Duck Breast with Cherry Gastrique and Carrot Purée

Ingredients

For the Duck Breast
• 4 pieces Duck breasts (skin score diagonally and lightly)
For the Cherry Gastrique
• 250 grams Fresh or frozen cherries (pitted)
• 100 grams Caster sugar (for caramel)
• 120 milliliters Red wine vinegar (white or red wine vinegar will work)
• 100 milliliters Water (for dilution)
For the Carrot Purée
• 500 grams Carrots (peeled and diced)
• 50 grams Butter (unsalted)
• to taste Salt (use fine salt for better integration)
• 50 milliliters Cream (optional for extra creaminess)

Instructions

1. 1. Prepare the Cherry Gastrique: In a saucepan, combine the caster sugar and a splash of water over medium heat. Stir gently until the sugar dissolves. Increase the heat until the mixture becomes a deep amber colour (approx. 8 minutes). Carefully add the red wine vinegar to the caramel (it will bubble vigorously) and stir until the caramel incorporates. Add the pitted cherries and water, then simmer for 10 minutes to reduce. Blend until smooth and pass through a sieve for a clean gastrique. Adjust seasoning if necessary with salt or additional vinegar.

   Be cautious of hot sugar as it can burn; do not stir the sugar while it is caramelising.

2. 2. Cook Duck Breasts: Heat a frying pan over medium heat until hot. Place the scored duck breasts skin-side down in the pan (do not add oil as duck fat will render). Cook for about 6 minutes or until the skin is crisp and golden brown. Carefully flip the duck breasts and cook for another 4-5 minutes until they reach an internal temperature of 55-60°C for medium-rare. Transfer to a plate and rest for 5 minutes before slicing.

   Ensure the skin crisps up properly by not overcrowding the pan and avoid excess heat that can burn the fat.

3. 3. Make the Carrot Purée: In a saucepan, add the diced carrots with enough water to cover and a pinch of salt. Bring to a boil and cook until tender (approx. 10-12 minutes). Drain and transfer to a blender. Add butter and cream (if using), then blend until smooth. Pass through a sieve for silky texture. Adjust seasoning with salt.

   Ensure the carrots are tender before blending to achieve a smooth purée.

4. 4. Plating: On each plate, create a swoosh of carrot purée using the back of a spoon. Slice the rested duck breast and arrange on top. Drizzle with cherry gastrique, allowing it to pool on one side for a dramatic effect. Garnish with fresh cherry halves if desired.

   Ensure the gastrique is not too hot, or it may run; it should have a slightly thickened texture.