Foie Gras Ballotine, Goosnargh Duck Textures, Fig fluid gel

Steve Smith

Steve Smith

2nd February 2011

Foie Gras Ballotine, Goosnargh Duck Textures, Fig fluid gel

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 Foie Gras Ballotine, Goosnargh Duck Textures and Fig fluid gel recipe by Steve Smith from Devonshire Arms Skipton a try?

Ingredients

  • Foie Gras Ballotine:
  • 2 x 400g lobe foie gras
  • 100 ml white port
  • 100 ml Madeira
  • 100ml Armagnac
  • 1 tspn sel rose
  • 1 tspn salt
  • 1 tspn sugar
  • Duck Confit:
  • 20 duck legs
  • 1 pkt Malden sea salt
  • ¼ pkt thyme
  • ¼ pkt rosemary
  • 2 heads garlic
  • 500g duck fat
  • Duck Stock:
  • 5kg duck bones
  • 6 carrots chopped
  • 2 onions chopped
  • 2 leeks
  • 3 celery sticks
  • 1 head garlic
  • 1 tbspn tomato puree
  • 1 bay leaf
  • 1.5 ltre red wine
  • water to cover
  • Duck Confit ballotine:
  • 20 duck legs
  • 250g unsalted butter
  • ½ bunch parsley chopped
  • Tbspn chopped tarragon
  • 200ml duck stock reduced
  • Sherry vinegar to taste
  • 50g chopped shallots
  • 50g chopped capers
  • 25ml foie gras butter
  • 25ml duck fat
  • 2 leaves gelatin rehydrated and melted in the duck stock
  • salt to taste
  • Smoked duck breast
  • 4 duck breasts
  • Foie gras parfait:
  • 200g duck livers at room temperature
  • 200g foie gras at room temperature
  • 200g shallots
  • 100ml Madeira
  • 100ml ruby port
  • 100ml brandy
  • 4 eggs at room temperature
  • 400g butter melted
  • pink salt
  • pepper
  • Fig Fluid Gel
  • 1 ltre fig puree
  • 100g icing sugar
  • 25ml banyuls fig vinegar
  • 22g ultratex
  • Fig Crisp Film
  • 500ml Fig fluid gel
  • 100g isomalt
  • 5g msk crisp film powder

Method

Foie Gras Ballotine:
Separate the lobes. Carefully make and incision at the top and open the foie gras out. Carefully remove all of the veins. Place the foie gras on a flat tray. Season the foie gras on both sides with the sugar and salt mix and alcohol. Leave to marinate for 24 hours.
Transfer the foie gras to vac pac bags and seal on the highest setting. Cook for 5 minutes per kg @65oC. Remove and place straight into an ice bath. Leave in the bath until set and completely cold.
Remove and roll as required.
Duck Confit:
Place salt, thyme, rosemary and garlic in the robo and blend to a paste. Evenly spread the paste over the duck legs . Store and marinate for 6 hours.
Wash off the salt mix and dry. Place vac pak bags, 5 legs per bag. Divide the duck fat between the bags. Seal on the highest setting. Place into a water bath on 75oC for 12 hours. Refresh in an ice bath. Remove and store.
Duck Stock:
Roast the duck bones until golden brown. Drain in a colander to remove excess fat. Deglaze the roasting trays with red wine, whisk to remove , meat juices. Reserve in a container. Sweat the vegetables in a heavy bottomed sauce pan until golden brown and soft. Add the tomato puree and cook out. Add the wine and reduce by half. Add the bones. Cover with water and bring to the boil. Skim to remove fat and impurities that rise to the surface. Reduce the heat and simmer for 3 hours. Skimming periodically. Pass the stock through a chinois. Reduce the stock by 2/3. Pass through double muslin. Allow to cool and store.
Duck Confit ballotine:
Remove the duck meat from legs, making sure there is no sinew or bone. Mix all the ingredients together. Season to taste with salt and vinegar.
Roll in cylinders approx 1 inch in diameter and wrap in cling film. Store in ice water to set. Remove and keep flat.
Smoked duck breast
4 duck breasts
Method
Score the duck skin and render in a pan . Cold smoke for 20 minutes. Remove and place in the fridge. When cold. Place the duck breast into vac pac bag and cook for 18 mins @ 65oc. Refresh in iced water and reserve until required.
Foie gras parfait
Method
Reduce the alcohol with shallots until almost dry. Allow to cool. Place all ingredients into a vita prep and blend until smooth. Pass through a chinois and check seasoning. Pour into a terrine mould and cook at 94oC in a bains marie until cooked.
Fig Fluid Gel
Blend the fig puree, vinegar and sugar in a vita prep and pass through a chinois. Whisk in the ultratex. Store
Fig Crisp Film
Place all ingredients into a pan. Gradually bring to the boil, whisking all the time. Pass through a chinois. Allow to cool.
Spread some of the fix as thinly as possible on a sil pat mat.
Place in the oven on 90oC for 3-4 hours or until crisp and dry.
Garnish
Dried duck scratching
Dried duck breast
Sliced duck gizzards
Pea shoots

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you