Recipe: Duck, Chard and Star Anise by Chef Alexander Boyd


I have received a great recipe for Duck, Chard and Star Anise kindly donated to London Mums by Chef Alexander Boyd extracted from new recipe book 365 Chefs for Charity: ChariTable Bookings Signature Dish, the Cookery Bible of this century. I love duck and personally prefer it to chicken and turkey. It is such a tasty meat that even my 10 year old son loves.



ALEXANDER BOYD: I’m proud to support the Chelsea Children’s Hospital Charity by sharing St Ermin’s Hotel recipe.



Here is how to make Alexander Boyd’s Duck, Chard and Star Anise.

Serves 4 | Preparation time 30 minutes | Cooking time 20 minutes



For the Duck

4 duck breasts, fat trimmed 30g honey

For the Onion Squash Purée

20g butter 30g onion, finely diced 5g garlic, finely chopped 1 sprig of thyme 300g onion squash, peeled and diced 200ml whole milk


For the Chard

4 leaves of rainbow chard, stalks removed and reserved 10ml olive oil 5g butter


To Serve

6 baby heritage carrots, blanched and halved 4 star anise 100ml duck jus





To make the duck, season the duck breast and place in a dry frying pan over a medium heat skin-side down to crisp the skin. Turn over, and briefly sear the flesh side. Remove from the pan, brush with honey and place in an oven at 180°C for 5 minutes. Allow to rest before cutting.

To make the onion squash purée, melt the butter in a pot on a low heat, add the onion and cook gently until they become translucent. Add the garlic and cook gently for 3 minutes. Add the thyme and the onion squash and cook for a further 5 minutes, then add the milk. Bring to the boil and simmer gently until the squash is cooked, drain but keep the milk. Blend the squash until smooth, adding enough milk to get the right consistency. Season to taste.

To make the chard, cut the stalks into small pieces, then in a pan, heat the olive oil and quickly sauté the stalks with just a little salt until they are just cooked. Blanch the leaves in boiling, salted water for a few seconds, then add to the stalks and finish with butter.

To finish the dish and serve, warm the jus with the star anise inside so it can infuse. Spread the purée on the base of the plate, cut the duck into 3 pieces and arrange everything on the plate nicely. Finish with the jus over the duck.


365 leading UK chefs with their main course signature dish recipes is the perfect gift for all foodies, 365 Chefs for Charity: ChariTable Bookings Signature Dish.

The elegantly designed 754 page hardback book, encased in a stylish sleeve, features an incredible array of mouth- watering main course dishes across a wide range of cuisines. Transport yourself into the kitchens of the likes of John Williams at The Ritz, Marcus Wareing, Pierre Ko mann, Anton Mosimann, Sean Burbridge at The Ivy, Alan Coxon, Jun Tanaka, Atul Kochhar, Claude Bosi, Mickael Weiss at Quaglino’s, Tom Kerridge, Jamie Dobbin at The Groucho Club, Paul Ainsworth, Michael Brown at Daphne’s, Andrew McLay at J.Sheekey, James Knappett, Albert Roux, Adam Byatt, Ken Hom, Theo Randall, Brian Turner, Claudio Cardoso at Sushi Samba, Tom Aikens and Jason Atherton.


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For more recipes, check the London Mums’ recipe archive here.







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