Andreas Skarparis

Cluster restaurant

Duck Breast on Cabbage Compote and Baby pears served with Raspberry Sauce
Serves 4
400g duck breast
4 baby pears
40g sugar
Cabbage Compote
10g butter
100g red cabbage
3cl apple juice
10g sugar
salt & pepper
Raspberry sauce
150g raspberries
50g raspberry puree
2cl spicy rum
30g sugar
6cl white vinegar

l Score the skin of the duck crosswise. Heat pan, and put duck breast in skin side down. Sautee until skin is golden brown and crisp. Place in oven on 200°C for 3-4 minutes
l Cut pears in half, place in hot pan flat side down. Sprinkle with sugar and place in the oven until sugar is caramelised.
l Thinly slice the red cabbage, sautee in butter until soft, careful not to brown. Add apple juice and sugar. Simmer on medium heat until most of the juice is absorbed. Season with salt and pepper and drain the excess liquid. Cool and store
l Place sugar and white vinegar in saucepan and cook on a medium heat until sugar is golden brown. Add raspberries, raspberry puree and spiced rum. Cook on a low heat until sauce is set.
l Place a small mound of cabbage compote on each plate. Slice duck thinly and place around the compote. Place two halves of baby pears on opposite corner of plate and drizzle raspberry sauce around the plate.