Creedy Carver Duck Breast, Chicory, Peaches, Szechuan Pepper & Lavender

Creedy Carver Duck Breast, Chicory, Peaches, Szechuan Pepper & Lavender

Luke Tipping at Simpson's Restaurant spoils us with a mouth watering Creedy Carver Duck dish!

Prep Time: 15 minutes      Cook Time: 1 hour      Serves: 2
Luke Tipping

Simpson’s chef director, Luke Tipping didn’t always set out to become a chef. In fact due to the lack of time his chef father could spend with his family he actively avoided the career. All that changed following a placement arranged by his father where he discovered his passion for cooking.

More than two decades on and Luke is one of the most accomplished chefs in the UK. He formed a potent partnership with legendary chef and restaurateur Andreas Antona back in the 1990s while working at the once famed Plough and Harrow restaurant in Birmingham and the pair have since established Simpsons as one of the regions best!

He is also a professor of culinary arts, having received a professorship from University College Birmingham.

Ingredients: 
  • 2 large duck breast, scored
  • 1 tbsp butter
  • Salt
  • Pepper
  • 1 tbsp maple syrup
  • 1 tbsp sherry vinegar
  • 1/2 Szechaun pepper
  • Small handful, picked lavender flowers

Chicory & Peaches

  • 1 whole chicory
  • 2 tbsp sugar
  • 2 tbsp salt
  • 1 tbsp butter
  • 4 peach segments
Preparation: 
  • Fill your sous vide water bath with water and preheat to 62ºC (143.6ºF).
  • Place the duck breasts into a vacuum sealed bag before submerging into your sous vide water bath to cook for 60 minutes.
  • Once cooked, remove the vacuum pouch from the sous vide water bath and place into an ice bath. Once chilled, remove from the vacuum pouch and pat dry.
  • Season the duck breast before searing skin side down until the skin is golden and crispy.
  • In a separate pan, heat maple syrup, sherry vinegar, Szechuan pepper and picked lavender flowers in a pan until the ingredients have blended and have formed a delicious, thick glaze.
  • Carefully place the duck breasts into the glaze pan and dry until the duck is nicely covered with the glaze and sticky all over.
  • Remove any damaged leaves and the bitter core with a small knife.
  • Place the chicory into a pan of boiling water, adding a tablespoon of lemon juice, sugar and salt before leaving to boil for 30 minutes or until soft.
  • Once cooked, remove from the heat and leave to cool in a pan until safe enough to handle. Gently squeeze out any excess water.
  • Slice the chicory in half lengthways, before placing into a heated frying pan along with a sprinkle of salt and sugar.
  • Fry the chicory cut side down in butter until caramelised, adding the ripe peach wedges.
To Serve: 
  • Slice the duck breast and arrange on the plate. Add the chicory and peach wedges alongside the duck to complete the dish.