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cooked roast duck breast & jerusalem artichokes

Introduction

Jerusalem artichoke, also known as sunchoke, earth apple or topinambour are root vegetables with an unusual flavour which naturally pairs well with nuts perfect for a winter treat, served with roast duck or wild game to create a culinary delight. Roasted until the skin is crisp and the centres meltingly tender. They also make great soup and make lovely golden crisps to snack on.

Method

roast duck breast & jerusalem artichokes recipe ingredients

Method for the Jerusalem Artichokes

  1. Heat oven to 180°C/160°C fan/gas 4. Soak the artichokes in cold water and wash well using a soft scrubbing brush being sure to remove any grit.
  2. Halve the small ones and quarter the bigger ones, and put them in a roasting tray with the split garlic bulb and thyme then toss with the schmaltz and season.
  3. Roast for 45-mins or until tender inside with crispy skin.
  4. To finish, squeeze the softened garlic cloves from their skins and toss them with the roasted artichokes.
cooking jerusalem artichokes

Ingredients & method for vinaigrette 

  1. Vinaigrette (whisk together 1 tbsp.Sherry vinegar, 1 tsp. Dijon mustard 1 tsp. honey, 3 tbsp. hazelnut oil and a splash of water).
  2. Sea salt to taste.
  3. A few toasted chopped hazelnuts to garnish.
cooked duck breast

Method for duck breast 

  1. Preheat oven 200°C /180°C fan assisted (gas 6).
  2. Remove your duck out of the packaging, pat dry and bring to room temperature.
  3. Score the skin with a sharp knife being careful not to cut the flesh then season with sea salt.
  4. Preheat a griddle or heavy based frying pan over low to medium heat and place the breasts skin side down onto the pan to render and crisp the skin draining away any excess fat as it renders (keep this for amazing roast potatoes) before searing the meat side, flip back onto the skin then transfer to a preheated oven for 8 to 10 minutes reaching a core temperature of 54°C for pink meat before resting.
  5. Leave to rest in a warm place for 5 minutes before carving.

To serve

  • Carve the duck into 5 mm slices then place onto warm serving plates with the roast artichokes, chopped hazelnuts and watercress then drizzle with the vinaigrette.
  • Pair with a classic Pinot No.
cooked duck breast & jerusalem artichokes