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José Pizarro’s Duck breast pan fried with escabeche
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4 duck breast
2 tbsp olive oil
3 garlic cloves, finely sliced
2 medium carrots, cut into batons
1 stick of celery diced
1 echalions or banana shallot, sliced
1 tsp black peppercorns
2 sprigs fresh thyme
6 tbsp sherry vinegar
6 tbsp dry white wine
200ml chicken stock
8 dried apricot
8 prunes, stoned and halved
Salt and freshly ground black pepper
1. Preheat the oven to 180C, gas mark 4. Score the skin of the duck breasts with a sharp knife and season well. Heat a non-stick frying pan and place the duck breasts in, skin-side down and fry for 6-7 minutes, until the skin is nice and crispy. Transfer to a small roasting tin and finish in the oven for 5-6 minutes for a medium.
2. Meanwhile, heat the olive oil in a frying pan in a medium heat. Fry the garlic for a minute, add the carrots, celery and shallots, cook for 2-3 minutes.
3. Add the peppercorns, thyme, wine and vinegar and bring to the boil, so the alcohol evaporates; add the chicken stock and the dried fruit and leave to the escabeche to reduce.
4. Take the duck breast out of the oven and leave to rest for a couple of minutes, before cutting the breast into 2 and placing on 4 warm plates. Spoon the escabeche over the top and serve.