Duck Parfait and Tongue

Olly Rouse

Olly Rouse

6th June 2016

Duck Parfait and Tongue

Duck is very versatile and is enjoyed for its rich, tender meat which is usually roasted or part roasted in the oven to help crisp up the skin. Why not give the following duck parfait and tongue recipe a try? Duck Liver Parfait, pickled mooli, sweetcorn powder, crispy duck tongue from the menu at Lainston House

Ingredients

  • DUCK PARFAIT
  • 300g duck livers
  • 300g chicken livers
  • 5g pink salt
  • 250g milk
  • 6 eggs
  • 500g shallots, sliced
  • 8 cloves garlic, crushed
  • 10g thyme, chopped
  • 500g sweet wine
  • 500g port
  • 300g madeira
  • 500g butter
  • DUCK TONGUE
  • 250g duck tongues
  • 25g EVOO
  • 5g thyme
  • 2 cloves garlic, crushed
  • KIWI CHUTNEY [PRESERVED] - crispy cubes
  • 6000g kiwi [estate harvested] - chopped
  • 6000g onions - sliced 2000g sugar 2000g white wine vinegar 8 red chillis - sliced
  • SWEETCORN POWDER
  • 1 tin sweetcorn
  • ASSAM AND HONEY JELLY
  • 20g assam tea leaves
  • 400g water
  • 350g infusion 50g honey 4 gelatin leaves, soaked
  • CHIA AND LIME CRUNCH
  • 250g chia seeds 400g water 1 lime
  • PICKLED MOOLI
  • 300g white wine vinegar 200g sugar 100g water 600g mooli spaghetti

Method

DUCK PARFAIT:
1. soak livers in pink salt and milk for 12 hours, then drain and pat dry.
2. reduce until dry the shallots, garlic, thyme, wine, port and madeira
3. bring all ingredients to room temperature and blitz in thermomix until smooth
4. melt butter and slowly add to mixture until even
5. pass and cook in a cling wrapped 1/3 gastro in a bain marie cooked in a rational set at 110°C for 15 mins
6. chill, once cold pass through a tamis and reserve in a piping bag
DUCK TONGUE:
1. season tongues and vac pack with oil, thyme and garlic 2. cook at 86°c for 3 hours. allow to cool in bag 3. while warm remove from bone then chill 4. pane in panko crumbs
5. fry to order
KIWI CHUTNEY [PRESERVED] - crispy cubes:
1. sweat onions and chillis, no colour, until soft and sweet 2. add the vinegar and sugar, boil until dry and glossy 3. add the kiwis, cook until soft and dry and glossy
4. preserve in jars in a cool dark place
5. roll between greaseproof paper and freeze
6. cut into 2cm x 2cm squares
7. pane in a pumpernickel crumb and fry
SWEETCORN POWDER:
1. drain and dehydrate the corn 2. blitz until coarse and season
ASSAM AND HONEY JELLY:
1.vacuum pack the tea and water and cold infuse for 24 hours 2. strain the infusion and weigh 350g 3. add honey, warm slightly 4. dissolve the gelatin in the tea stock, set into 6 x 1/9 gasto containers
CHIA AND LIME CRUNCH:
1. vacuum pack the water and chia seeds and reserve for 24 hours 2. spread the sticky paste on dehydrator mat, microplane lime zest and season, then dry
PICKLED MOOLI:
1. boil the vinegar, sugar and water, then chill 2. vacuum pack the mooli in the pickle liquor
GARNISHED WITH EVOO AND BROCOLLI SEEDLINGS

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