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 for the Jerusalem Artichokes
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.
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.
Roast for 45-mins or until tender inside with crispy skin.
To finish, squeeze the softened garlic cloves from their skins
and toss them with the roasted artichokes.
Ingredients & method for vinaigrette
Vinaigrette (whisk together 1 tbsp.Sherry vinegar, 1 tsp. Dijon
mustard 1 tsp. honey, 3 tbsp. hazelnut oil and a splash of
Sea salt to taste.
A few toasted chopped hazelnuts to garnish.
Method for duck breast
Preheat oven 200°C /180°C fan assisted (gas 6).
Remove your duck out of the packaging, pat dry and bring to
Score the skin with a sharp knife being careful not to cut the
flesh then season with sea salt.
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
Leave to rest in a warm place for 5 minutes before
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.