Gressingham Duck With Bramley Chutney
Source of Recipe
Rules, London England
Recipe Introduction
10 Portions
List of Ingredients
5x Prepared Duck Crowns
10x Confit Duck Legs
600g Spinach, blanched
10x Pomme Fondant (see recipe)
750ml Duck Jus (see recipe)
100g Bramley Chutney (see recipe)
2x Large Celeriac, peeled and 1” dice
2x Sprigs Thyme
1.5ltr Chicken Stock (see recipe)
2x Parsnips, peeled and cut into strips, deep fried and seasoned
250g Unsalted Butter
Seasoning
Pomme Fondant
10x Maris Pipers (cut to shape)
250g Unsalted Butter (sliced thinly)
125ml Water
5x Cloves Garlic
3x Sprigs Thyme
Seasoning
Bramley Chutney
20 Portions
30g Chopped Ginger
1kg Bramley Apples (peeled, cored, diced)
30g Mustard Seeds
10g Five Spice
8x Star Anise
2x Orange Zest
1x Lemon Julienne zest
200g Caster Sugar
200ml Water
1x Red Chilli chopped
Recipe
1. Season ducks inside and out, cook slowly skin down in 150g of foaming butter, keep pink. Rest for 5 minutes.
2. Poach the celeriac in stock with thyme, drain.
3. Take 50g of butter, sauté the celeriac, season, and keep warm.
4. Reheat spinach in remaining butter.
5. Place fondant at top of plate, confit leg on top. Spinach just below potato, celeriac around. 5 p/p/p.
6. Slice breast dress on spinach.
7. Sauce around, garnish with parsnips.
Pomme Fondant
1. In heavy bottomed pan lay the butter.
2. Place the potatoes on top. Garlic, thyme, water and seasoning.
3. Carlouche on top. Cook on medium heat till golden and tender.
4. Rest in pan for 1 hour.
Bramley Chutney
1. Boil sugar and water to form a caramel. Add spices and zest.
2. Add apples cook for 10 minutes. Chill.
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