Duck breasts, which are now available from good poultry stores, make a very easy and quick dinner party menu as they require so little cooking and look fantastic.
- 2 tblsp finely chopped parsley
- 2 tblsp roasted pinenuts
- 1 tblsp capers, roughly chopped
- 2 tblsp olive oil
- 2 tblsp honey
- dash balsamic or red wine vinegar
- 4 single duck breasts
- salt and pepper to season
- 2 tblsp oil or clarified
- 20 black olives, stoned and sliced
- 1/4 cup finely sliced sundried tomatoes in oil, well drained
- 1/4 cup finely sliced sundried red peppers in oil, well drained
- 2 tblsp finely chopped fresh basil
- Prepare the crumble. Mix all ingredients together and allow to stand for 30 minutes before serving.
- Cut the duck skin into a criss cross pattern. Season well with salt and pepper.
- Heat the butter or oil in a heavy-based frying pan until very, very hot and the fat is smoking.
- Place the duck breasts in, skin side down, and cook for 3 minutes, over a very high heat until well browned. The duck skin will give up much of its fat so be ready for much spitting.
- Turn over, pouring off as much fat as you can and cook for a further 2 minutes. Transfer to a warm plate, cover and let stand 3 minutes before carving. If you like your duck more medium, than rare, cook for 3 minutes once turned.
- Slice the duck breast finely and place on top of the parsnip mash. sprinkle with the Tuscan Crumble.