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Challon Duck Breast, Potato Fondant, Bourgignon Garnish, Parsnip Puree and Blackberry Jus.

Mint Restaurant 01 497 8655

Serves:  4


4 Challon/Barbary Duck breasts Potato Fondant: 4 Large Baking Potatoes (rooster variety) 150g Butter Bourgignon Garnish: 1 Savoy Cabbage (finely sliced) 16 peeled baby onions 16 button mushrooms 16 smoked bacon lardons/strips Parnsip Puree: 2 Parsnips (peeled and finely sliced) 200 ml Milk 100 ml Cream


Cooking Method

Cut potatoes to desired shape using pastry cutters. Melt butter in small pot and place potatoes presentation side down and cook on a very low heat turning halfway.

Season and place duck breasts in large cold frying pan, skin side down on a low heat rendering and reserving the duck fat. When the skin is crispy turn the breast over and cook to suit. For the parsnip puree place parsnip in small pot and just cover with milk and cream, cook until just soft and puree in food processor.

Cook the baby onions, mushrooms and smoked bacon in the reserved duck fat, add the cabbage and continue cooking until soft.


Place the Bourgignon garnish in a pastry cutter at the top of the plate. Spoon the parsnip puree on the bottom right corner and place the potato fondant on top. Slice and fan the duck breast in the centre of the plate and finish by pouring some Jus with halved blackberries over and around the duck.

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