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.
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.
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.