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Confit Duck poached in a mousse of shallot, tarragon and a hint of green peppercorn served with caramelised fennel, butter sweated field mushroom, cos leaves and thinly sliced radish
Gently saute shallots until just tender.
Add garlic, peppercorn, and tarragon and cook for further 30-40 seconds, stirring.'
Set aside to cool.
Dissolve gelatin and set aside to cool, stirring occasionally. Granulated gelatin may be used but is not as good.
Place cooled shallot mix in a chilled stainless steel bowl with cream and duck then fold together.
Add gelatin and gently stir through.
Add egg whites and carefully fold through mixture. Refrigerate for three hours or until mix is consistency of soft butter.
Heat stock to just under boiling, form quenelles (see notes) with two spoons and lower into stock. As you are doing this:-
Saute fennel with butter over medium heat until it gains colour then add mushroom untl it is barely softened.
Carefully arrange cos on plates in a star shape and make a small mound in the middle with some shredded lettuce.
Arrange fennel, mushroom and radish over top, add the poached quenelle on the top and garnish with tarragon, fancy-cut radish and a lettuce twist.
Confit duck can be bought if you don't have the resources to make it. Chicken also works well in this. Failing any of that, just use any type of poached poultry.
Don't overcook the quenelles - they only take enough time to warm up. DO NOT boil the stock
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