- 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
Honey Glazed Duck, salt baked turnip, cabbage puree and trompettes by Adam Smith
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? A recipe by Adam Smith, Devonshire Arms Hotel, in association with Goodfellows. Serves 2
Ingredients
Method
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 together as a ball:
Then roll out to 5mm thick and wrap around the turnip, ensuring there are no gaps in the paste and it so 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 slow add this to the cabbage mix
Puree until smooth and pass.
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