DUCK!

Just wanted to share this, will be a few more along soon.





Duck confit, pommes sarladaise, endive, duck egg.

Simple, tasty, compact.

Bit like this post really.

Back soon

Location:Duck confit, new year dishes

New menu(s) a couple of bits

Not much writing today, busy service awaits so will leave you with a couple of snaps

Duck and cherries, chicory and fennel

Eton 'Tidy'

And one from our new canape menus

Foie Gras doughnut

No more time, will be posting my Chef of the Year entry menu soon, so until then

Later

Duck, Rhubarb, Apple

Doesn't matter how many different foods I cook with and discover, I will always revert to duck. I have come to the conclusion that it simply has to be my favourite meat in any guise. I love the tenderness and moisture from a well cooked and rested breast with the fat rendered to nothing but the thinnest crisp skin, to the unctious quality of a superbly confited leg. the fat itself is a great transporter of flavour and handled with care the carcass can be used to make a wonderful deep jus. And finally the liver is just enough for me on toast with a little marmalade whilst contemplating the rest of the bird.

As forced rhubarb is something quite special at the moment thought the pairing would be essential cooking for our menu this week. Wanting to introduce some spice without turning into an asian interpretation so began by making a few pickling liquors, one for the rhubarb, one for the compressed apple, and a dry rub for the duck itself.

The rhubarb was marinated under vacuum for 6 hours then poached in the bag at 70C for 12 minutes until it just starts to give under my fingers

The result was perfectly tender, the strings of the skin were present but break down easily in the mouth and no need to artificially boost the colour. The apple was cubed and soaked in an acidic pickle then compressed at full vacuum, the trim of both with a little of the rhubarb pickle I used to make a simple puree.

The duck breast, I dry rubbed with a combination of spices and left to dry cure overnight, then placed skin side down in a cold pan and brought up to a high heat to render off as much of the fat as possible from the very finely scored skin. this was chilled and bagged, we then cook this sous-vide for 1 hour at 60C, and then allowed to rest for a further 20 minutes.

As this softens the skin, we then return it to a cold pan and bring up again to render the last of the fat and crisp up the skin, it is then carved and the plate arranged.

Duck breast sous-vide

Rhubarb

Compresse apple

Ruhbarb/apple puree

Roasted Bok-choi

Gingerbread puree

Duck and apple reduction

sorrel & coriander