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http://www.lifestylefood.com.au/recipes/11955/roasted-breast-of-mallard

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Roasted Breast Of Mallard

Chris Lee's Suffolk Cook Off Dish ...

Ingredients

  • Ingredients for the stew

  • Ingredients for clementine espuma

  • Ingredients for the duck consommé

  • Ingredients for dauphinoise potato

  • Ingredients for chestnut squash puree

  • Ingredients for the duck legs

  • Ingredients for the gizzard sausage

Method

  • Method for the heart stew:

  • 1.

    Trim the white off the top of the hearts and cut into four.

  • 2.

    Marinade in the thyme, garlic and red wine for 24 hours, then remove the hearts and dry.

  • 3.

    Quickly sauté the hearts in butter then add the vegetables.

  • 4.

    Finally add the demi glace and cook until tender.

  • 5.

    Finish with chopped parsley.

  • Method for espuma:

  • 1.

    Add all the ingredients into a pan, simmer until the clementines are completely soft.

  • 2.

    Transfer contents of the pan into a blender and blitz all the ingredients until smooth, pass through a fine sieve.

  • 3.

    Pour liquid into an espuma gun and charge with CO2 cylinders.

  • 4.

    Keep warm.

  • Method for the duck consommé:

  • 1.

    Pre-heat the over to 140C/275/ Gas 1.

  • 2.

    Roast the bones for 3 hours (or until all fat has melted and bones are dry) and put to one side.

  • 3.

    Sweat the miripoix off in butter until golden brown, add the tomato puree and cook for a further 2-3 minutes, then add duck bones and red wine and cover with water

  • 4.

    Gently simmer for 4-5 hours skimming the fat off the top as it forms.

  • 5.

    Pass the mixture through a sieve to remove the bones and miripoix and return liquid to the stove and reduce it slowly until it becomes a deep dark colour, with a rich full flavour.

  • 6.

    In a food processor blitz the egg white and duck breast and whisk into the liquid. Slowly bring the mixture up to a simmer, making sure you don’t boil or stir the mix.

  • 7.

    After around 10 minutes this mixture should have floated to the top, removing any impurities with it. Carefully skim this off the top without disturbing the consommé below.

  • 8.

    Gently pass the remaining liquid through muslin, which should leave a clear consommé.

  • Method for the dauphinoise potatoes:

  • 1.

    Pre-heat the oven to 180C/350F/Gas 4.

  • 2.

    Peel and finely slice the potato using a mandolin.

  • 3.

    Heat the milk, cream, nutmeg and garlic in a pan to infuse the flavours, taking care not to boil. Then slightly over season the mixture allowing for the potatoes when added.

  • 4.

    Grease a 12.5cm x 7.5cm x 5cm/5”x3”x2” tray.

  • 5.

    Layer the sliced potato up the tray to about ¾ of the way up.

  • 6.

    Remove the garlic from the mixture and pour over the potato

  • 7.

    Cover with foil and cook in the oven for 45 minutes to 1 hour, or until the potato is complete soft in the middle.

  • 8.

    Remove from the oven and place a tray the same size on top of this and then place a heavy sauce pan on top to press the potato down for a couple of hours. Return to the oven to finish setting when cold.

  • 9.

    Once set, turn the potato out onto a chopping board, cut into 5cm x 2.5cm/ 2”x1” rectangles, put back into the oven for 5-8 min to warm through before serving.

  • Method for chestnut squash puree:

  • 1.

    Peel and deseed the squash, slice it finely and sweat it in butter until very soft.

  • 2.

    Place in a blender and blitz, adding a little of the chicken stock at a time until left with a smooth puree.

  • 3.

    Remove this and pass through a fine sieve. Re-heat before serving.

  • Method for the duck legs:

  • 1.

    Pre-heat an oven to 140C/275F/Gas 1.

  • 2.

    Split the duck legs into thighs and drumsticks.

  • 3.

    Put into an oven proof pan and cover with duck fat, add the thyme & garlic and cover with greaseproof paper.

  • 4.

    Place this into the oven for 2-3 hours or until the meat is falling off the bone.

  • 5.

    Carefully remove the meat, keeping meat intact.

  • 6.

    Keep the fat as it can be used again for the gizzards.

  • 7.

    Put the drumsticks in the fridge to set, when firm trim into the desired shape.

  • 8.

    The meat from the thighs needs to be carefully picked to remove the bone, fat and skin.

  • 9.

    Flake the meat until finely shredded, place in fridge until chilled.

  • 10.

    Roll the thigh meat into four balls roughly the size of a ping pong ball, again place back into the fridge to chill.

  • 11.

    Once chilled pane (flour, egg wash, breadcrumbs) and repeat the egg wash and breadcrumbs.

  • 12.

    Heat a deep fat fryer to 180C.

  • 13.

    Add the thigh balls and fry for 2-3 minutes until golden and heated through.

  • Method for the gizzard sausage :

  • 1.

    Sprinkle the sea salt onto the gizzards and leave for 5 hours then rinse.

  • 2.

    Confit the gizzards until tender, using the same method as for the duck legs. Remove from the fat and cool.

  • 3.

    In a food processor blitz the chicken breast into a paste then add the egg white.

  • 4.

    Finally slowly add the cream being careful not to split the mixture.

  • 5.

    Mix the mousse with the cold gizzards.

  • 6.

    Using cling film, roll the mixture into a long sausage about 20cm/ 8” long.

  • 7.

    Steam or poach for about 20 minutes. When cold remove the cling film and the mousse should be finely set.

  • 8.

    Finally wrap the Parma ham around the sausage and cut into four even pieces.

  • Method for the mallard breast and kale:

  • 1.

    Pan fry the mallard breast and gizzard sausage, finishing in the oven for around 2 minutes.

  • 2.

    Blanch the kale for about 2 minutes, remove into iced water and when cool drain.

  • 3.

    To serve, simply sauté with butter and season.

  • To serve:

  • 1.

    Place the dauphinoise wedge on the plate.

  • 2.

    Slice the mallard and lay on top of the potato.

  • 3.

    Put the confit thigh ball next to it.

  • 4.

    Put a small pile of kale next to the potato and lay a slice of the gizzard mousse on top followed by the duck drumstick.

  • 5.

    Smear a spoonful of the puree on the opposite side of the plate.

  • 6.

    Pour the hot consommé into a shot glass and using a dessert spoon pour the clementine espuma on top.

  • 7.

    Place on a side dish along with a small portion of the heart stew.

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» Top Wine Matches For This Recipe

Andrew Graham

Shiraz, Cabernet Sauvignon and Merlot are the best wines to pair with Roasted Breast Of Mallard.

 
 

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