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Vintage Hotels’ Espresso Rubbed Magret Duck Breast Recipe

Impress your guests this Easter, with an elegant dish that is both indulgent and easy to replicate at home. Plus it’s perfect for caffeine fiends and foodies alike! Coffee imparts more than just robust flavour to the outside of any piece of meat. It also creates a dark, crispy crust when cooked over high heat. This crust adds an extra dimension to a well-prepared duck making it moist, tender, and delicious on the inside and crispy on the outside. Enjoy this recipe courtesy of Executive Chef Chris Smythe from Noble Restaurant at Prince of Wales

Espresso Rubbed Magret Duck Breast with Pickled Honey Mushrooms, Parsnip Purée and Sundried Tomato Pesto Recipe

Compliments of Executive Chef Chris Smythe from Noble Restaurant at Prince of Wales

Serves 4 people

Ingredients:

2 Duck breasts
2 oz Ground espresso
1 bunch Chives
1 bunch Honey mushrooms
8 oz White wine vinegar
Pinch of pickling spice
4 oz Sundried tomatoes
1 Garlic clove
4 oz Olive oil
1 lb Parsnips
2 oz 35% Cream
Kosher salt
White pepper

Method:

  1. Score the fat side of the duck breasts and rub with the ground espresso and kosher salt.
  2. Sear in a hot skillet for 3 minutes and finish in the oven at 375˚ F for 7 minutes until the duck is medium rare. 
  3. In a small sauce pot, bring the vinegar up to a boil and then add in the pickling spice with the mushrooms and simmer for three minutes then cool. 
  4. In a pot of salted boiling water, add the peeled & chopped parsnips and cook through until soft then strain and place in a blender with the cream and purée until smooth. 
  5. Place the sundried tomatoes in a blender with the olive oil and garlic then process until it is broken down quite well.
  6. Place some of the parsnip purée on the plate with some sundried tomato pesto, a few pickled mushrooms and chives then slice the duck and layer it on the plate.

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