Jerusalem artichokes with Duck- more difficult but delicious

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Spice rubbed duck breast, Jerusalem artichoke and green onion stir-fry and oven roasted garlic
Serves 10
Ingredients: Vegetables:
5 duck breasts (magret de canard, 350 to 400gr) 500g topinambour (Jerusalem artichokes)
4 pieces star anise 4 bunches of spring onions
4 teaspoons cinnamon finely chopped fresh ginger
4 teaspoons fennel seeds A little sherry
4 teaspoons ground pepper A little soy sauce
1 teaspoon ground cloves Salt and pepper
2 cloves garlic
120ml honey 6 potatoes, cut into slices (20 slices)
60ml soy sauce 5 heads of garlic (1 head per 2 persons)
Zest of 1 orange
Remove the excess fat from the duck breast, score the fat diagonally using a sharp knife, making sure not to go through the meat
Blend the remaining ingredients in a food processor until smooth, set aside
Heat a non-stick frying pan over medium heat. Season the duck with a little sea salt, place skin-side down in the dry pan and cook until you have rendered down as much of the fat as you can and the skin is crispy and golden. Turn the duck over onto the meat side and cook for a further minute
Take from the pan, place on a baking tray. Pour over the spice mixture, making sure to rub it all over
Preheat the oven to 180ºC en roast the duck breasts in the oven for about 8-12 minutes
Remove from the oven and allow to rest. Slice the breasts thinly, arrange neatly on serving plates and accompany with Jerusalem artichokes.
Peel the Jerusalem artichokes, cut into thin slices and keep covered
Fry in a sauté pan or wok or roast in the oven, in pieces, with olive oil, salt and pepper
Fry or grill the onions with the ginger, add to the Jerusalem artichokes and keep warm
Nigel Slater has a recipe for roasting them whole in the oven, top.
You can find it on BBC recipes
By the way , there was a program about his life on Dutch television last week.
Potato chips:
Lay the slices of potato on a piece of non stick paper. Place a sprig of chervil in the middle of each slice and cover with another slice of potato
Brush with a little oil, place another piece of baking paper on top and lay on another baking sheet
Place in a hot oven for about 15-20 minutes until cooked and golden
Roasted garlic:
Cut each head in half horizontally. Lay each half on a piece of aluminum foil, drizzle with a little olive oil and sprinkle with some coarse sea salt and cracked black pepper
Close each parcel and lay on an oven tray. Bake at 120-150°C for about an hour until the cloves are soft and sweet.
Place the duck breast on a bed of the vegetables, serve with the roasted garlic and garnish with a potato chip on top between the slices of duck

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