Caneton d’Aylesbury Roti – my main course for Great British Menu 2017

Andrew Clatworthy

Andrew Clatworthy

11th May 2017

Caneton d’Aylesbury Roti – my main course for Great British Menu 2017

Caneton d’Aylesbury Roti – my main course for Great British Menu 2017

Ingredients

  • 2 Aylesbury Ducks
  • 1 Pot Skyr yogurt
  • 1 cucumber
  • 1 bunch mint
  • garam masala
  • carraway seeds
  • cumin seeds
  • 2 eggs
  • 1 bunch curly parsley
  • 1 bunch lovage
  • duck fat for confit of legs
  • juniper berries
  • 3 month cured duck ham (something I have done in the restaurant and will be bringing)
  • 6 baby gem heads
  • 500g kale
  • one garlic bulb
  • 200ml pomace oil

Method

For the Duck Breast
Add 200g dark muscovado sugar to 200g salt and 16g caraway. Blitz to make cure mix. Add to duck for 4 hours. Wash and dry until no longer salty. Add to blast chiller for 20 minutes to make sure dry. Place in vac pac bag with sprinkle of cumin seeds and 20g butter per breast. Vacum and add to water bath at 58C for 4 hours. Remove and pat dry. Place in blast chiller for 20 minutes to make sure fully dry.
Fry skin side done in a dry hot pan to remove fat, flip only when ready to remove from pan so can rest for 6 minutes
For the Confit Leg Meat Sausage
Add 200g dark muscovado sugar to 200g salt and 16g caraway. Blitz to make cure mix. Add legs to cure mix for for 2 hrs. Wash and dry. Add to duck fat and confit at 80C for 6 hrs. Pick apart meat. In a blender add 2 egg yolks, half a bunch of parsley, mint, cumin seeds, garam masala, sherry vinegar until a mousse is formed. Add leg meat and roll. Cook in the water bath for 2 hours. Chill in ice water. Portion, panne and deep fry.
For the Mint and Cucumber Skyr
Add 140g of skyr to 1 cucumber and one bunch mint, blitz for 4 minutes and pass
For the Grilled Baby Gem
Half and wash baby gem heads (half a head per plate), grill on a bbq or under a grill for 4 minutes, when done add dill oil, cider vinegar and salt. Pull apart and add to the plate
For the Dill Oil
Add dill to boiling water for 4 minutes. Refresh. Add to blender with equal parts olive oil and blitz for 6 mins.
For the Duck Hearts
Soak hearts over night in milk and garlic. The next day wash hearts and place in a vac pac bag with garlic, cumin seeds, bay, thyme and lovage.
Water bath for 6 hrs at 62C.
Panne and deep fry to order, stud through a rosemary stick.

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