Roast Breast of Duck, Confit Leg, Apple & Sage Risotto, Raisin Sauce
2 Whole Fat Duck (2kg each)
1 Recipe Curing Salt
250g Baby Spinach
500ml Universal Stock
1 Cup Red Berry Tea, Sweetened
1 Recipe Risotto (Page 26)
2 Granny Smith Apples, Peeled, Cored & Diced
6 Sage Leaves, Finely Chopped
Ask your butcher to complete stage 1 & 3 if possible.
1. Retain all the bones, skin and fat. Remove the legs from the two ducks and in turn, the thigh bones and ankle knuckles, trim neatly.
2. In a small tray rub the curing salt all over the four duck legs, cover with cling film and place in the fridge overnight.
3. Remove the wish bones. Separate the breasts of duck from the carcase leaving the flesh attached to the breast bones. Score the skin with a sharp knife; be careful not to go through to the meat. Remove all the skin and fat from the carcase and place in a pot with 50ml of cold water. Place on a low heat to render the fat. Now chop up all the bones into small pieces and place in a roasting tray in a hot oven (180°C) until golden brown.
4. Decant the bones into a pot and pour all the fat into the render pot. All this fat is needed to cook the confit legs.
5. Add the stock to the hot roasting tray and with a wooden spoon stir to mix in all the duck juices, pour this into the pot with the duck bones. Simmer gently on the side of the stove.
6. Wipe all the curing salt off the duck legs and place the legs in a pot, pour the rendered fat over the legs and poach in the fat gently for about 80 minutes until the legs are well done.
7. Season the duck breasts, place in a cold frying pan, skin side down, place the pan on a medium heat and cook until the skin is nicely browned. Place the duck in the oven at 180°C for approximately 13 minutes, until cooked medium. Allow to rest for 8 minutes.
8. Pour the hot sweetened tea over the raisins and allow to soak for 1 hour, then drain.
9. Pass the duck stock through a fine sieve into a clean sauce pan. Add the raisins and reduce until the sauce begins to get syrupy, whisk in a little butter, reserve.
10. Melt a little butter in a pot, add the apple and sage and cook without colour for a few minutes. Add this to the risotto and mix in with a spoon.
11. Melt a little olive oil and butter in a pot, add the washed baby spinach, turn the heat up and sauté the spinach until it softens, season lightly.
12. To serve, remove the duck breasts from the bone and carve. Place the spinach on the plate and the carved duck breast on top. Spoon the risotto onto the plates and place the confit legs on top.
Spoon the raisin sauce on top and around the duck.
Note: If the duck is trimmed well it will not be fatty. You can render the fat trimmings and keep them
Pumpkin & Treacle Tart
1 Recipe Short Pastry
350g Pumpkin, Diced
450g Golden Syrup
1 Lemon, Juice & Zest
100g Fresh White Breadcrumbs
75g Ground Hazelnuts
Pinch of Ground Ginger
1 Egg Yolk
1. Preheat the oven to 170°C.
2. Roll out the short pastry on a floured surface, line a 25cm tart tin, reserve the pastry trimmings to garnish the top.
3. Warm the golden syrup in a pot.
4. Add the diced pumpkin, lemon zest, juice and ginger. Bring to the boil and remove from the stove immediately.
5. Add the breadcrumbs and ground hazelnuts and mix well.
6. Fill the lined tart tin with the pumpkin mixture. Roll out the pastry trimmings and cut into strips. Make a trellis with these strips on top of the tart. Egg wash the pastry and bake in the oven for 35minutes.
Note: Serve with natural yoghurt, crème fraîche, ice cream or custard.
250g Plain Flour
25g Caster Sugar
Pinch of Salt
1 Level tsp Baking Powder
25g Raisins or Sultanas
1 Egg to Glaze
(1 small egg beaten with 2 tablespoons of cold water)
1. Pre-heat your oven to 190°C.
2. Sieve the flour and baking powder into a large bowl.
3. Cut the butter into small cubes and rub into the flour mix.
4. Stir in the sugar, salt and fruit.
5. Make a well in the centre and add the egg and buttermilk.
6. Mix to a smooth dough, be careful not to over mix or over work!
7. Turn onto a lightly floured surface and knead lightly.
8. With a rolling pin, roll to 2cm thick and cut into equal size rounds or cakes.
9. Brush the top of the scones with egg wash & bake at 190°C for 11minutes.