INGREDIENTS
4 duck breast, tenderloin removed
sea salt flakes
freshly ground black pepper
1 clove garlic
5 sprigs thyme
1 bunch broccolini
1 heavy based fry pan.
Sumac dressing:
2 tblsp sumac powder
2 tablsp French mustard
200ml extra virgin olive oil
100 ml fresh lemon juice
METHOD
Score duck breast skin in a criss cross fashion. Piercing the skin,
Bring duck breast to room temperature
Season the skin and flesh with salt and pepper.
Place in a cold heavy based sauce pan.
Start on a high heat.
Duck fat will start to render down and become crispy.
Breast is cooked 90% on the skin side.
Turn breast over onto breast side, add garlic and thyme.
Baste skin using a tablespoon.
Remove from heat and let rest for 10 minutes.
Carve horizontally
Place dressing on plate, duck atop
Broccolini:
In heavily salted water cook brocolini for 2 mins.
Refresh in cold water.
On grill plate or frypan. Cook until charred. Toss in sumac dressing