Duck Breast with Duck and Offal Faggot

55 degree duck breast, duck and offal faggot, butter poached fondant, confit cepe, shallot, baby leek, smoked onion purée, date jus

Created by Newcastle College (2018/19)

Course: Main

Servings: 4

Students: Phillip Ho, Katie Robinson, Jemima Matuki

Lecturer: Mal Farmer

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1 whole duck with giblets

Faggots
1 duck leg and offal
4 Savoy cabbage leaves
1 shallot
1 egg
70g breadcrumb
thyme/ parsley/ Worcester sauce
seasoning

Duck and date sauce
duck bones
dates
red wine
shallots
brown stock/ thyme

Smoked onion & potato purée
onions
potato offcut
smoked essence
seasoning

Confit cepes & shallots
butter
cepes
shallots

Potato fondant
potato
butter
stock
seasoning

  1. Prepare the duck by removing the breasts and the legs and trimming the carcass of excess fat.
  2. Remove the skin from the breasts, vac pac with a little butter and herbs and place in water bath for 60 minutes at 55 degrees, season the skin, place between grease proof paper and press and place in the oven until rendered and crispy for 20 mins – gas 4- 180C.
  3. Remove the skin from the legs and bone out, dice the leg meat, heart and liver into macedoine, season well and add shallot, thyme, egg, mustard, Worcester sauce and breadcrumb. 
  4. Chop up the carcass, leg bones and wings and brown off to start the jus.  Once brown add in shallots until caramelised then liquids, herbs and chopped dates, rapidly boil to reduce giving maximum time possible, top up with cold water as required to make a sticky jus.
  5. Form the seasoned leg meat into 4 even sized balls, blanch the savoy leaf and wrap the meat with the leaf, wrap in cling film and place in seasoned boiling water and cook for 15-20 minutes.
  6. Prepare the potato by shaping 4 pucks, place into simmering seasoned butter and brown both surfaces. Add the liquid and top with more butter then cook for 20 minutes.  Add the shallots to the pan and cook for a further 20 minutes.
  7. Peel the onion and cut in even sized pieces, place into the thermomix with butter, smoke powder, milk and potato,  blend and adjust until fine smooth puree is achieved.  Place into bottle and retain heat for service.
  8. Place the prepared cepes into a pan with  clarified butter, herbs and seasoning and gently simmer for 5 minutes. 
  9. Finish the jus by straining the liquor through a colander to remove all solids and reduce down to a sticky consistency.
  10. In a fry pan, sear the outside of the 55C breasts, butter and allow to rest.
  11. To serve, prepare the smoked onion puree, fondant, cep and halves of shallot on the plate, Cut the rested breasts lengthways, present faggots on plate, nape with jus and finish with a shard of crispy duck skin and nasturtium leaf.  Serve the remaining jus in a sauceboat for tasting.

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