Umami Duck Ballotine

Method

• 1

  Step 1

  For the duck ballotine. Dehydrate the yeast, miso, mushrooms, kombu and anchovies. Blitz to form a paste. Add the chestnuts, duck liver and some sweated off shallots to the puree as well as the chopped up herbs.
• 2

  Step 2

  Remove the leg meat from the duck and then remove the breast meat. Butterfly both the breasts out and stuff them with the umami and chestnut paste. Roll tightly and wrap in the fat from the rest of the duck.
• 3

  Step 3

  Wrap in cling film, sous vide for 45 minutes at 50*c then dry, and pan sear in butter, thyme and garlic. Serve half of each breast per portion.
• 4

  Step 4

  For the duck leg bon bons. Sear off the duck leg meat with salt and garlic, place in pressure cooker for rest of ingredients, apart from flour egg and panko. After 1 hour, shred the meat and ball into bon bons, pane them in flour, egg and panko then fry.
• 5

  Step 5

  Strain and reduce the sauce from the bon bons.
• 6

  Step 6

  For the daikon pave. Heat the cream butter and milk together and season.
• 7

  Step 7

  Slice the Daikon thinly and layer a lined in gastro, in between each layer season and pour some of the cream mixture.
• 8

  Step 8

  Cook in oven at 160* for 20 minutes -30 minutes.
• 9

  Step 9

  Remove from oven when cooked and press down in fridge. Put weights on top to press it.
• 10

  Step 10

  For the leek puree. Sweat the leeks down, add the garlic and cream and butter.
• 11

  Step 11

  Cook till soft and blend with chestnuts.
• 12

  Step 12

  For the garnish. Smoke the blackberries for 5-10 minutes.