Serving the various cuts of duck in different ways certainly does make a whole duck go a bit further and enables the various parts of the bird to be eaten and enjoyed for their own distinctive flavours – I think it's sad that so many of us only really taste duck in the form of duck breasts or confit legs. You can actually buy the under-fillets from the breast reasonably cheaply from supermarkets these days and whenever I see them in my local Waitrose I always snap them up.
2 large duck breasts with the fillets removed and halved
8 duck livers, cleaned
2 large or 4 medium turnips, peeled
A couple of knobs of butter
2tbsp clear honey
60-80g quince paste or membrillo, warmed and melted
Salt and freshly ground black pepper
Heat a ribbed griddle plate or a heavy frying pan, season the duck breasts and cook them skin side down on a medium heat for about 4-5 minutes, until the skin is crisp, then turn them. After about a minute spoon the honey over and cook for another 3 minutes. Remove from the pan and keep warm.
While the breasts are cooking, cut the turnips into wedges and cook in boiling salted water for 2-3 minutes until tender. Drain and keep warm. Thread the under-fillets on to skewers, season the fillets and the livers and cook in the same griddle pan for a couple of minutes, keeping them both nice and pink.
Arrange the breasts, fillets and livers on warmed serving plates, scatter the turnips over and spoon the melted quince paste around.Reuse content