OFF DUTY

With Dave Coulson of Peace and Loaf

Duck breast with eel, feta, tomato and peach

Ingredients

4 duck breasts

1 fillet smoked eel

8 sundried tomatoes

2ltr chicken stock

200g feta cheese

4 peaches

4 heritage tomatoes

Method

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

Related Stories

  • ST VALERY, ALNMOUTH

    Discover St Valery – a relaxing beachside hideaway for grown-ups. Here, you’ll find comfy beds dressed in the finest Egyptian cotton, silk pillows and duvets, fluffy towels, luxurious bathroom goodies from...
  • PORTERHOUSE BUTCHER AND GRILL, NEWCASTLE

    Hang out An innovative, modern butcher shop – glossy, inviting and state-of-the-art – and restaurant, inside Fenwick’s swish Food Hall. It’s the newest addition to 21 Hospitality’s family of...
  • BRITAIN'S BEST OUTDOOR POOLS

    BRITAIN’S BEST OUTDOOR POOLS

    THE COTSWOLDS Calcot Manor Surrounded by some of the Cotswolds’ finest countryside, and a big hit with families, Calcot Manor’s outdoor pool is open daily (8am-8pm) until the end of...
  • WHAT'S ON THIS WEEK

    WHAT’S ON THIS WEEK

    FOR MUSIC… 19 AUGUST Set on the stunning grounds atop the sweeping North Lawn, guests are invited to the Castle Howard Proms this week. Get your gladrags ready for...