Love French food? This incredible dish made with chestnuts, thyme, cranberries and radish is sure to impress.
Place chestnuts in saucepan with stock, water and thyme.
Bring to boil and cook until chestnuts are softened.
Remove thyme and blitz all in robo coupe until very smooth.
Season to taste and pass through fine sieve.
Heat duck leg in oven with carrots (sprinkle carrots with small amount sugar)
Heat puree in saucepan.
Mix cranberries, radish and celery leaves, season and toss with olive oil.
Once duck is hot, place puree on bottom of plate, and top with duck and carrot.
Drizzle jus over duck, garnish with salad.
To help Francophiles and Aussie French fanatics get it right this Bastille Day, Sydney-based French connoisseur, Angela Gallagher, owner of award-winning French venues, Le Pub, and Rhonny Ghantous, venue Head Chef, are sharing some of their favourite French recipes.