Darts Farm

Topsham, Devon
EX3 0QH
Tel: 01392 878 200
Email: [email protected]

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November in The Farm Table

November in The Farm Table

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November at Darts Farm really kicks off the festive season, and this year we're raising the bar with our Tinned n’ Smoked event with Mark Hix and Mitch Tonks. The iconic duo are preparing a nine-course feast built around their ranges of exceptional tinned and smoked British seafood. Mark & Mitch have shaped the British food scene over the past decades, particularly when it comes to seafood. It’s inspirational to see how they transform pantry staples into world class dishes, taking the best from our local waters and celebrating it with proper technique and respect. Watching guests dig into pumpkin gnocchi with sardine ragù or cold smoked trout tartare, you realise just how versatile preserved fish can be.

The heart of November is all about robust produce and gutsy flavours. Game is bang in season; our menus showcase local pheasant, venison, partridge and wild duck, paired up with cabbages braised in cider, roasted root veg, and those beautiful earthy mushrooms foraged in local woodlands. We’re grating raw Brussels into salads, charring leeks over flame, stewing quinces down & enjoying longer meals with purposeful eating.

December is close now—the energy at Darts begins to climb as people begin hosting, connecting and using food to bring each other together. In the kitchen, we get ready for full houses, festive bookings and a sense of anticipation that comes from shaking up the dark nights with warmth, hospitality and good food.

Difficulty:
Prep time: 10 Minutes
Cook time: 35 minutes
Serves: 2 main courses or 4 starters
Creedy Carver duck breast warm salad, turnip, kale, pickled apple, Sandford orchards cider dressing. Image 1
Creedy Carver duck breast warm salad, turnip, kale, pickled apple, Sandford orchards cider dressing. Image 2

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Duck

Ingredients

  • 2x Creedy Carver Duck breasts
  • 200g of kale
  • 1x large eating apple (cider pickling liquid: 200ml of cider, 200ml of cider vinegar, 100g sugar
  • Salt, Bay leaf, Star anise)
  • 4x larger turnips
  • Olive oil
  • Salt
  • Black pepper
  • 2x bottles of Sandford orchards the general cider.
  • 80g of Dijon mustard
  • 100ml of cider vinegar
  • 200-300ml of rapeseed oil

(food processor or hand blender)

Method

  1. Reduce the two bottles of cider in a large saucepan to a syrup, then let cool.
  2. With the duck breasts, trim off any excess fat and lightly score the fat.
  3. Put all the ingredients for the pickling liquid in to a sauce pan, bring up to a boil then remove from the heat and leave to cool. Once cool slice the apple, removing the core, and putting it into the pickling liquid.
  4. Pick the leaves of kale away from the stem and wash them. Then rub them with olive oil and salt, massaging the seasoning into the leaves to help soften them.
  5. Wash the turnips and cut into large wedges, roast in a 180oc oven with oil, salt and a splash of water for 20 minutes or until soft and golden.
  6. For the cider dressing in a food processor add the cider syrup, cider vinegar, Dijon mustard and blend. Now, while the machine is on, slowly add rapeseed oil till it thickens, add cold water if it gets too thick or begins to split out, stop once it has taken all the oil or is thick.
  7. For the cooking of the duck breast, in a heave bottomed pan or cast-iron pan, salt the duck breast both sides then place fat side down in to the pan, ideally do this straight away, it doesn’t need to be a hot pan. Once the fat starts to render, put a 6-minute timer on and keep the heat at a medium flame. We are looking for a crispy skin and a core temp of 50ocbefore flipping over to the flesh side for 20-30 seconds. Then remove and rest for 8 minutes, this should rest the meat up to 56oc. After resting slice thinly, season with more salt if needed.
  8. To build the salad, put a bit of cider dressing in the bottom of the bowl, then in a mixing bowl, toss your raw kale and your warm roasted turnips together with a good spoonful of cider dressing, put a good handful of this in the bowl. Then place the pickled apple and duck slices over the top.

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