Caistor Hall’s pan roast duck, crispy duck hash, carrot purée, miso greens & five spice jus

1. Pre-heat your oven to 180°C/gas mark 4. 

for the crispy duck hash

1. Mix everything together and mould into four cakes. Cover in flour, a beaten egg, and breadcrumbs (pane). Deep fry in the vegetable oil for one minute until golden, then put on a baking tray in the oven for four minutes or until cooked through. Set aside. 

for the carrot purée

1. Put all the ingredients apart from the cream into a saucepan and simmer until the carrots are soft. Put into a blender and blitz to a purée while slowly adding the cream. Once done, sieve the purée to remove any seeds and set aside. 

for the miso greens

1. Pan-fry the greens until soft. Then add the stock, lower the heat and simmer to reduce the liquid.

for the five spice jus

1. Put everything into a saucepan over a high heat. Mix well, then reduce down by a third. 

for the duck

1. Add the four large duck breasts and pan-fry over a medium heat, skin-side down. Gradually increasing the heat, then turn over and place in the oven for eight minutes. 

   Once cooked, remove and rest for two minutes before serving.

   When ready to serve, put your plates together and enjoy!