Recipe | Creedy Carver Duck Breast

Thanks to Damien Spink at Greyhound Country Inn, Honiton for this delicious way to cook Creedy Carver Duck Breast, one of his favourite local ingredients.

• 1 Duck breast
• 1 Duck leg
• 2 Sheets spring roll pastry
• 1 tbsp Hoisin sauce
• 1 Onion
• 1 Pepper
• 25g Beansprouts
• 1 Egg yolk
• 2 Plums
• 50ml Red wine jus
• Micro herbs (to garnish)
• Blackberries (to garnish)

Method

• Start by roasting the duck leg until it’s tender and the meat falls off the bone.
• Sweat off the onion, pepper and beansprouts. Add the hoisin sauce and add to the duck leg.
• Put some duck leg mix onto the pastry, then brush some egg yolk onto the edges of the pastry and roll the spring roll up very tight.
• Season the duck breast well then pan fry skin side down on medium heat till crispy, flip the duck over and cook for a further oneminute. Put in a pre heated oven skin side down 180 degrees C for 6-8 minutes.
• Let the duck breast rest for at least 5-8 minutes once cooked.
• While the duck is resting, deep fry or oven roast the spring roll for 5 minutes.
• Pan fry the plum wedges till coloured and warm up the jus.
• Cut the duck breast in half and rest for 1 more minute.
• Put the blackberries in the jus to warm up.
• Now you can plate everything how you like.