Pan Roasted Breast of Duck with Leg Cromesquis, Black Pudding and Potato Layer, Broccoli Stalks, Squash and Toasted Quinoa

North West Young Chef of the Year

North West Young Chef of the Year

Premium Supplier 26th May 2015

Pan Roasted Breast of Duck with Leg Cromesquis, Black Pudding and Potato Layer, Broccoli Stalks, Squash and Toasted Quinoa

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 Leo Daglane recipe a try? Pan Roasted Breast of Duck with Leg Cromesquis, Black Pudding and Potato Layer, Broccoli Stalks, Squash and Toasted Quinoa recipe cooked by Leo Deglane during the Cheshire Heat and the Final of the North West Young Chef Competition 2015

Ingredients

  • 1 Whole duck
  • 50grms Black pudding
  • 1 Slice of white bread
  • 25ml Milk
  • 2 Potatoes
  • 25grms Butter
  • 1tspn Chopped sage
  • 80grms Broccoli stalks
  • 100gms Butternut squash
  • 30grms Breadcrumbs
  • 1 Egg
  • 50grms Tender stem broccoli
  • 10grms Quinoa
  • 50ml Duck jus

Method

Take the breasts and legs from the duck.

Put the legs into a pressure cooker and cook until tender.

Take the meat from the duck legs and blitz with some bread soaked in milk.

Form into balls and pane.

Slice the potatoes and black pudding and layer in a dish with the sage and butter and cook with a heavy weight on top.

Dice the squash and puree the trimmings. Parisiene the broccoli stalks and blanch. Blanch the squash cubes and the tender stem broccoli.

To serve, pan roast the duck to pink, deep fry the cromesquis and toast the quinoa.

Drag the squash puree onto the plates, carve the duck and top with the quinoa, place a square of layer cake next to the duck and top with the fritter.

Garnish with the broccoli stalks, broccoli fluerettes and the squash cubes.