Ingredients

Spiced Duck Breast
•4 duck breasts
•10g of Szechuan pepper
•10g of coriander seeds
•5g of cumin seeds
•5g of fennel seeds
•10g of lavender, dry
•100ml of maple syrup

Beetroot and Sweet Potato
•6 small beetroot
•2 sweet potatoes
•olive oil
•butter
•salt

Method

Step 1:

Combine the Szechuan pepper, coriander, cumin, and fennel in a dry pan on medium heat and toast for 5 minutes.
•10g of Szechuan pepper
•10g of coriander seeds
•5g of cumin seeds
•5g of fennel seeds

Step 2:

Place the spices into a mortar and pestle and roughly crush. Combine with the lavender and mix well. Set aside until required.
•10g of lavender (dry)

Step 3:
Preheat the oven to 190°C/gas mark 5. Cover the beetroot with foil and place in the oven until tender, approximately 30-45min. Allow to cool, then peel with a small knife while still slightly warm. Cut into large cubes.
•6 small beetroot

Step 4:

Dice the sweet potato and lightly season with salt and coat with olive oil. Place on a baking tray and into the oven, cook until tender, approximately 40 minutes. This should be done while the beetroot is roasting.
•2 sweet potatoes
•olive oil
•salt

Step 5:

For the duck, place a large pan on a medium to high heat and season the breasts evenly with salt. Place each breast skin side down into the dry pan and slowly render down the fat. As the fat is released from the breast be sure to remove any excess from the pan by tilting it towards you and taking out with a spoon.
•4 duck breasts

Step 6:

Cook for 6 minutes and then turn and continue to cook for a further 4 minutes. Finish in the oven for 2 minutes at 220°C/gas mark 6. Remove from the oven and allow to rest for 5-7 minutes.

Step 7:

When the duck has finished resting, place the breasts flesh side down into the spice mix.

Step 8:

Heat a second pan over a medium to high heat. Add the butter and once it begins to foam add the roast beetroot and sweet potato. As soon as the vegetables are heated through, season with salt and remove the pan from the heat.
•Butter

Step 9:

Once the duck has finished resting, return to the pan, flesh side down to sear the spices. After 1 minute, add the maple syrup and coat the duck until it reduces to a sticky glaze. Remove from the pan, slice, and serve on a bed of roast root vegetables.
•100ml of maple syrup

Chef's Tips

As duck typically has thicker skin and a higher fat content than other poultry’s, their thick layer of fat needs to be melted (rendered) during cooking to ensure the skin crisps up. The most efficient way to melt the fat is to score dry duck breasts through to the fat layer, then cook skin-side down in a frying pan.