Autumn is well and truly here and what better way to celebrate than dishing up a delicious seasonal recipe at the Harrogate Autumn Flower Show.
The Show was bustling with throngs of people eager to take in the sights from the giant vegetable competition and autumn garden borders, to the plant nursery pavilion and the Feast! Food Theatre.
Alongside many talented chefs, I demonstrated my Roasted duck breast with Victoria plum and verbena sauce to a crowd of people celebrating the beginning of the harvest season.
The Feast! Food Theatre was packed with an enthusiastic crowd keen to learn some of the tricks of the fine dining trade and enjoyed the delicious aromas generated by my rich duck and seasonal plums.
I took the audience through the recipe step by step and after sampling, many people said they will try the recipe at home. If you would like to try my autumnal recipe just look below:
Roasted duck breast with Victoria plum and verbena sauce
- 4 duck breasts
- 100g caster sugar
- 50g honey
- 10cl cider vinegar
- 30cl chicken stock
- 50g butter
- 12 large plums
- 10g fresh verbena
Preheat oven to 190 degrees C.
In a frying pan, dry roast the duck on the side with the skin until golden brown. The fat needs to reduce to half the original amount. Flip the breasts over and leave to cook for 2 minutes. Put aside in an oven-proof dish.
Make a caramel with the sugar and the honey, deglaze with the vinegar, then add the chicken stock and verbena and leave it to reduce by half.
Pit the prunes and roast them in a frying pan with the butter until they are stewed.
Cook the duck in the oven for 10 minutes in order to obtain a ‘pink’ (rare, medium rare) meat.
Filter the sauce.
Slice the duck, lay onto a plate and add the sauce and prunes.