcome James Conway, Head Chef at The Brasserie, Barnham Broom for his debut Cookery Theatre Demonstration at the 2017 Game Fair on 22nd & 23rd April.
Chinese five spice, honey and orange roasted duckdsc_2655 breast.  Served with a minted pea puree, garlic roasted cocotte potatoes, glazed baby vegetable and a redcurrant jus.
Marinade the duck brchef-jameseast with Chinese five spice, fresh thyme, orange zest and juice, honey and olive oil.
Turned new potatoes, roasted in duck fat with garlic and rosemary.
For the pea puree: use frozen peas, white onion, garlic mint and double cream.  Bring to the boil and blend/puree.
A selection of season summer baby vegetables. Baby carrot, baby turnip, baby leek, baby fennel, baby courgette fresh peas, broad beans.  Blanch boil in salted water and then to finish glaze in foaming butter, sugar, salt & pepper.
Pan roast duck breast for 7 – 8 minutes, rest 2 – 3 minutes. De glaze the cooking pan with red wine and beef stock. Finish with fresh redcurrants.
Don’t miss James’ Demo in the Game Fair Cookery Theatre on Saturday 22nd April 2017.
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