Recipe: Duck, Chard and Star Anise by Chef Alexander Boyd
- Feeding the Family
- Published on Thursday, 18 May 2017 11:15
- Last Updated on 17 May 2017
- Monica Costa
- 0 Comments
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. charitablebookings.org 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.
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
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.
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Monica Costa founded London Mums in September 2006 after her son Diego’s birth together with a group of mothers who felt the need of meeting up regularly to share the challenges and joys of motherhood in metropolitan and multicultural London. London Mums is the FREE and independent peer support group for mums and mumpreneurs based in London https://londonmumsmagazine.com and you can connect on Twitter @londonmums