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)

Course: Main

Servings: 4

Student: Alan Coats, Ance Kristone, Andreau Talla

Lecturer: Robbie Phillips

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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

  1. Remove duck legs from carcass.
  2. Tunnel bone legs.
  3. Tenderise duck legs with meat tenderizer.
  4. Salt well and add to stock in pressure cooker.
  5. Once tender remove and press.
  6. For service fry in pan with brown sauce.

Seared duck breast and duck ‘bacon’

  1. Mix cure mix together.
  2. Remove breasts from carcass.
  3. Remove tenderloin fillet from the breast.
  4. Tenderise mini fillet to uniformed thickness.
  5. Add breast and bacon to cure for 30 minutes.
  6. Wash cure off the breast and dry.
  7. Fry duck breast then bacon once breast is removed and resting.

Caramelised onion purée

  1. Fry off large onions on medium heat to caramelize.
  2. Once caramelized add to Thermomix and blend speed 7/80c for 5 minutes.
  3. Remove from Thermomix and place in squeezy for service.

Jerusalem artichoke

  1. Oil in a saucepan or deep fat fryer to 200℃.
  2. Boil jerusalem artichokes whole until soft when pressed gently.
  3. Once cooked, cut to half (lengthwise) and then into the hot oil until golden brown and crispy on the outside.
  4. Drain excess oil and evenly season with salt.

Jerusalem artichoke purée

  1. Wash and peel Jerusalem artichokes and then chopped into small pieces.
  2. Cook Jerusalem artichokes with 100ml water until very soft.
  3. 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

  1. Wash and peel potatoes.
  2. Using an apple corer, cut the potatoes into long cylinders. 
  3. Blanch in salted water until softened, drain and place on cloth in the fridge.
  4. Deep fry in duck fat at 180c until golden and crisp.
  5. Season with sea salt.

Nero

  1. Wash cavolo nero and remove spine off the leaves.
  2. Chop leaves to chiffonade.
  3. Cook leaves In a pan with butter and a touch of water.
  4. Adjust seasoning, drain excess cooking liquids and add in vinegar last.

Raw mushroom

  1. Remove mushroom stalk and then sliced thinly.

Brown sauce

  1. 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.
  2. Remove cinnamon stick and leave to cool.
  3. Once cool, blitz to a smooth puree, transfer into a squeezy bottle ready for plating.

Hazelnut granola

  1. Preheat oven at 180°C.
  2. Mix all ingredients in a large bowl, make sure all dry ingredients are well coated.
  3. Spread mixture on a lined baking tray and roast in the oven until crunchy and caramelised.
  4. Leave to cool on the side until needed for service.

 

 

 

 

 

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