Recipe Inspiration

Ingredients...

5g cardamon seeds

5g cumin seeds

5g juniper berries

10g Essential Cuisine South Indian Seasoning

10 150g duck breasts, skin side lightly scorn

1.25 litres Essential Cuisine Signature Chicken Stock Reduction

200g instant polenta

200ml double cream

125g gruyere cheese, grated

75g butter, diced

75g Essential Cuisine Premier Red Wine Jus

500ml tepid water

Method...

1. In a small dry frying pan, toast the cardamon, cumin and juniper over a medium heat, shaking occasionally, until fragrant. Transfer to a pestle and mortar and let cool. Grind to a powder and add the South Indian Seasoning, stir to mix.

2. Season the duck breast and rub in the spice mix. In a large frying pan, cook the duck breast skin side down over a medium low heat until the fat has rendered and the skin is browned, around 15-20 minutes. Turn the duck over and cook for a further 5 minutes. Remove the duck from the pan and place on a cutting board to rest for 5 minutes.

3. In a small saucepan, add the tepid water, add the Red Wine Jus, and bring to a simmer cooking until the jus has thickened. Keep warm until needed.

4. In a large saucepan, bring the Chicken Stock to the boil. Gradually stir in the polenta and return to the boil. Cook over a medium low heat, stirring often, until thickened, around 3 minutes. Remove from the heat and stir in the cream, butter and cheese. Season to taste.

5. Slice the duck crosswise in ¼ inch slices. Spoon the polenta into the serving bowls, top with the sliced duck and spoon over the sauce.

6. Serve.