The Crooked Billet

Sticky Glazed Honey & Cinnamon Duck Breast

Serves 4

Sticky Glazed Honey & Cinnamon Duck Breast 

At Crooked Billet we pink carve the duck breast, serve it with lightly steamed young summer vegetables & a wafer thin potato crisp. The plate is rippled with massively reduced beetroot syrup, which apart from looking sensational, tastes incredible with duck.


For the Duck:

1 tbsp mace blades

1 cinnamon quill

1 tbsp ground ginger

1 tbsp coriander seeds

4 tbsp honey

4 Magret duck breast


Place all the dried spices into a spice blender until fine. Dust the skin side of the duck & colour lightly in a moderately hot saucepan. Turn over & seal lightly on flesh side. Drain off any excess oil & pour on the honey. Place into the bottom of the oven (200°C) & cook until pink, basting frequently. Remove & rest.


For the Beetroot Syrup:

2 large raw beetroot

300ml white wine vinegar

300ml water

80g caster sugar

Peel & grate the beetroot & place with all the other ingredients into a stainless steel saucepan. Bring to the boil & skim. Simmer for approximately 20 minutes. Pass through a fine strainer & squeeze really well to extract as much liquid as possible. Discard the pulp & place the liquid into a clean stainless steel saucepan.

Reduce carefully until syrupy in appearance. Leave to cool & refrigerate.


For the Potato Crisp:

1 Maris Piper potato

Clarified butter

Peel & dry the potato. Use a Japanese spaghetti cutter & cut the potato into spaghetti-like strips. Mix with a little warm clarified butter.

Arrange onto a baking sheet & cook at 180°C until crisp & golden.


To Serve:

Ripple the plate with beetroot syrup, at Crooked Billet we accompany this dish with steamed young summer vegetables. Arrange the pink carved duck breast over the vegetables along with the potato crisp.