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.

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