- DUCK
- 2 LONG-NECKED DUCKS AGED FOR 3 WEEKS
- 300G HONEY
- 10G SOY SAUCE
- 45G RED WINE VINEGAR
- 5G SEA SALT
- 25G MEAT STOCK
- 2 TBSP YELLOW MUSTARD SEEDS
- 2 TBSP SESAME SEEDS
- 2 TBSP PICKED THYME LEAVES
- POOR MAN’S GOOSE SAUSAGE
- 1KG DUCK LEG HOG’S PUDDING MEAT
- 200G DUCK LIVERS
- 2 SHALLOTS
- 100G PISTACHIOS
- 20G CHERVIL
- 20G CHIVES
- 20G PARSLEY
- RED WINE SAUCE
- 5 BANANA SHALLOTS
- 4 GARLIC CLOVES
- 2TBSP YELLOW MUSTARD SEEDS
- 8 SPRIGS THYME
- 100G CASTER SUGAR
- 250ML RED WINE VINEGAR
- 300ML RED WINE
- 900ML MEAT STOCK
- CARROT PUREE
- 1KG CARROTS
- 50G BUTTER
- ½TSP RAS EL HANOUT
- 250ML LIGHT VEG STOCK
- GLAZED CARROT
- 6 MEDIUM CARROTS ALL THE SAME SIZE AND SHAPE
- 250G UNSALTED BUTTER
- 150G CASTER SUGAR
- 2TSP SEA SALT
- 4 STAR ANISE
- 50ML VERJUS
- 15G LEMON THYME
- 5G PARSLEY
- DUCK FAT CROQUETTES
- 1KG WASHED POTATO LOVERS POTATOES
- 100G DUCK FAT
- 15G PARSLEY
- 1 FRESH NUTMEG
- 50G CORNISH CHEDDAR CHEESE
- 150G PLAIN FLOUR
- 3 EGGS
- 50ML MILK
- 200G PANKO BREAD CRUMBS
Poor Man's Goose by Tom Brown
Tom Brown
20th September 2018
Poor Man's Goose by Tom Brown
Poor Man's Goose by Tom Brown - this was Tom's meat dish that he created and prepared in the South West heat on Great British Menu.
Ingredients
Method
*PEEL AND TRIM THE CARROTS (2 MINS)
*PLACE IN A TIGHT FITTING PAN WITH ALL THE OTHER INGREDIENTS EXCEPT PARSLEY AND BOIL DOWN
ROAST DUCK
*MIX THE HONEY, SOY SAUCE, VINEGAR, MEAT STOCK AND SALT TOGETHER IN A PAN AND LEAVE TO REDUCE TO A THICK CONSISTENCY THEN LEAVE TO COOL SLIGHTLY (20 MINS)
*BRUSH THE DUCK GENEROUSLY AND EVENLY WITH THE GLAZE AND ROAST IN THE OVEN AT 210°C (7 MINS)
*TURN THE DUCK AND ROAST AGAIN (7 MINS)
*TURN AGAIN AND ROAST (3 MINS)
*REMOVE THE DUCK FROM THE OVEN AND LEAVE TO REST (25 MINS)
*RETURN THE DUCK TO THE OVEN TO REHEAT JUST BEFORE SERVING (3 MINS)
*BRUSH WITH A LITTLE MORE GLAZE AND SPRINKLE WITH THE MUSTARD SEEDS, SESAME SEEDS AND THYME LEAVES (1 MIN)
RED WINE SAUCE
*TAKE THE SUGAR TO A LIGHT CARAMEL THEN ADD THE SHALLOTS, GARLIC, THYME AND MUSTARD SEEDS AND SWEAT DOWN UNTIL SOFT AND LIGHTLY GOLDEN (8 MINS)
*ADD THE RED WINE VINEGAR AND REDUCE TO A THICK SYRUP (20 MINS)
*ADD THE RED WINE AND REDUCE AGAIN UNTIL LIKE A SYRUP (20 MINS)
*ADD THE MEAT STOCK AND REDUCE TO THE RIGHT CONSISTENCY (20 MINS)
POOR MAN’S GOOSE SAUSAGE
*MIX THE HOGS PUDDING MIX, CHOPPED LIVERS, CHOPPED SHALLOTS, HERBS, AND PISTACHIOS TOGETHER THOROUGHLY (3 MINS)
*TIGHTLY ROLL THE SAUSAGE MIX IN CLINGFILM INTO A BALLONTINE (2 MINS)
*STEAM THE SAUSAGES AT 90°C UNTIL COOKED THROUGH (30 MINS)
*LEAVE TO COOL DOWN (15 MINS)
*CUT INTO SLICES (1 MIN)
*GENTLY PAN FRY ON ONE SIDE TO A LIGHT GOLDEN COLOUR (3 MINS)
GLAZED CARROTS
SOFT AND THE LIQUID HAS MADE A THICK SYRUP (30 MINS)
*BEFORE SERVING SPRINKLE WITH SEA SALT AND CHOPPED PARSLEY (1 MIN)
CARROT PUREE
*THINLY SLICE THE CARROTS AND SEASON WITH THE RAS EL HANOUT (2 MINS)
*SWEAT IN A PAN UNTIL THE CARROTS START TO BECOME TRANSLUCENT THEN ADD THE STOCK AND BUTTER (4 MINS)
*SIMMER UNTIL THE STOCK HAS REDUCED AND THE CARROTS ARE COMPLETELY SOFT (15 MINS)
*BLEND UNTIL SMOOTH (5 MINS)
DUCK FAT CROQUETTES
*PEEL, CHOP AND BOIL THE POTATOES TO MAKE MASH (15 MINS)
*PASS THROUGH A DRUM SIEVE (2 MINS)
*MIX IN THE DUCK FAT, GRATED CHEESE, NUTMEG AND CHOPPED PARSLEY (2 MINS)
*LEAVE TO COOL DOWN IN FRIDGE (10 MINS)
*ROLL INTO BALLS AND PANE IN FLOUR EGG AND BREADCRUMBS (5 MINS)
*DEEP FRY UNTIL GOLDEN AND CRISPY (4 MINS)
PLATING
*PLACE TWO SLICES OF THE PAN FRIED SAUSAGE ON A PLATE
*PLACE THE SEASONED GLAZED CARROT NEXT TO THE SAUSAGE
*NEXT TO THIS SPOON ON SOME OF THE CARROT PUREE
*NEXT TO THIS PLACE ONE OF THE DUCK FAT CROQUETTES
*SERVE THE ROAST DUCK WHOLE ON A SEPARATE BOARD ALONG WITH A CARVING KNIFE AND FORK
*DECANT THE SAUCE INTO JUGS TO SERVE ON THE SIDE
