- For the shallots: preheat the oven to 200C (gas mark 6), then roast the shallots in the olive oil for about 20 minutes until golden brown.
- For the rösti: these can be made in advance and reheated when required. Mix together the potato, celeriac and leeks and season to taste. Mould the mixture with an 8cm ring cutter into 12 thin cakes and fry them in the olive oil and clarified butter for about 7 minutes on each side.
- For the sauce: sweat off the shallots, ginger, garlic and thyme in a little butter, then flame with the brandy, add the veal glaze and bay leaf and pour in the reduced chicken stock. Bring the mixture to the boil and reduce by a third, before adding the cream, seasoning the sauce to taste and passing it through a fine sieve. Keep the sauce warm until required.
- For the duck: trim off any excess fat and score both duck breasts in a criss-cross pattern. Cook them, skin-side down, for 7-8 minutes in a hot pan until golden brown and crisp, then turn them over and continue cooking for as long as required. When ready, remove from the heat and allow them to rest for 10 minutes. Cut up the black pudding into ½cm thick slices. Once rested, return the duck to the pan, skin-side down, and fry it off again until crispy, adding the black pudding for the last minute and sautéing the slices for 30 seconds on each side.
- For the apples: cut the apples into 6 pieces each, remove the core and trim the segments into oval or barrel shapes. Melt the butter and sugar in a pan and caramelise the apples for 2 minutes over a medium heat.
- To serve, layer up the röstis, black pudding and sliced roasted duck in the centre of a dish, with the apple pieces and shallots arranged around the edge. Carefully spoon the sauce around and garnish with the deep-fried ginger and chervil.
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- 2 Goosenargh duck breasts
- 250g horseshoe black pudding
- for the shallots:
- 100g shallots, peeled
- 1 tbsp olive oil
- for the rösti:
- 500g potato, grated
- 100g celeriac, grated
- 100g green leek julienne
- 250ml olive oil
- 100g clarified butter
- salt and black pepper
- for the sauce:
- 50g shallots, finely chopped
- fresh ginger, finely chopped, to taste
- 1 clove of garlic, crushed
- 1 sprig of fresh thyme, finely chopped
- 50ml brandy
- 25g unsalted butter
- 50ml veal glaze
- 1 bay leaf
- 200ml reduced brown chicken stock
- 100ml double cream
- salt and black pepper
- for the apples:
- 1 tbsp Demerara sugar
- 25g unsalted butter
- for the garnish:
- 25g fresh ginger, finely shredded and deep fried
- 25g fresh chervil
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