Duck with Carrot Puree, Coriander and Mango – Harvey Nichols Recipe.

Duck with Carrot Puree, Coriander and Mango recipe

Head Chef at Harvey Nichols Birmingham MARK WALSH shares one his favourite summer recipes –

Image by Riley Raven

 

Duck With Carrot Puree, Coriander And Mango.

 

INGREDIENTS – SERVES FOUR:
Four duck breasts.
Three teaspoons coriander seeds.
Five carrots.
Salt and pepper.
2cm cube butter.
90g coriander leaves.
250ml vegetable oil.
Three ripe mangoes.
One large pak choi.
METHOD:
1: Prepare the coriander oil the night before: Put around 50ml of oil in the blender and whizz on high speed, slowly adding the coriander leaves. Once blended add the rest of the oil. Lay a porous cloth in a colander and sieve the oil into a bowl. Cover and leave in the fridge
over night.
2: To cook the duck: Trim any excess fat and score the skin in a criss-cross pattern with a very sharp knife in 1cm intervals. Toast 2tsps of coriander seeds and crush to season the duck. Place the meat skin-side down in a cold, non-stick pan on a medium heat without oil for six-eight minutes or until golden brown. Pour off the fat regularly and seal the other side for 30 seconds. Place the duck skin-side up on a rack in a roasting tin in the middle of the oven and cook for six-ten minutes. Once the duck is cooked, rest in a warm place for a further ten minutes.
3: Carrot purée: Peel the carrots and cut into 1cm pieces. In a saucepan dry-fry 1tsps of coriander seeds until they start to smell citrusy then add the carrots, cover with water and season with the salt and pepper. Simmer until the carrots are completely cooked through then strain off the water and keep to one side. Put the carrots and the seeds in a food processor and whizz up on a low speed, slowly add
some of the water and the butter, and blitz until velvety smooth.
4: Mango discs: Peel the mangoes and slice them into 5mm slices. Cut three small 10-15mm discs using a
round cutter. Take the remaining fruit and blend until a smooth purée; put in a plastic piping bag and refrigerate until chilled.
5: Pak choi: Cut the root off, separate each leaf and wash, wilt in a pan and then lay on the plate. Plate up
the rest of the ingredients as shown in the photograph.

 


This dish is available from the new Summer menu at Harvey Nichols Birmingham. The restaurant at the
luxury Mailbox store is open Sundays from 11am-10pm; Mondays from 10am-7pm; and Tuesdays-Saturdays from 10am-10.30pm. Afternoon Tea is served daily from 3.30pm-5.30pm.

To book, call 0121 616 6028 visit harveynichols.com or
email:[email protected]

For more information on Dining at Harvey Nichols Birmingham, please visit: http://www.harveynichols.com/restaurant/birmingham-dining/