Duck and Beans
Picture of Borderfileds HQ
Borderfileds HQ


Serves 2

2 x duck breast
8 Jerusalem artichokes
300ml of vegetable stock
2 tbsp of double cream
6 kale leaves roughly chopped, stalks removed
2 tbsp of finely chopped chorizo (use eating chorizo, not cooking)
2 large Maris piper potatoes or any other variety good for roasting
100g of unsalted butter
Borderfields rapeseed oil for frying



1 tsp unsalted butter
2 shallots finely diced
½ clove of chopped garlic
1 sprig of thyme
400ml of good beef or game stock
100ml of red wine
25ml of port
1 star anise
1 tsp of dark brown sugar


1. Submerge the orange in a pan of water and bring to boil to simmer for 30-40 minutes.

2. First put your diced shallots in a pan with the butter and the chopped garlic, then add the thyme and allow the shallots to soften, now add the red wine & port and allow too reduce for a few minutes. Now add the beef or game stock & reduce by half. One the sauce is reduced by half, strain through a sieve and set aside for later.

3. To cook the duck breast, put a pan on the heat and don’t add any oil or butter, prep your duck breasts by removing any bits of sinew or excess skin, now with a sharp knife score across the skin of the duck making small cuts across the fat, make sure you don’t cut through the meat only the fat. Once this is done season the breast with a little sea salt and place skin side down in the medium/hot pan. Cook on the skin side for about 4-6 minutes reducing the heat if the pan gets too hot. Then turn the breasts over and cook for a further 2 minutes, now put the whole pan in the oven for 3-4 minutes at 180c. Remove the pan from the oven, take the breasts out of the pan and allow to rest in a warm place for at least 5 minutes before serving.

4. To make the Jerusalem artichoke puree, get your artichokes peeled and cut into small cubes, place in a pan and cover in vegetable stock. Cook until soft, then reduce the liquid add 2 tbsp of double cream and blitz until smooth. Set aside until required.

5. To make the crispy potatoes peel your potatoes then cut into slices, then into cubes. Rinse in water until the water runs clear(this removes all the starch and helps make them crispier) Now put on a baking tray, pour enough Rape seed oil so it’s just under a quarter of the way up the potatoes, put a sprig of thyme in, sprinkle with sea salt and cook at 180c for 20-30 minutes until cooked. Turn every 5 minutes to make sure they cook evenly.

6. The last thing to do is cook your kale, so place a frying pan on a medium heat, add a tbsp of butter, then add your kale, turn with a spoon to coats the kale in the butter, no add a tbsp of water to the pan to allow it to sauté and steam the kale, add the chopped chorizo, mix together then remove from the pan, getting rid of any excess liquid.

7. To serve you duck, heat up your artichoke puree, put some on your plate, put your kale and chorizo on, then the crispy potatoes, slice your duck breast, place on the plate and finish with some of your sauce.