Duck and Agen Prunes with Pine Nuts and Popcorn

Thermomix UK

Thermomix UK

Standard Supplier 22nd November 2011
Thermomix UK

Thermomix UK

Standard Supplier

Duck and Agen Prunes with Pine Nuts and Popcorn

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 Duck and Agen Prunes recipe a try? Duck and Agen Prunes with Pine Nuts and Popcorn recipe by James Knight - Pacheco. This dish includes the ducks and some of the foods they eat - fruit, seeds, herbs and flowers! Many thanks to James Knight-Pacheco for this recipe, which was featured at the Annual Thermomix Demonstrators Conference in May 2011, and in Chef Magazine: "Shredding cooked meat in the Thermomix is a real time saver (10 to 20 minutes saved in this recipe alone)."


  • Ingredients
  • See method...


1. Stab 4 Duck legs well, season with salt, pepper, garlic, rosemary and thyme. Place the legs into a deep oven tray. Confit covered in duck fat at 120°C for six hours. Once cooked and cooled, pick off the meat, ensuring no fat or gristle remains. Let the Thermomix shred the picked meat for you on Reverse/Speed 4, about 20 to 30 seconds.
To make the Jus, reduce 2 litres duck or chicken stock until flavour is intense (about 2 to 4 hours), adding in the duck bones from the picked legs to refresh the stock about ½ hour from the end, then finish with a little double cream and season to taste.
2. Chop Parsley and chervil with 30g water 7 seconds/Speed 10. Strain through muslin or a tea towel and squeeze dry (save the green liquid for another use - it's fresh chlorophyll) then add the chopped herbs to the shredded duck.
Chop 200g of the Prunes by pulsing several times then add half to the shredded duck. For the Prune purée, add 100g water to the remaining prunes in the TM bowl. Cook 10 minutes/100°C/Speed 2, then blend at Speed 10 until fine. Set aside.
3.Toast off the Pine nuts in a pan until golden brown, add to the duck. Add salt, a little of the jus and mix. Taste, once happy with the flavour, roll tightly into a ballatine with 4 layers of cling film. Tie the ends and place into the fridge for at least 2 hours to set.
4.Warm 500g orange juice in a small pan until almost at the boil, remove from heat and add 2 sheets leaf gelatine, stirring well until dissolved. Pour about 3 to 4mm thick on a tray to set. Cut out small circles of the Orange jelly the same diameter as the duck roll.
5.Warm another 500g orange juice until almost at the boil, remove from heat and add 5g gelan gum, stir until dissolved. Immediately pour out about 2mm thick onto a shallow tray, leave to set. Cut out 5cm diameter circles of the orange jelly.
6.Make a Caramel with 50g sugar in a saucepan over high heat; once sugar has turned golden, add 50g of warm double cream, and whisk well at the same time. Leave to cool but don't allow it to crystallise. Pop the Popcorn and finish with melted butter and Maldon sea salt.
To serve: Place a small circle of thick orange jelly on the centre of the plate. Pipe 1cm dabs of caramel and top these with popcorn and/or edible flowers. Slice a 3cm length of the duck roll, unwrap and place on the jelly. Garnish with 2 clear larger circles of jelly, add herbs as desired. Drizzle or dot with the jus.

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