Honey Glazed Duck, salt baked turnip, cabbage puree and trompettes by Adam Smith



Standard Supplier 4th April 2014


Standard Supplier

Honey Glazed Duck, salt baked turnip, cabbage puree and trompettes by Adam Smith

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 honey glazed duck recipe a try? Created by Adam Smith (Head Chef, The Burlington Restaurant – Devonshire Arms) in association with Goodfellows.


  • Serves 2
  • 1 Duck breast
  • 50g girroles
  • 35g trompettes
  • Salt baked turnip
  • 2 slices duck foie gras
  • Cabbage puree
  • Spiced duck jus
  • 5 spice
  • Salt baked turnip
  • 1 large turnip
  • 10g fresh thyme, finely chopped
  • 10g fresh rosemary, finely chopped
  • 330g strong plain flour, plus a little extra
  • 120g salt
  • 3 egg whites
  • 75g water
  • Cabbage Puree
  • 500g savoy cabbage
  • 50g banana shallot
  • 85g salted butter
  • 150ml double cream
  • Spiced Duck Jus
  • 1kg duck bones
  • 150ml honey
  • 200ml cabernet sauvignon vinegar
  • 200ml orange juice
  • 1lt red wine
  • 500ml ruby port
  • 4lt duck stock
  • 50g ginger
  • 20 cardamom pods
  • 4 star anise
  • 20 black pepper cons
  • 1 head garlic
  • 400g carrot


Salt baked turnip
-place the herbs into a robo coupe, then the flour, salt and egg whites
-slowly add the water, like any other pastry you may not need all the water so add little by little
-once it has all come together as a ball:
-then roll out to 5mm thick and wrap around the turnip, ensuring there are no gapes in the paste and it is totally sealed
-cook at 220oc for 8min then 180oc for 15min
-remove from the oven and allow to stand for 20min, then peel away the salt pastry, peel off the skin of the turnip and cut to desired shape
Cabbage Puree
-cut the cabbage in even size pieces removing any large core
-cook the cabbage in well salted rapidly boiling water until very soft and chill in ice
-squeeze out any excess water from the cabbage and place in a vita prep
-cook the diced shallot in the salted butter until golden brown
-add this to the cabbage and start to blend
-boil the cream and slowly add this to the cabbage mix
-puree until smooth and pass
Spiced Duck Jus
-In one pan start to slowly roast the duck trimmings, ensuring all fat is rendered out
-once all trimmings are a golden brown colour add the diced carrot and garlic and continue until golden
-remove the trimming from the pan and whip out any excess fat
-in a separate pan add the honey and the dry spice and start to cook to a caramel
-once the honey starts to caramelise add the fresh orange juice
-return the trimmings to the pan and deglaze with the cabernet sauvignon vinegar, reduce to a syrup
-add the honey mix followed by the red wine and port
-reduce down to 35oml then add the duck stock
- cook for a further 45min the pass and reserve
To serve
-season the duck breast on both sides with 5spice and salt, and place skin side down in a warm pan
-slowly render the duck, removing and excess fat
-once the skin has a crisp brown colour then add 12g butter to the pan and turn the duck breast over and remove from the heat, allow the residual heat to cook the duck through for 2min in the pan then remove and rest
-heat up the sauce, puree and turnip
-sauté the girolles and trompettes
-season and cook the foie gras in a hot dry pan
-place the cabbage pure onto the plate first; on top of that add the foie gras, turnip and mushrooms
-carve the duck into 2 pieces and add this to the plate and serve the sauce on the side

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