- Duck breast
- 1 sweet potato, peeled, chopped and boiled
- 1 lamb shank, braised
- Vegetable and beef stock
Pan seared duck breast with lamb shank croquette and sweet potato purée.
Kevin Kawerski
10th April 2012
Pan seared duck breast with lamb shank croquette and sweet potato purée.
Duck is very versatile and is enjoyed for its rich, tender meat which is usually roasted or part roasted in the oven to help crisp up the skin. Lamb recipes tend to be exceptionally varied, with meals that offer classic comfort food as well as dishes that boast a more delicate, refined flavour. Take a look at the Pan seared duck breast with lamb shank croquette and sweet potato purée recipe below as tried and tested by our professional chefs. My first fine dining plate from school.
Ingredients
Method
Score the duck breast on the fat side
Marinate in soy sauce and water with mirepoix and seasoning
Pan fry the duck breast for 5 minutes on each side
Braise the lamb shank in beef stock
Afterward, reduce the stock till thickened
Shred the meat from the shank and add the stock little bit at a time. Form into a ball, bread and deep fry
Boil the skinned sweet potato in vegetable stock till soft. Add Yukon golds if too soft.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
