Recipe of the week

Mosaic of Smoked and Confit Duck, Cherry Textures

Ever wondered how to cook a particular dish in a restaurant or how they make all of the different textures? Well that’s why we asked our chef if he could take us through the steps of how to make our Goosenargh duck, cherry textures starter dish

Smoked Duck
Duck Breast (smoked)
160g demerara sugar
2 star anise
Peel of 4 large oranges
Salt
Crushed black peppercorns
Tin foil
Wire cooling rack
Large deep pan
Aluminium foil

Peel the oranges and dry above the stove for 24-36hrs before smoking the duck. When completely dry (dehydrated), add sugar and star anise and blend/blitz until a fine powder.

Mix salt and peppercorns together and cover duck breast with the marinade and leave for 50 minutes. 

Line a deep pan with foil and sprinkle smoke powder evenly over the bottom of the pan.

Wash and pat dry the duck breast and lay skin side down on the cooling rack then place into the foil lined pan. Seal the pan with enough foil to tray the smoke. Put the pan over high heat then turn down to low heat. Time for approximately 9 minutes dependant on thickness of duck breast. When smoked they should be almost pink (medium). Remove from smoking pan, allow to cool and rest.

Please note you can buy smoked duck from most supermarkets.

Confit Duck Leg

3 duck legs
Fine chopped shallots
Prunes
Picked thyme
Sherry vinegar
Butter
Duck fat/oil

Place the duck legs in the pan with 3-4 sprigs of thyme, cover with duck fat/oil. Place on medium to low heat and cook gently for approximately one and a half hours to two hours. The meat should simply fall from the bone when ready.

Remove the legs from the oil then remove the skin, bone and any gristle and discard.

Strip meat down into a separate bowl. Shred the prunes and add to the duck. Sprinkle with thyme leaves and fine chopped shallots. Drizzle with a little sherry vinegar and season to taste. Add a little amount of melted butter and thoroughly mix.

Line a small terrine mould with cling film, add the pulled duck mixture approximately one third up the mould. Slice the smoked duck breast and layer onto the duck mix. Cover with the rest of the duck mix, cover and press into the mould. Put in the fridge until set.

Pickled Cherries
110ml Red Wine
100ml Red Wine vinegar
100ml Water
100g Caster Sugar
½ Black Cherries

Put all of the ingredients together, bar the cherries, into a pan and bring to the boil. Pour the mixture over the cherries to marinate.

Cherry Puree
½ Black Cherries
A pinch of sugar
A splash of water

Place the cherries in a pan and add a pinch of sugar and some water. Slowly cook until the cherries are completely soft and cooked through. Drain the cherries from the liquid but do not discard.

Process the cherries in a food blender until velvety smooth. If any liquid is needed to blend then use the reserved cooking liquid set aside earlier. Push the puree through a fine sieve to get the correct texture.

Slice the terrine and put on a plate with some cherries, cherry puree, pea shoot and micro leaves. Now it is ready to eat.

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