- Reg’s duck breast x 1
- Duck sweetbreads x 3
- Plain flour x 200g
- Salt
- Sparkling water x 60ml
- Trisol x 15g
- Sea salt x 100g
- Water x 100ml
- White turnips x 2
- Red orach x 5 pieces
- English mace x 5 pieces
- Duck sauce x 50ml
REG’S DUCK BREAST WITH SWEETBREADS, SALT BAKED TURNIP, RED ORACH AND ENGLISH MACE
Andy Tomlinson
31st October 2012
REG’S DUCK BREAST WITH SWEETBREADS, SALT BAKED TURNIP, RED ORACH AND ENGLISH MACE
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 duck breast recipe a try?
Ingredients
Method
Reg’s duck breast:
Trim duck breast, place in a vac pack bag and seal. Cook in a water bath at 55 degrees for 80 minutes, then put into ice water.
Duck sweetbreads:
Trim sweetbreads and remove any excess fat.
Trisol batter:
Mix plain flour, salt, sparkling water and trisol together. Then add sweetbreads to the batter and fry at 180 degrees until crisp. Then season
Salt dough pastry:
Mix together sea salt, plain flour and water. Then put to one side ready for rolling.
Salt baked turnips:
: Wash turnips, dry then wrap in salt pastry. Place turnips onto a tray and cook in a pre- heated oven at 180 degrees for 30 minutes. When cooked cool down in pastry. Once cold, peel off pastry and slice on the veg slicer. Then cut out with metal rings.
Red orach:
Pick leaves off the branches and wash in cold water, dry in a salad spinner. Then store in a container in the fridge.
English mace:
Pick leaves of the stems and wash in ice cold water. Spin in salad spinner. Then store in a small container and leave in the fridge.
Duck sauce:
Roast duck bones and diced veg. then cover with water bring to the boil and simmer for 3 hours. Pass throw strainer then throw muslin.
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