Where I live damsons seem to thrive and when they are in season most of my friends make one thing or another and we all exchange, which is great particularly when you get a bottle of damson gin for a piece of damson cheese! I used a damson chutney made by www.cartmellfarmfoods.co.uk to dress the salad and its sweetness, acidity and fragrance suited the meat beautifully!
Serves 2
- 1 large outer red cabbage leaf
- 2 duck breasts
- ½ tsp caraway seeds, crushed
- ½ red bell pepper
- ½ cox apple
- 5 walnut halves, quartered
- 2 dates, stoned and sliced in thin pieces
- A small bunch of watercress
- 3 tbsp damson ketchup
- 1 sprig of thyme
- 1/2 lemon
- 4-5 tbsp extra virgin olive oil
- 2 tbsp soft dark brown sugar
Method
Start by cooking the cabbage leaf. Drop it in a saucepan with boiling water adding a pinch of salt. Cook it for approximately 10-15 minutes, depending on how thick it is. When the cabbage leave is soft but still holds its shape, remove from the hot water and cook under the tap for a couple of minutes. Pat dry, lay flat on a chopping board and cut it into two pieces either side of the central core which is hard and unpleasant to eat. Drizzle the leave with a few drops of olive oil and season with some sea salt and freshly ground black pepper.
Wash and pat dry the duck breasts. Season generously with sea salt, freshly ground black pepper and the crushed caraway seeds. Place in a cold frying pan, skin side down and bring to a medium heat. Cook the duck breasts for 6 minutes taking away the fat as it renders with a spoon. Turn and cook the breasts on the other side for a further 4 minutes. When the duck breasts are cooked remove and leave to the side to rest for 10 minutes.
While the duck is cooking, slice the pepper into long strips. Bring a small pan to a medium heat. Add a tbsp of olive oil, the pepper strips and the sprig of thyme. Season with salt and pepper and cook for 4-5 minutes to soften and slightly char. Discard the thyme and keep the peppers to the side.
Wash and core the apple half but don’t peel. Cut into thin slices. Put a small frying pan on a medium head and add 1 tbsp of olive oil and 1 tbsp of the brown sugar. Add the apple slices and cook them on one side till golden brown then turn and cook on the other side. Transfer into a bowl.
Wash the watercress and add to the apple slices. Add a squeeze of lemon and season with some salt. Drizzle with a tiny amount of olive oil.
In a small heavy bottom pan add the remaining tbsp of brown sugar and the walnuts and stir till the sugar has melted and the walnuts are caramelised. Transfer to a small plate.
To make the damson sauce, put the damson chutney in a small pan, add a squeeze of lemon, 1 tbsp of olive oil and 2-3 tbsp of cold water. Whisk and warm up to make a sauce loose enough to be able to drizzle.
To plate up, make a cone with each cabbage leaf half in a middle of a plate. Arrange all the remaining ingredients in the cone, drizzle with some damson chutney sauce and serve.