Roast Duck Breast

Method

• 1

  Step 1

  Glazed duck leg. Remove duck legs from carcass.
  
• 2

  Step 2

  Tunnel bone legs.
  
• 3

  Step 3

  Tenderise duck legs with meat tenderizer.
  
• 4

  Step 4

  Salt well and add to stock in pressure cooker.
  
• 5

  Step 5

  Once tender remove and press.
  
• 6

  Step 6

  For service fry in pan with brown sauce.
  
• 7

  Step 7

  Seared duck breast and duck ‘bacon’. Mix cure mix together.
  
• 8

  Step 8

  Remove breasts from carcass.
  
• 9

  Step 9

  Remove tenderloin fillet from the breast.
  
• 10

  Step 10

  Tenderise mini fillet to uniformed thickness.
  
• 11

  Step 11

  Add breast and bacon to cure for 30 minutes.
  
• 12

  Step 12

  Wash cure off the breast and dry.
  
• 13

  Step 13

  Fry duck breast then bacon once breast is removed and resting.
  
• 14

  Step 14

  Caramelised onion purée. Fry off large onions on medium heat to caramelize.
  
• 15

  Step 15

  Once caramelized add to Thermomix and blend speed 7/80c for 5 minutes.
  
• 16

  Step 16

  Remove from Thermomix and place in squeezy for service.
  
• 17

  Step 17

  Jerusalem artichoke. Oil in a saucepan or deep fat fryer to 200℃.
  
  
• 18

  Step 18

  Boil jerusalem artichokes whole until soft when pressed gently.
  
• 19

  Step 19

  Once cooked, cut to half (lengthwise) and then into the hot oil until golden brown and crispy on the outside.
  
• 20

  Step 20

  Drain excess oil and evenly season with salt.
  
• 21

  Step 21

  Jerusalem artichoke purée. Wash and peel Jerusalem artichokes and then chopped into small pieces.
  
• 22

  Step 22

  Cook Jerusalem artichokes with 100ml water until very soft.
  
• 23

  Step 23

  Transfer into a thermomix and blitz to a smooth puree, adjust seasoning with salt and then into a squeezy bottle ready for service.
  
• 24

  Step 24

  Fondant potato. Wash and peel potatoes.
  
• 25

  Step 25

  Using an apple corer, cut the potatoes into long cylinders.
  
• 26

  Step 26

  Blanch in salted water until softened, drain and place on cloth in the fridge.
  
• 27

  Step 27

  Deep fry in duck fat at 180c until golden and crisp.
  
• 28

  Step 28

  Season with sea salt.
  
• 29

  Step 29

  Nero. Wash cavolo nero and remove spine off the leaves.
  
• 30

  Step 30

  Chop leaves to chiffonade.
  
• 31

  Step 31

  Cook leaves In a pan with butter and a touch of water.
  
• 32

  Step 32

  Adjust seasoning, drain excess cooking liquids and add in vinegar last.
  
• 33

  Step 33

  Raw mushroom. Remove mushroom stalk and then sliced thinly.
  
• 34

  Step 34

  Brown sauce. Put all ingredients in a large saucepan with 150ml cold water and tsp of salt. Cover the surface with a cartouche. Simmer over low heat for 50 mins until fruit softens.
• 35

  Step 35

  Remove cinnamon stick and leave to cool.
  
• 36

  Step 36

  Once cool, blitz to a smooth puree, transfer into a squeezy bottle ready for plating.
  
• 37

  Step 37

  Hazelnut granola. Preheat oven at 180°C.
  
• 38

  Step 38

  Mix all ingredients in a large bowl, make sure all dry ingredients are well coated.
  
• 39

  Step 39

  Spread mixture on a lined baking tray and roast in the oven until crunchy and caramelised.
  
• 40

  Step 40

  Leave to cool on the side until needed for service.