The region of Belfast breathes myth and legend when Lyndey visits the home of the most famous ship in the world, Titanic. Here you can see her last footprint, then dine from the 1st class menu of Titanic’s very last night. Further a field is the Antrim coast, filled with tales of fighting giants and a magnificent castle perched over a cliff. Then it’s back to the city with a tasty tour in Billy’s taxicab to explore St Georges Market before visiting Irish chef Andy Rae for a feast.
Duck Breast with Madeira Sauce – from the Titanic
Preparation 5 minutes
Cooking 10 minutes
- 2 x 200g duck breast fillets, skin on
- Salt &freshly ground black pepper
- Vegetable Roesti
- 1 potato, peeled and grated
- 1 carrot, peeled and grated
- 1 white (or yellow) carrot, peeled and grated
- 1 zucchini or courgette, grated
- ˝ egg, beaten
- 1˝ tablespoons (30g) butter
- ˝ cup (125ml) madeira or sherry
- ˝ cup (125ml) chicken stock
- 1 tablespoon redcurrant jelly
- Juice of 1 orange
- Juice of ˝ lemon or to taste
Cut deep slashes in the duck skin. Season with salt and pepper. Place in a cold medium frying pan, skin side down, place over medium heat, for about 6 - 8 minutes or until skin is well browned and fat rendered. Turn duck breasts and cook, flesh side down for two minutes for medium-rare or longer if you prefer. Transfer to a warmed plate and cover loosely with foil and allow to rest for five minutes while you make the sauce.
Meanwhile to make vegetable roesti remove excess water from vegetables by placing all in a clean tea towel and squeezing over a medium bowl. Tip water out of bowl, add in vegetables and combine with egg. Melt half the butter in a small frying pan over medium high heat then add the vegetable mixture. As vegetables begin to cook and soften push down with a potato masher to flatten. When cooked on one side, cover pan with a plate and invert it. Add remaining butter to the pan and slip the roesti into the pan, uncooked side downwards. Push down again.
For sauce: pour duck fat from pan and deglaze pan with madeira, chicken stock and red currant jelly. Whisk to combine. Add strained orange and lemon juice and season with salt and pepper to taste. Add a little water if the sauce evaporates too much.
To serve, slice roesti in half and place on serving plate. Top with duck breast, carved into thick slices and spoon over the sauce.