{"id":20291,"date":"2014-10-11T10:40:52","date_gmt":"2014-10-11T09:40:52","guid":{"rendered":"http:\/\/thetalentzone.co.uk\/musictv\/?p=20291"},"modified":"2014-10-11T10:42:18","modified_gmt":"2014-10-11T09:42:18","slug":"james-martin-roasted-breast-duck-with-baby-vegetables-and-cherries-recipe","status":"publish","type":"post","link":"http:\/\/thetalentzone.co.uk\/musictv\/20291\/james-martin-roasted-breast-duck-with-baby-vegetables-and-cherries-recipe\/","title":{"rendered":"James Martin roasted breast duck with baby vegetables and cherries recipe"},"content":{"rendered":"

James Martin presented this delicious roasted breast duck with baby vegetables and cherries dish for food heaven on Saturday Kitchen.<\/p>\n

James says: “A restaurant-style dish of duck with a homemade jus flavoured with port, star anise, cinnamon and thyme.”<\/p>\n

The ingredients are: for the duck jus and fondant potatoes, 2 kg duck bones, 1 onion, roughly chopped, 1 carrot, roughly chopped, 1 leek, roughly chopped, 2 garlic cloves, peeled and left whole, 475ml veal jus or stock, 2 sprigs thyme, 1 star anise, 5 tbsp port, 1 vanilla pod, cut in half lengthways and seeds scraped out, 2 large potatoes, peeled, 25ml vegetable oil, 300ml chicken stock and 50g butter.<\/p>\n

For the spice mix: 2 star anise, 1 cinnamon stick, \u00bd tsp black peppercorns, 4 cloves and \u00bd tsp cumin seeds.<\/p>\n

For the duck and vegetables: 2 duck breasts, fat trimmed, salt and black pepper, 1 bunch baby carrots, peeled and trimmed, 1 bunch baby leeks, trimmed and 1 bunch baby turnips, halved and trimmed.<\/p>\n

To serve: 20 cherries soaked in liqueur (such as Griottine), stones removed, 50g butter, 50g baby spinach and 2 tbsp baby beetroot cress or baby chard.<\/p>\n

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