Breast of Gressingham duck -pan roasted 5 spiced, Liquorish glazed leg

Essential  Cuisine

Essential Cuisine

Premium Supplier 14th March 2011

Breast of Gressingham duck -pan roasted 5 spiced, Liquorish glazed leg

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 Breast of Gressingham duck -pan roasted 5 spiced, Liquorish glazed legHerb gnocchi, Creamed pancetta savoy Carrot puree, Port Jus, recipe a try? Cooked by Martin Carabott from The Gleneagles Hotel - winner of the Essential Cuisine sponsored Meat Dish Category at ScotHot 2011.

Ingredients

  • Duck1 breast of Gressingham duck
  • 25g honey
  • 5g 5 spice, toasted
  • Maldon salt1 Gressingham duck leg
  • Maldon salt and pepper
  • 150ml duck demi – glace
  • 1g Essential Cuisine Veal Glace
  • 2g liquorish compoundGnocchi
  • 75g mashed potato, chilled
  • 40g plain flour
  • egg
  • Salt and pepper
  • 25g mixed soft herbs
  • Puree
  • 75g carrot
  • 40ml double cream
  • 10g butter
  • Salt and pepper
  • Cabbage
  • 80g Savoy cabbage
  • 25g chopped shallot
  • 5g garlic
  • 40ml double cream
  • 30g Pancetta
  • Garnish
  • 2 baby carrots
  • 100ml Demi-glace, made with duck bones
  • 5g Essential Cuisine Veal Jus Base
  • 25ml Port wine

Method

Duck
Take the bone out of the duck leg, season the meat with pepper and Maldon. Roll the leg on itself in cling film and put in a vacuum bag and seal on high. Cook in a waterbath set at 75 degC for 5 hours. Place the bag in ice water until chilled and firm (Done in Advance). Reduce the demi-glace into a jus and add the essential cuisine base and liquorish. Season to taste. Carve the leg and re-heat in the glaze. Reserve warm in sauce.
Score the skin on the breast and place on a hot pan, skin side down until golden in colour, turn the heat to very low and cook out the fat for around 10 minutes or until it is rendered well. Turn over, sear the other side and place in a hot oven for 3 minutes, glaze with the honey mixed with the 5- spice and allow to rest.
Carve breast when ready to serve.
Gnocch
Finely chop the herbs and add to the mash along with the flour and egg, mix well, if the mixture is still a little too wet, add some more flour and mix in. Season well.
Roll mixture into an even sausage 1cm thick, and cut little cylinders about an inch in length.
Place in a pan of hot (not boiling) water and cook until they float to the surface, transfer to ice-water, drain and colour in hot butter when ready to serve.
Puree
Place all the ingredients in a thermomix, apart from the butter and seasoning, process at 90 degC for 20mins, speed 5. (You may need to add a little more cream). Add the butter to the puree and season well. Blend on High speed for 2-3 minutes until smooth.
Carrot garnish
Peel and blanch the carrots in boiling salted water for 5 minutes until just cooked, glaze in butter and seasoning when ready to serve.
Cabbage
Sautee the pancetta in some of its fat until crispy, add the onion and soften, add the garlic and sauté for a further minute. Add the cream and cabbage and cook until the cabbage is soft to the bite and the cream has thickened, season to taste.
Jus
To make the Demi-glace, Brown the duck bones in a hot oven and carrots, celery onions, garlic thyme and rosemary in a large pan. Add the bones to the mirepoix, cover with water, bring to the boil and simmer for 4 hours. Strain and reduce the liquid by half once more. For the sauce, Flame the port, add the demi-glace and reduce by half once more, finish with the essential cuisine veal base.
Assembly
Spoon some sauce on the plate and arrange the gnocchi around it, using a squeeze bottle, dot the puree around the gnocchi and drag using a spoon. Place a slice of the roasted duck on one end, spoon some of the cabbage on the other end and place a slice of the glazed leg, sprinkle with large flakes of Maldon salt. Arrange the carrot, cut into 3, around the plate. Serve, with some more sauce in a sauce boat.