Duck Confit With Beetroot, Potato And Bitter Greens Salad


DUCK CONFIT WITH BEETROOT, POTATO AND BITTER GREENS SALAD

My local Market (Swansea Market) have decided to start stocking duck. I don’t use it much (which has to change by the way) so when I saw this I was quite ecstatic. With three large duck breasts bought I decided I wanted to give duck confit a go. For the first part of this recipe I used the ingredients  for curing from “Heston at Home by Heston Blumenthal”. After that I cooked and combined the remaining ingredients on my own as Heston’s recipe is very involved so I shortened it. This will go on the frequent list in our house, I hope it becomes a frequent one for you too.

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INGREDIENTS

FOR THE DUCK

– Duck Legs (breasts attached)

– 4 Star Anise

– 3 Juniper Berries

– 1 Cinnamon Stick

– 3 Black Peppercorns

– 2 Bay Leaves

– Sprig of Thyme

– Zest of ½ an Lemon

– Zest of ½ an Orange

– 60g Salt

– 500g Duck or Goose Fat

– Bitter Leaf Lettuce

– 2 Whole Beetroot, Thickly Sliced

– 2 Potatoes, Thickly Sliced

– Sunflower Shoots (optional)

FOR THE SHERRY VINAIGRETTE

– 2 Tbsp Sherry Vinegar

– 1 Tbsp Good Quality Olive Oil

– Salt & Pepper


METHOD

 To make this you will need to prepare the duck in advance. Place all the star anise, juniper berries, cinnamon, peppercorns and bay leaves onto a tray lined with baking paper and place into a preheated oven at 180ºC for about 5 minutes or until aromatic. Next you will need a mini food processor or mortar and pestle to grind these ingredients down. Place the ground ingredients into a large bowl along with the thyme, lemon zest, orange zest and salt. Mix to combine. Place the duck in the bowl to coat well and then place in a tight container into the fridge to rest over night.

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To start the following day, first preheat the oven to 150ºC. Remove ducks from container lightly was the salt off, pat dry and place into a very snug baking dish. Place duck fat either in the microwave or in a small saucepan on the stove and heat unit the fat has warmed through. Pour the fat into the dish until the duck is fully submerged then place into the oven for 1 to 1½ hours.IMG_8735IMG_8734

Once cooked you can either let it sit until it has come to room temperature and place in the fridge overnight or if you impatient like me carve the meat off the bone and slice into bit size pieces. If you decide the latter place the beetroot and potatoes into the oven until cooked through about 30 minutes. Lastly combine vinaigrette ingredients into a large bowl and whisk to combine. Place the greens, potatoes and beetroot in next and toss the salad to combine all ingredients. to plate place some salad in the center then the duck meat on top. Place the sunflower shoots on top to garnish and enjoy.

MANE Liquor recommend either The BrewDog Magic Stone Dog or the Cavalier Brown Ale

BrewDog / Stone / Magic Rock Magic Stone DogCavalier Brown

Adapted from “Heston at Home by Heston Blumenthal”

Duck À L’Orange


DUCK À L’ORANGE

I wanted to cook a great meal for my beautiful girlfriend Emma and I thought the best way to do this was to cook her something from Shannon Bennett’s cook book “My Vue” and take her back to our Vue de Monde experience. This was the second time I have cooked this dish but this time round I had a lot better of a recipe. I had to improvise a little but managed to produce a very good-looking dish. Duck being one of my favourite types of meat, it really was a spectacular dish. I did adapt this dish however because I had a whole duck to get rid of.

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INGREDIENTS

– 1 Whole Duck

– 2 Shallots

– 1 Garlic Clove

– 5 Sprigs of Thyme

– 4 Star Anise

– 2 Bay Leaves

– 100 ml of Grand Marnier

– 2 Cups of Freshly Squeezed Orange Juice

– Sea Salt Flakes and Freshly Cracked Pepper

– Grape Seed Oil

– 8 Thin Slices of Pancetta

– 1 Small Onion

– 100 ml of Double Cream

– Thermometer


METHOD

Preheat the oven to 180º. Cut the legs off with poultry scissors, place on a tray lined with baking paper and then season with salt and pepper and place in the oven until they reach 54º. Let rest and shred the meat and set aside for later.

Next remove the breasts. Heat a large heavy base frypan, season the breasts with salt and pepper and sear on all sides. Then place in the oven with a thermometer and cook until you reach a temperature of 54º remove from the heat and let rest. The temperature should rise to around 58º to 60º which is the temperature you want.

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To make the orange sauce you need to melt ½ a tablespoon of butter in a heavy-based sauce pan. Add the shallots, garlic, thyme, star anise, bay leaves and cook for 2 minutes. Add the Grand Marnier and reduce by two-thirds. Add the orange juice and reduce by half. Whisk in one tablespoon of butter which gives it a smooth, thick sauce. Strain through a fine sieve and season with salt and pepper. Place a thin slice of orange and a slice of pancetta into the oven this was the flower shaped garnish I used.

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For the sautéed cabbage heat one tablespoon of grape seed oil in a large fry pan. Add the pancetta, onion and sauté for two minutes without colouring. Toss in the duck leg meat, remove from the and set aside. In the same pan, warm the cabbage for one minute. Add a teaspoon of water to create steam to help cook the cabbage. Return the pancetta mixture to the pan and the double cream. Reduce for two minutes or until the sauce resembles mayonnaise.

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To plate up slice the duck into centimetre pieces and position on the plate. Spoon full of the pancetta mixture next to the meat and push the slice of orange on top. Lastly, place the curled pancetta on top of the orange slice and spoon the orange sauce over the dish as little or as much as you like.

Full Credit to Shannon Bennett on this dish. I have made a number of recipes from his limited edition book and boy are they good!