- Rice:
- - 1kg long grain rice
- - 2L water
- - 10 cardamom pods
- - 600g parmesan
- - 100g butter
- For the puree:
- - 1 cauliflower head
- - 1 tbsp cumin seed
- - 50g butter
- - 100ml cream
- - 1 banana shallot
- Caramelised cauliflower:
- - 1 x small cauliflower, cut into small florets
- - Pinch ground cumin
- - Pinch turmeric
- - 25g butter
- - Salt
- Duck:
- - 4 x Creedy Carver duck breasts
- - Salt/pepper
- - Ground cumin
- Sauce:
- - 1/2 bottle white wine
- - 1 carrot
- - 1 shallot
- - 1 stick celery
- - 2 clove garlic
- - Thyme
- - Rosemary
- - 4 cardamom pod
- - 2 star anise
- - 1 duck carcasse
- - 1L veal stock
- - 1/2L chicken
- - Stock
Richard Davies' Creedy Carver duck, crispy cardamom rice, cauliflower & cumin
Richard Davies' Creedy Carver duck, crispy cardamom rice, cauliflower & cumin
Recipe for Richard Davies' Creedy Carver duck, crispy cardamom rice, cauliflower & cumin. Serves 4
Ingredients
Method
Rice:
- Boil rice with cardamom, place in oven for 15
minutes, still in cheese and butter, set in tray, cut into cubes and fry.
Puree:
- Slice the cauliflower and shallot, heat the
butter in a pan, and roast the cauliflower with the shallot and the cuminseeds
- Season with salt, add the cream and reduce liquidise to smooth consistency
- Heat the butter and caramelise the cauliflower
with the spices until cooked and lightly coloured
Duck:
- Trim and score the fat on the duck breasts, rub the flesh with the seasoning and a pinch of ground cumin
- Place skin side down in a hot pan, render the fat down and crisp the skin. Colour all round and place in the oven for 4-6 minutes at 180c or until cooked
Sauce:
- Roast the bones in the oven until brown
- Caramelise the mirepoix until caramelised
- Add the spices and herbs, then add the wine and reduce
- Add the stocks and bones, and cook for 30 minutes, pass and reduce to consistency
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