Roast Duck Breast
Roast duck breast, glazed duck leg, duck ‘bacon’, caramelised onion, Jerusalem artichoke, cabbage and brown sauce
Created by City of Glasgow College (2018/19 winners)
Glazed duck leg
2 duck legs
300ml chicken stock
4g salt
100ml brown sauce
Seared duck breast and duck ‘bacon’
2 duck breasts
120g Muscovado sugar
80g salt
Caramelised onion purée
3 large white onions
10ml veg oil
5g salt
Jerusalem artichoke
3 Jerusalem artichoke
10g salt
Jerusalem artichoke purée
6 Jerusalem artichokes
100ml water
5g salt
Fondant potato
4 large potatoes
sea salt
duck dat (for fryer)
Nero
1 cavolo nero heart
20g butter
5g salt
30ml white wine vinegar
Raw mushroom
2 chestnut mushrooms
Brown sauce
100g molasses
125g dates
2 Granny Smith apples
175ml malt vinegar
2 tbsp tamarind pulp
2 tsp Worcester sauce
2 tsp mustard powder
3g salt
1 tsp cayenne
1 stick of cinnamon
1 tsp paprika
2 cloves
Hazelnut granola
100g hazelnuts
75g rolled porridge oats
3 tbsp honey
1 tbsp olive oil
Glazed duck leg
- Remove duck legs from carcass.
- Tunnel bone legs.
- Tenderise duck legs with meat tenderizer.
- Salt well and add to stock in pressure cooker.
- Once tender remove and press.
- For service fry in pan with brown sauce.
Seared duck breast and duck ‘bacon’
- Mix cure mix together.
- Remove breasts from carcass.
- Remove tenderloin fillet from the breast.
- Tenderise mini fillet to uniformed thickness.
- Add breast and bacon to cure for 30 minutes.
- Wash cure off the breast and dry.
- Fry duck breast then bacon once breast is removed and resting.
Caramelised onion purée
- Fry off large onions on medium heat to caramelize.
- Once caramelized add to Thermomix and blend speed 7/80c for 5 minutes.
- Remove from Thermomix and place in squeezy for service.
Jerusalem artichoke
- Oil in a saucepan or deep fat fryer to 200℃.
- Boil jerusalem artichokes whole until soft when pressed gently.
- Once cooked, cut to half (lengthwise) and then into the hot oil until golden brown and crispy on the outside.
- Drain excess oil and evenly season with salt.
Jerusalem artichoke purée
- Wash and peel Jerusalem artichokes and then chopped into small pieces.
- Cook Jerusalem artichokes with 100ml water until very soft.
- Transfer into a thermomix and blitz to a smooth puree, adjust seasoning with salt and then into a squeezy bottle ready for service.
Fondant potato
- Wash and peel potatoes.
- Using an apple corer, cut the potatoes into long cylinders.
- Blanch in salted water until softened, drain and place on cloth in the fridge.
- Deep fry in duck fat at 180c until golden and crisp.
- Season with sea salt.
Nero
- Wash cavolo nero and remove spine off the leaves.
- Chop leaves to chiffonade.
- Cook leaves In a pan with butter and a touch of water.
- Adjust seasoning, drain excess cooking liquids and add in vinegar last.
Raw mushroom
- Remove mushroom stalk and then sliced thinly.
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.
- Remove cinnamon stick and leave to cool.
- Once cool, blitz to a smooth puree, transfer into a squeezy bottle ready for plating.
Hazelnut granola
- Preheat oven at 180°C.
- Mix all ingredients in a large bowl, make sure all dry ingredients are well coated.
- Spread mixture on a lined baking tray and roast in the oven until crunchy and caramelised.
- Leave to cool on the side until needed for service.