30 ml spekboom leaves. Choose young, small leaves.
2 baby Pokchoi
Papaya Puree (Papaya blended in a food processor)
100 ml duck stock
250ml Rendered duck fat
Pokchoi and Spekboom Puree:
In a pestle and mortar combine chopped pokchoi and spekboom leaves with olive oil and grind with a pestle and mortar until smooth.
Season to taste.
Line a shallow tray with papaya puree
Drizzle with oil
Score the skin of the duck breast and season
Place skin side up into the puree and leave to marinate for 30 minutes
Heat a pan to medium
Place the duck breast skin side down to render off some of the fat and crisp the skin, then turn to cook until pink.
Allow to rest before slicing.
Keep the pan drippings from cooking the duck to create the jus. (pour off the rendered fat)
In the same pan as cooking the duck, add the stock and 50ml papaya puree and reduce until the sauce has thickened.
Strain this before serving.
Shape potatoes into desired shape
Place in a small oven tray
Cover with duck fat and cook in oven preheated to 160 ̊C for 1hr 30mins or until potatoes are soft.
Grill papaya slices in a griddle pan to create grill lines.