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.

Creedy-Carver-Duck-breast

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 one minute.
  • 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.

Greyhound Country Inn

Greyhound Country Inn is a warm relaxing pub and restaurant located in the heart of Honiton, Devon. The pub’s traditional oak-beamed bar and restaurant oozes character and boasts a log burner fireplace.

Visit their website