Country duck with edible soil.

Colin Buchan

Colin Buchan

18th March 2014

Country duck with edible soil.

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 Country duck with edible soil recipe, by Colin Buchan at Pollen, Singapore, a try?

Ingredients

  • DUCK AND BERRY STOCK
  • 4kg duck bones
  • Onions 350g
  • Carrots 350g
  • Garlic 10g
  • Thyme 8 sprigs
  • Juniper berries 30g
  • Red wine 1ltr
  • Water 1 ltr
  • 1kg mixed berries
  • Raspberry vinegar to taste
  • CONFIT DUCK
  • 4 duck legs
  • Sea Salt
  • 1 head of garlic
  • 5 sprigs of rosemary
  • 8 crushed juniper berries
  • 10 crushed coriander seeds
  • 10 crushed white pepper corns
  • DUCK CONFIT MIX
  • 5 shiitake mushrooms
  • 4 shallots brunoise
  • 100g capers
  • Salt
  • EDIBLE SOIL
  • 1 kg skin on almonds
  • 300g sour dough bread
  • 300g black olives
  • 200g sliced onions
  • 10g leek ash
  • 60 g malted barley powder
  • 20g Lio fresa
  • 20 g Lio grossella
  • 10g salt
  • ORANGE AND TOMATO POWDER
  • 50 g dry tomato skin
  • 50g dry orange skin
  • 50g dextrose
  • FOIE GRAS ROCKS
  • 300g foie gras fat
  • 4 g truffle oil
  • 200g malto
  • 4 g leek ash
  • GARNISH
  • Affillla cress
  • Bean sprouts
  • Plum purée
  • Dried blueberries
  • Pickled cauliflower florets
  • Pickled Japanese mushrooms

Method

DUCK AND BERRY STOCK
In a large pot roast the bones in small batches. Once all the bones are roasted add veg. Sweat them down for 5 mins then add red wine, reduce by half.
Add water and cook on medium heat in a pressure cooker for 2hrs. Once cooked pass the stock, add berries, infuse for 30mins and season to taste with raspberry vinegar.
CONFIT DUCK & DUCK CONFIT MIX
Dry roast the spices on a tray under the grill for 4 mins then crush them, Add to the salt and rub all over the duck legs, marinate for 12 hrs in fridge. Next wash off the salt, pat dry then cover in duck fat in an oven proof tray and cook for 4hrs at 100c until tender, leave in fat for 1hr then pick meat from the bone.
Cook the shallots and shiitake mushrooms in duck fat until soft then chop the capers and mix all together. Cool the mix and then add to the duck
EDIBLE SOIL
Place the olive in the dehydrator till almost dry - it will take around 48 hrs. Roast almonds at 160c for 10 mins and once cold, blend them roughly. Then, put them on a large tray with grease proof paper and put them back in the oven at 150c for 30mins - keep mixing them in order to get an even colour. In a separate tray place the bread with the onions and dry them out at 130c for 40 mins. Once dry blend in small bat hinge leaving rough crumbs. Once the olives are ready, blend half of them in the thermo in a semi fine powder and the rest in a spice grinder to form a fine powder. Blend the Lio fresa and the grossella in the grinder till it is a fine powder. Grind the leek ash and salt. Combine all ingredients. Store in a vat bag loose and seal in fridge until needed.
ORANGE AND TOMATO POWDER
Blend orange and tomatoes in a fine powder using the thermo. Combine with the dextrose. Store in bags.
FOIE GRAS ROCKS
Combine a bit by bit with the malto with the fats, add the leek ash. Reserve in a sealed bag in fridge till needed.
GARNISH.
Serve the duck and berry stock warm

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