Recipe with The Swallowtail Bar & Restaurant

Gressingham duck with cherry sauce and parsnip crispsKeith Clark, head Chef at The Swallowtail, is back in Burnham – much to the delight of his culinary followers. Keith was the original owner of The Swallowtail when the marina was established in 2000. A highly-trained and experienced chef, Keith is well known in the industry. After a major refurbishment over the last few months, along with a dedication to provide excellent food and customer service, Keith is confident that The Swallowtail can once again become the ‘talk of Burnham’. The Swallowtail overlooks the marina and the River Crouch, boasting the best views in Burnham. Here Keith tells us how to prepare his famous Gressingham duck dish.IngredientsServes 4For the duck and parsnip crisps4 Gressingham duck breastsSea salt and freshly-ground black pepperOlive oil24 fresh raspberries4 slices of fresh orangeChopped chivesOne parsnip For the cherry sauce2 banana shallots, finely chopped150g of morello cherry conserve2 tbsp of red wine2 tbsp of raspberry vinegar1 large orange (juice only)To prepareFor the duck, score the skin and season well. Heat a frying pan with a little olive oil. When hot, sear the duck breasts, skin-side down, until golden brown. Remove from the heat and transfer to a baking dish. Cook in a hot oven for 7 minutes (medium) or 10 minutes (well done). Remove the ducks from the oven to rest.For the parsnip crisps, peel a fresh parsnip with a potato peeler to create a pile of fresh strands. Plunge them into a deep fat fryer and keep them moving until golden brown. Remove from the oil and allow to drain. Sprinkle with sea salt. For the cherry sauce, Saute the shallots over a gentle heat until transparent. Add the cherry conserve, wine and raspberry vinegar. Let the mixture bubble gently until it reduces to a syrup. Remove from the heat and stir in the orange juice. Plate the dish by slicing down the duck breasts at an angle, but keep intact, and pour a little of the sauce in the centre of each plate. Place the duck breasts on the sauce and pour the sauce over the ducks.To decorate, top with parsnip crisps and dot round each duck with six fresh raspberries, a twist of orange and sprinkle with chopped chives. Get the tasteThe Swallowtail Bar & RestaurantFoundry LaneBurnham on CrouchCM0 8BL01621