Duck breast with eel, feta, tomato and peach
4 duck breasts
1 fillet smoked eel
8 sundried tomatoes
2ltr chicken stock
200g feta cheese
4 heritage tomatoes
Pan fry the duck breasts skin side down on a medium heat for eight minutes (or until really crisp). Remove from the heat and rest in the pan for 10 minutes (keep warm).
Quarter the tomatoes, cut the peach into segments, season with salt and blow torch (keep warm) – put to one side.
Dice the eel, into small pieces and blend any trim through some mayo (because it’s delicious). Put to one side until ready to assemble.
Reduce the stock by two thirds. Add the diced eel and sundried tomatoes, slice some peach on a mandolin and lightly salt.
Serve as shown.
Dave is head chef and business partner at Peace & Loaf, 217 Jesmond Road, Newcastle, NE2 1LA | 0191 2815222 | peaceandloaf.co.uk