Midlands duck breast is a succulent and tasty signature dish by Beverly Hills executive chef Tony Kocke. Follow the simple instructions below to learn how to can make this delicious dish including the cinnamon infused red cabbage dumpling, parsnip mousse and Morello cherry compote.
40ml Olive oil
1kg Red cabbage
40ml Apple vinegar
200g Panko bread crumbs
Red cabbage dumpling
Slice the red cabbage and onion very finely and sauté in a heavy bottom pot with duck fat for 2 hours. After 2 hour you add the cinnamon, apple vinegar and finely diced green apple. Cook for 30 minutes more and refrigerate overnight. Next day take the red cabbage mix and shape into small balls then place into the freezer for 1 hour. When solid take the cabbage balls and crumb with flour, egg and Panko bread crumbs. Deep fry to order till golden brown.
Peel the parsnip and cut into 2cm large dice, place the parsnips into boiling salt water and cook till they softy. Remove the parsnip from the water and let them steam dry for 4 minutes than add the olive oil and cream season to taste and blend till smooth.
Morello Cherry compote
Heat the port with the juice of the Morello cherry in a pan than thicken with corn starch and add the cherry’s to warm up.
Cooking of the duck breast
Take the duck breast place it into cold pan and bring to heat slowly to render out the fat of the breast. Fry the breast for 5 minutes or till medium. Then let the breast rest for 5 minutes before slicing.
You are now ready to serve and delight with a meal that is perfect for the festive season.