Gressingham duck breast, rhubarb and ginger compote, fennel seeds, roast carrot and parsnip
- Duck breasts
- Roast carrot and parsnip with fennel seeds - 3 parsnips
- 3 carrots
- 1 teaspoon fennel seeds
- 1 tablespoon of honey
- Pinch of fresh thyme leaves
- Olive oil, sea salt and pepper
- Rhubarb and ginger compote - 4 sticks of young rhubarb
- 1 tablespoon caster sugar
- 1 tablespoon butter
- 1 tablespoon of very finely grated fresh ginger
- 100g butter
- Score the skin of the duck breast with a sharp knife, place in a non-stick pan over a medium heat to crisp the skin, turn over and season lightly with salt and pepper. Finish cooking in the oven at 180°c for 5-6minutes then allow to rest.
- Roast carrot and parsnip with fennel: Peel the carrots and parsnips, cut into large slices. Toss in the olive oil, season with the honey, fennel seeds, thyme, freshly ground pepper and sea salt then bake in the oven at 180°c until golden brown
- Rhubarb and ginger compote: Slice the rhubarb into evenly sized pieces and melt the butter in a pan. Over a medium heat add the rhubarb, ginger and sugar and cook over a low heat until soft and the moisture has evaporated. Season with a pinch of salt.
Alan Matthew is the executive chef at the golfers’ paradise that is Trump Turnberry, and here he shares another tasty recipe with Scottish Field readers.
Alan’s menus change with the seasons in order to ensure that the restaurants can make the most of as much of Scotland’s larder as possible.
He said: ‘Our cheeses are Scottish, much of our fruit and veg is Scottish and so is out meat and fish.
‘Fish is my favourite thing to cook, and we source ours from the Borders and Peterhead. In fact the menu that’s in front of me now features a hot smoked salmon with horseradish, potatoes and lobster butter sauce. Delicious.’
This recipe originally appeared in Scottish Field’s May 2017 issue.