Roast Duck with Hazelnut Milk Gel, Confit Duck Pastilla and Honey Roasted Figs

For those of you that is lucky enough to watch SA Masterchef that is airing here ate the moment would have seen this dish made last night..
You need
  • 2 Duck Breasts
  • 1 Oil (For Frying)
  • 1 Pinch Robertsons Salt (To Taste)
  • 550 ml Milk (For Hazelnut Milk Gel)
  • 175 g Hazelnuts (Roasted and Crushed)
  • 10 ml Hazelnut Oil
  • 2 g Robertsons Salt
  • 5 g Carrageenan Kappa
  • 2 Confit Duck Legs (Skin and Bone removed)
  • 20 ml Vegetable Oil
  • 100 g Porcini Mushroom (Diced)
  • 1 Clove Garlic (Finely Chopped)
  • 2 Spring Onions (Sliced thin)
  • 40 ml Hoisin Sauce
  • 20 ml Oyster Sauce
  • 20 ml Soya Sauce
  • 5 ml Fresh Coriander
  • 1 Pinch Robertsons Salt
  • 2 Spring Roll Sheets
  • 1 Egg (Whisked)
  • 1 Large Baking Potato
  • 1 Oil (For Deep Frying)
  • 1 Onion, Thinly Sliced (For Porcini Mushroom Purée)
  • 40 g Butter
  • 3 g Robertsons Salt
  • 200 g Porcini Mushrooms
  • 1 Bulb Garlic
  • 200 ml Cream
  • 4 Purple Figs (Cut in Half)
  • 70 ml Honey
  • 20 g Butter
  • 2 Sprigs Thyme
  • 30 ml Vegetable Oil (For Hibiscus Jus)
  • 60 – 100g Duck Trimmings (Fat Removed and Cut into Small Pieces)
  • 1 Onion (Thinly Sliced)
  • 1/4 Small Raw Beetroot (Peeled and Thinly Sliced)
  • 1 Small Carrot (Peeled and Thinly Sliced)
  • 80 g Button Mushrooms (Thinly Sliced)
  • 1 cm Ginger (Sliced)
  • 3 Cloves Garlic
  • 60 ml Honey
  • 20 ml Tomato Paste
  • 100 ml Nederburg White Wine
  • 400 ml Beef Jus
  • 150 ml Duck Stock
  • 10 g Dried Hibiscus Leaves
  • 1 Pinch Robertsons Salt
  • 100 g English Spinach Leaves (Stems Removed)
  • 20 g Butter
  • 1 Pinch Robertsons Salt (To Taste)
How to
Roast Duck Breast
Place duck breast in the freezer, (fat side up) for 30 minutes.
Score the fat in a criss-cross pattern making sure that it is not too deep that it exposes the flesh, but deep enough to properly render off the fat while cooking.
Heat an oven-proof frying pan on the stove until it starts smoking, season the duck on both sides.
Add it to the hot pan with 25ml vegetable oil, fat side up.
Sear the duck breast for 1 minute, then turn it over onto the skin side and place the entire pan with duck in it directly onto the bottom of an oven preheated to 200oC.
After 4 minutes the skin should be nicely golden with a good amount of rendered fat in the pan.
Discard the rendered fat and remove the breast from the pan, allowing it to rest in a warm place until needed, skin side up.
For service, reheat the breast in a hot oven for 2 minutes and slice thinly just before plating.Hazelnut Milk Gel
Combine Hazelnuts with Milk and bring to 80oC.
Infuse for 2 hours in the refrigerator.
Strain off the Hazelnuts and measure the Milk to 500ml.
Whisk in the Carrageenan.
Bring to the Milk to a boil to activate the Carrageenan and stir in the Hazelnut Oil, plus Salt and allow it to set in the Blast freezer.
Once chilled, blend the Milk Jelly to a smooth consistency in the Thermomixer and reserve until necessary.Confit Duck and Porcini Mushroom Pastilla
Pick through the Duck Leg and Thigh Meat carefully ensuring that there is not bone, gristle or skin in it.
Shred it to small pieces by hand and place it in a large mixing bowl.
Place 20ml Oil in a frying pan and fry the Porcini dice for 2 minutes while continuing to move it around in the pan so that it colours uniformly.
Add the Garlic and Spring Onion and continue to cook for another 20 seconds.
Tip the Mushrooms onto a kitchen towel to soak up the oil and excess moisture, transfer the mushrooms to the Duck mixture as well as the Sauces, Herbs and Salt to taste, cool.
Place a handful of the Duck mixture at the bottom end of one Spring Roll Sheet, even it out to form a cylindrical shape leaving about 3cm of pastry at each end to fold over
Roll the mixture tightly in the pastry sheet half way, fold the sides in and brush the flap with Egg then continue the roll until it is the shape of a Spring Roll about 10cm long and 2.5cm diameter.
Using a ‘turning slicer’ cut the Potato into thin tagliatelle and place in cold water to prevent the starch from discolouring.
Bring a clean pot of salted water to the boil and blanch the Potato tagliatelle for 1 minute and refresh it in iced water.
Once cooled, pat it dry in kitchen towel and wrap tightly around the spring roll ensuring there are not gaps in it and it is neatly wrapped, tuck the end of the Potato strand in so that it doesn’t unravel while frying.
Reserve until needed.
For service deep fry for 2-3 minutes at 180oC, cut the ends off to neaten it up and then cut it in half… serve immediately.Porcini Mushroom-Roast Garlic Purée
Place the whole bulb of Garlic in tinfoil and bake in a moderate oven, 160oC, for 30-40 minutes.
Remove from the foil and cut off the top of the bulb, squeeze the roast Garlic Flesh from the skin and reserve in the fridge.
Add the Onions, Butter and Salt to a small pot with a tight fitting lid.
Very gently sweat the Onions off without colour, with the lid on. The Onions will steam while they cook, ensure that they are soft before adding the Mushrooms. Cook the Mushrooms for 3 minutes with the lid still on, and then add the roast Garlic and Cream.
Bring to the boil and continue to cook for about 2 minutes.
Transfer the mixture to a liquidiser and blend until ultra-smooth and velvety; it may require a tiny amount of water to lubricate the Purée and help it blend efficiently.
Store in a squeeze bottle until needed.Honey Roasted Purple Adam Figs
Heat the Honey up in a pot on the stove, whisk in the Butter and the Thyme. Remove from the heat and brush it on the face of the sliced Figs.
Immediately place the figs under a hot grill until they are thoroughly cooked and the Honey has caramelized slightly.
Serve at once.Hibiscus Jus
Add the Oil to a medium pot to brown off the Duck trimmings over medium heat, Add the Onion and cook for a further 3 minutes before adding the Beetroot, Carrot, Mushrooms and Ginger.
After another 3 minutes of cooking add the Garlic and cook for another minute, then add the Honey and Tomato paste for a further 4 minutes of cooking.
Deglaze the pan with the Wine and just burn off the alcohol, add the Beef jus and Duck stock.
Bring the sauce just to the boil and immediately simmer it for 25 minutes.
Strain the sauce through a muslin cloth and transfer it to a clean pot and reduce on high heat with the Hibiscus leaves until it has a good sauce consistency; not too thick, but thin enough to stick to a plate.
Add the Lime and Salt to taste, must be a slightly sour sauce with a hint of sweetness and a good meaty flavour.
Strain out the hibiscus leaves, and hold sauce in a small pot with a lid until needed, reheat and serve.Buttered Spinach
Heat a frying pan on the stove until very hot.
the Butter to the pan followed immediately by the Spinach Leaves.
Sauté for 1 minute until the spinach has wilted and cooked, drain off any excess moisture and season with a pinch of salt.
Pat dry and serve immediately.Plating of the Dish
Drag a spoon of the Hazelnut Gel across the plate, place the Spinach above the drag with the duck slices on it.
Neatly place the Pastilla pieces on the plate away from the breast with one piece standing up and the other lying down, scatter the Figs around the plate and squeeze blobs of Garlic Purée around them ensuring that the placing looks natural and not uniformed.
Garnish with 8 Hon Shemiji mushrooms (fried in butter), coriander micro-herbs and hazelnut powder.
Spoon the sauce in the gaps.
BON APETIT
Duck

Duck (Photo credit: ulterior epicure)

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