Heritage Carrots and Duck
Ingredients-Makes 4 dishes 2 yellow carrots 1 purple carrot 1 bunch (12) baby carrots 2 Oranges 1/4 garlic clove Seeds of 1 pomegranate 3-4 Duck breasts (depending on the size) Sumac Salt Butter Oil
Method: Cut the orange into segments, and mix with a very small amount of minced garlic and olive oil. Reserve on the side. Place the baby and the coloured carrots. Cut the yellow and purple carrots into 3cm tall rounds, coat in oil and salt and roast for about 15 minutes until golden and crisp. Heat a pan with a knob of butter and a small spoon of oil. Add in the baby carrots and sauté them until tender. This will take at least 10 minutes. Move them regularly and add more oil should the butter start to brown too quickly. Score the duck breasts on the skin and season heavily with salt and sumac (optional) place them skin side down in a cold pan. Turn the heat on very low and leave for the fat to render. Once the skin is browned and the fat is rendered off, turn the breasts around and ﬁnish them in the oven at about 190c for a few minutes depending on the size. Test the doneness the same way you would test a steak. Rest the meat once cooked, then cut each breast into 4 pieces.
To serve: Spoon some orange gremolata onto the plate. Place 3 pieces of the roast carrots around, followed by three pieces of the duck. Finish with the baby carrots and a sprinkling of pomegranate seeds. Enjoy!
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