Duck Breast/ Assembly
Recipe by Simon Gault
3 duck breasts
salt and freshly ground black pepper
1 tbsp olive oil
6 slices Serrano ham
1. Place the duck breasts skin-side down on a chopping board and
trim off any excess fat and sinew. Turn each one over and, with the
tip of a very sharp knife, score the top of the fat lightly to make
a criss-cross pattern. Season with salt and pepper.
2. Pour the olive oil into a frying pan and heat to a shimmer. One at a time, place the duck breasts in the pan, skin-side down. Sauté over a medium heat for 7 minutes then turn the breast over and sear the other side for 3 minutes. Remove from the pan and rest for eight minutes on a plate lined with paper towels.
1. Slice each duck breast into 10 even slices. Arrange one slice of ham, ?ve slices of duck breast and a Parmesan basket on each plate. Drizzle with the muscat dressing and place a scoop of ice cream into each basket. Serve immediately.