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Breast of Duck with Seared Scallops and Veloute of Pea
4 duck breasts
40g table salt
40g caster sugar
4 carrots
4 parnsips
1 bunch rainbow chard
12 sea scallops
Veloute of pea
1 leek
1⁄2 brown onion
2 cloves garlic
300g frozen peas
500ml chicken stock
1. Combine the salt and sugar and coat the duck breasts. Leave for two hours, wash them off and pat them dry. For the veloute of pea, finely slice the onion, leek and garlic and sweat them off in a large saucepan over a low heat, add the peas and continue to cook for three minutes, then add the stock and
bring it to the boil over a medium flame.
2. When the peas are soft, remove the saucepan from the heat and blend the mix until smooth, season with ground white pepper and table salt. Cut the carrot and parsnip into batons, coat with oil and roast on a baking tray for 20 minutes at 180°C.
3. When cooking the duck breast always start with the duck skin side down in a cold frypan and cook until golden over a low heat, turn the breast over and cook in the oven. When cooked, rest the breast for five minutes with skin side up before serving.
4. Remove the stem from the rainbow chard by simply cutting it out and blanch in boiling, salted water.
5. For the scallops remove the muscle and sear in a hot frypan until caramelised on both sides.
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