Duck fad diets by Jude Kereama

Jude Kereama

Jude Kereama

20th September 2018

Duck fad diets by Jude Kereama

Duck fad diets by Jude Kereama - this was Jude's meat dish that was designed and prepared for the South West heat on Great British Menu.

Ingredients

  • For the duck stock 4 hours, then set overnight
  • 6 kg duck bones roasted till golden
  • 3 Spanish onions browned on the griddle
  • 4 thumbs roast ginger
  • 3 bunches spring onions roughly chopped
  • 3 heads of garlic bulb roasted
  • 6 sticks of celery
  • 5lt Chicken stock (true foods)
  • Water to cover bones
  • Duck sauce
  • 2 tsp olive oil
  • 1 banana shallot diced
  • 1 garlic clove crushed
  • 2 cups tawny port
  • 2 sprigs of thyme
  • 1 bay leaf
  • 1/2 cup good red wine
  • 1 lt duck stock
  • ½ cup veal stock
  • 4 whole ducks
  • Spice rub
  • 6 T five spice powder
  • 6 T cumin seeds
  • 15 gms Szechuan peppercorns
  • 50 gms black peppercorns
  • 400 gms rock salt
  • 1 litre true foods golden chicken stock
  • 1 thumb peeled ginger
  • 2 sticks celery
  • ½ bunch spring onions
  • For the wontons
  • 600 gms reserved duck leg meat
  • 50 gms chopped spring onions
  • 50 mls Plum sauce (see below)
  • 16 wonton wrappers extra large
  • 1 egg yolk
  • Round cutter
  • Pot of hot water seasoned
  • For the cucumber salad
  • 1 cucumber peeled deseeded and diced 5mm
  • 1 bunch spring onions diced
  • 50 gms corriandor leaves
  • Juice of 2 limes
  • 50mls of sesame oil
  • 50 mls white soy sauce
  • Cornish sea salt
  • 80gms chopped spring onion
  • For the plum salad
  • 250 gms Chinese plum sauce
  • 100 gms umeboshi plum paste
  • 100 gms hoisin sauce
  • 25 gms honey
  • Japanese rice wine vinegar for seasoning
  • For the honey and soy glaze
  • ½ cup Cornish black bee honey
  • 6 T low sodium soy sauce
  • For the carrot and ginger puree
  • 600 gms peeled sliced fine carrots
  • 48 gms grated ginger
  • 50gms butter
  • 100 mls water to deglaze bottom of the pan
  • 100 mls double cream
  • 2 T white miso
  • Salt and pepper
  • For the baby rainbow carrots
  • 12 purple baby carrots
  • 12 yellow baby carrots
  • 12 orange baby carrots
  • 3 pots salted water
  • For the Miso butter
  • 250 gms butter softened
  • 4 T white miso paste
  • 2 T mirin
  • 1 T golden sesame oil
  • Zest of 1 orange
  • 4 T furikake umami konbu with soy powder
  • To finish the carrots
  • 50 mls rapeseed oil
  • Baby carrots
  • Miso butter
  • 1 tsp Cornish black bee honey
  • 50 mls orange juice
  • For the duck ramen
  • 2 lt duck stock
  • 1 x 4sq inch konbu
  • 40 gms bonito flakes
  • 1 tablespoon hon dashi
  • For the tare
  • 2 cups soy sauce
  • ½ cup sake
  • 2 T mirin
  • 1 thumb ginger
  • 2 spring onions chopped
  • 2 cloves of crushed garlic
  • For the soy eggs
  • 6 Large eggs
  • 6 T warm water
  • 1 T sugar
  • 2 T sherry vinegar
  • 200 mls low sodium soy sauce
  • For the garnish for the duck ramen
  • Bean sprouts
  • 1 bunch chopped spring onions
  • Reserved duck breast
  • Reserved duck leg confit
  • 4 small heads baby bok choi blanched in hot water
  • 2 sheets of nori chopped into quarters
  • 4 Soy eggs cut in half
  • 50 gms Furikake umami konbu with soy
  • 50 gms Togarashi spice
  • 50 mls golden sesame oil
  • 2 packets of high-quality buckwheat noodles cooked in boiling water for 6 mins and then refreshed and dressed with 50 mls golden sesame oil.
  • Crispy duck skin crisps
  • Overall dish garnish
  • Coriander micro cress
  • Freeze dried mandarins
  • Crispy duck skins

Method

For the duck stock
Put all ingredients in a large pot bring to a simmer and cook for 4 hours. Pass and refrigerate.
For the duck sauce
Fry off banana shallot and garlic with the olive oil till golden then add port, thyme and bay leaf. Reduce to a syrup and then add red wine and reduce to a syrup. Add both stocks and reduce to a sauce consistency and then pass
For the ducks
Take off the duck legs and reserve. Take the duck breasts off and trim up. Put a cross hatch in the duck breast skin and reserve for later. Roast the rest of the duck for the duck stock.
For the rub
Roast the cumin seeds and Szechuan pepper. Cool and then grind to a powder with all the other ingredients. Sprinkle and rub into the duck legs and vac pac overnight. Rinse the duck legs next day and add all the other ingredients to a pressure cooker and cook for 40 mins till tender. Shred the meat when cool enough.
For the wontons
Mix everything together and then form 8 balls of meat and place in the middle of 8 wonton wrappers. Brush egg yolk over the other 8 wonton wrappers and place on top of the other wrappers. Seal them all with your fingers and then use the cutter to trim a nice round shape. Blanch the wontons and refresh in ice water. Reserve for later.
For the cucumber salad
Add all ingredients together and reserve for plating.
For the duck breasts
Take the cross hatched duck breasts and place in a cool pan on a medium heat. Cook and render down the fat till crispy and then season the fat with sea salt. Turn the duck and cook in an oven for 7 minutes and then bring out of the oven and pour the glaze on, making sure to spoon the glaze all over till sticky. Rest for 10 minutes before serving. Reserve 2 breasts to top the ramen soup.
For the puree
Saute the carrots and ginger on a medium heat in the oil and butter until soft and caramelized. Deglaze with the water and reduce till dry. Add the double cream and miso paste and bring to the boil. Blitz in a vita prep jug, season and then pass. Keep warm in a squeeze bottle till needed.
For the carrots
Trim and peel all the carrots. Blanch all the baby carrots in separate colours in separate pots of salted water and refresh in ice water till plating.
Blend all together in a robot coupe and put to the side for later.
Heat and caramelize carrots in a medium pan, add 3 T miso butter. Cook till butter is melted and then deglaze with orange juice. Keep warm to the side.
For the duck ramen
Add the duck stock and kombu in a pot bring to a simmer. Discard the kombu and take off the heat. Add the bonito flakes and strain after 30 seconds. Keep on the heat
For the tare
Put all ingredients in a saucepan and bring to a boil and then reserve.
Season the duck stock with the tare.
For the soy eggs
Bring a pot of water to the boil and add the eggs. Cook for 6 mins 50 secs and then ice down and peel. Mix all the other ingredients in a bowl and add the eggs, making sure they are submerged. Marinate for 2 hours.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you