Rabbi's revenge

Yield: 2 servings

Measure Ingredient
1 \N Duck breast
2 tablespoons Olive oil
25 grams Vegetarian margarine
25 grams Plain flour; plus 2 tbsp
1 tablespoon Chopped fresh chervil
2 tablespoons Fine matzo meal
4 smalls Potatoes; peeled and coarsely
\N \N ; grated
1 \N Onion; coarsely grated
1 \N Egg
\N \N Vegetable oil for shallow frying
½ \N White cabbage; finely shredded
1 teaspoon Caraway seeds
1 dash White wine vinegar
1 teaspoon Caster sugar
3 tablespoons Plain flour
40 grams Vegetarian margarine
1 \N Egg
2 \N Oranges; peeled
\N \N Salt and pepper


Preheat oven to 220c/425f/Gas 7.

1 Remove the bone from the duck and retain, then trim the excess fat off the breast skin. Cut small pieces of meat off the bone and reserve.

2 For the Stock: Heat 1⅕ ltrs/2 pints water in a pan and boil. Add the duck bone and simmer for five minutes.

3 Score the skin of the duck breast using a sharp knife. Heat 1 tbsp olive oil in an ovenproof frying pan, add the duck skin-side down, and cook for a few minutes on each side to brown and seal.

4 Transfer the pan to the oven and cook for a further 5-8 minutes, or until cooked through to taste.

5 For the Sauce: Heat the margarine in a pan until melted, stir in 25g/1oz plain flour and cook over a low heat for 1-2 minutes.

6 Gradually stir in 600ml/1 pint stock, bring to the boil, stirring continuously, until thickened, then season.

7 Place the meat trimmings from the bone in a mini food processor with the chopped chervil and blitz. Add the matzo meal, season and blitz again to combine.

8 Shape the mixture into small balls and poach in the stock for a few minutes until cooked through. Drain using a slotted spoon.

9 Rinse the grated potato, place in a clean tea towel and squeeze out the excess liquid.

10 Mix the potato with the grated onion, 2 tbsp plain flour, egg and season well with salt and pepper. Shape the mixture into small patties and shallow fry both sides of the potato cakes (use enough vegetable oil so it comes halfway up the side of the potato cakes) until golden brown. Drain on kitchen paper.

11 Heat 1 tbsp olive oil in a wok, add the shredded cabbage, caraway seeds, white wine vinegar and caster sugar and stir fry until just tender.

12 Spoon the cabbage into the middle of a plate and arrange the dumplings around the edge. Thickly slice the duck, sit on top of the cabbage and spoon over the sauce. Serve with the potato cakes.

13 For the Tart Tatins: Place the flour in a food processor with the margarine and process until the mixture forms crumbs. Add the egg and process briefly again to make a dough. Roll out on a floured worksurface.

14 Place an orange in each of two ramekins, cut out two discs from the pastry, just larger than the ramekin, and place on top of the oranges, tucking down the edges.

15 Place on a baking sheet and cook in the oven for about 8-10 minutes, or until the pastry is golden brown and cooked through. Turn the tart tatins out onto a plate and serve.

Converted by MC_Buster.

NOTES : Chef - Ross Burden

Recipe by: Ready Steady Cook

Converted by MM_Buster v2.0l.

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