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James Sommerin's duck breast recipe combines the diverse flavours of sweet potato, beetroot and lavender to create a spectacular duck dish which is both surprising and masterful.
詹姆斯·索美尔的鸭胸配方结合了不同口味的红薯、甜菜根和薰衣草，烹制出了令人惊讶的大师级烤鸭。
Combine the Szechuan pepper, coriander, cumin and fennel in a dry pan on a medium heat and toast for 5 minutes. Place the spices into a mortar and pestle and roughly crush. Combine with the lavender and mix well. Set aside until required.
先将四川辣椒、胡荽、孜然和茴香混在一起，放入干锅用中火烤5分钟。再将香料放入研钵和杵钵中大致磨碎。后加入薰衣草混合均匀，放置一边等待使用。
Preheat the oven to 190?C. Cover the beetroot with foil and place in the oven until tender, approximately 30-45min. Allow to cool, the peel with a small knife while still slightly warm. Cut into large cubes. Dice the sweet potato and lightly season with salt and coat with olive oil. Place on a baking tray and into the oven, cook until tender, approximately 40 minutes. This should be done while the beetroot are roasting.
将烤箱预热至190度，用锡纸将甜菜根覆盖上并将它们放进烤箱直到变软，大约需要30-45分钟。之后使它们冷却，趁小刀还有一点余热时将它们切成大块，放入切好的甜土豆，轻轻地加入盐并淋上橄榄油。放入烤箱中的烤盘内，烘烤直至变软，大约需要40分钟。这些工作要在甜菜根被烘烤的时候完成。
For the duck, place a large pan on a medium to high heat and season the breasts evenly with salt. Place each breast skin side down into the dry pan and slowly render down the fat. As the fat is released from the breast be sure to remove any excess from the pan by tilting it towards you and taking out with a spoon. Cook for 6 minutes and then turn and continue to cook for a further 4 minutes. Finish in the oven for 2 minutes at 220?C/gas mark 6. Remove from the oven and allow to rest for 5-7 minutes.
将鸭子放在平底锅中间的高温位置，并在鸭子身上均匀地撒上盐，把整个胸部的皮向内放入干锅让脂肪慢慢流出。等到脂肪流干后，确保锅中多余的脂肪都朝向自己的方向倾斜，再用勺子盛出来。烹饪6分钟后，将鸭子翻过来继续烹饪4分钟。在烤箱中用220度的温度公考2分钟即可。最后，将鸭子从烤箱中拿出并静置5到7分钟。
When the duck has finished resting, place the breasts flesh side down into the spice mix. Heat a second pan over a medium to high heat. Add the butter and once it begins to foam add the roast beetroot and sweet potato. As soon as the vegetables are heated through, season with salt and remove the pan from the heat. Once the duck has finished resting, return to the pan, flesh side down to sear the spices. After 1 minute, add the maple syrup and coat the duck until it reduces down to a sticky glaze. Remove from the pan, slice and serve on a bed of the roast root vegetables.
当鸭肉静置好后，将肉放入调好的香料中，在锅的中间高温加热几秒。加入黄油，一旦开始起泡沫之后加入烤过的甜菜根和土豆。等到蔬菜充分加热后，加入盐并将锅从高火上移开。一旦鸭肉静置完毕，将其重新回锅，肉朝下将香料烤干。一分钟之后，加入枫糖浆并烹饪鸭肉，直到它变得粘性光滑。出锅，切片，最后放入烤好的蔬菜根。
译文属可可原创，仅供学习交流使用，未经许可请勿转载
