There were a load of recipes that we did over the course of a few days, but I'll just put a few here. You'll likely see more of them as I get a chance to cook through them over time. Some of these take awhile to put together, but the duck dish in particular was exceptional.
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Starter: Salad of Red Mullet with Poached Quails' Eggs, Crispy Parma Ham and White Truffle Oil
FOR THE RED MULLET
2x100 g scaled red mullet fillets
lemon juice
olive oil
sea salt and cracked black pepper
FOR THE CRISPY PARMA HAM
2 slices Parma ham
FOR THE QUAILS' EGGS
6 quails eggs
splash white wine vinegar
mixed green salad, with optional edible flowers
truffle oil, for drizzling
FOR THE RED MULLET
Remove all the pin bones from the red mullet with tweezers and leave the skin on the fish (a good fishmonger will pin bone the fillets)
Place the red mullet fillets skin side up on a baking tray lined with a silicone mat and drizzle a little virgin olive oil over the skin and sprinkle with a little sea salt and cracked black pepper
Bake in a pre heated oven 200°C for 4 minutes until the fish is just cooked. Squeeze over a little lemon juice and serve
FOR THE CRISPY PARMA HAM
Preheat an oven to 200°C. Cut each slice of Parma ham into 3 lengthways. Lay strips of Parma ham on a baking tray lined with a silicone mat. Bake in the oven for approx 10 mins until the Parma ham goes very crispy. Place on a cooling rack and allow to cool
FOR THE QUAILS' EGGS
Carefully crack 3 quails eggs into a ramekin. Add a splash of white wine vinegar and leave for 30 minutes.
Bring a small pan of water to the boil, regulate to a simmer and add a splash of white wine vinegar to the water. Gently place the 3 quails eggs into the simmering water and poach gently for approx 1 min (it is important that the yolk remains runny)
Place the quails' eggs immediately into cold water to stop them cooking. When they are cold remove them from the cold water and place into a container covered with a sheet of damp kitchen roll.
Reheat the eggs, when required, in simmering water for approx 20 secs and serve immediately.
Serve over a salad, dressed with a light vinaigrette and edible flowers. Drizzle with truffle oil.
Main: Pink-Roasted Duck Breast with Confit Duck Leg Lettuce Parcel, Cassis Jus, Potato Rosti, Green Beans and Carrots
FOR THE MARINADE
15 g sea salt
1 tablespoon cracked black peppercorns
4 cloves
4 sprigs thyme
2 bay leaves
FOR THE CONFIT
duck or goose fat, to cover
5 cloves garlic, unpeeled
5 sprigs thyme
2 bay leaves
FOR THE PARCEL FILLING
1 confit duck leg
2 duck livers, chopped
2 shallots, sliced
1 clove garlic, chopped
2 tablespoon balsamic vinegar
1 tablespoon mixed parsley and thyme, chopped
cracked black pepper and sea salt
FOR THE PARCEL
1 baby gem lettuce
duck confit mix
FOR THE DUCK BREAST
2x200 g duck breasts
1 large pinch five spice
sea salt
FOR THE CASSIS JUS
1 shallot, finely chopped
1 tablespoon cassis
150 ml red wine
300 ml brown beef stock or chicken stock
10 g unsalted butter
12 large blueberries (cut in half)
FOR THE GREEN BEANS AND CARROTS
1 handful handful green beans , topped and tailed
2 carrots, cut into batons
sea salt and cracked black pepper
olive oil
FOR THE POTATO ROSTI
1 medium potato (Maris Piper or Desireel)
2 tablespoon corn oil
25 g unsalted butter
sea salt and cracked black pepper
FOR THE MARINADE AND DUCK CONFIT
Place all of the ingredients, expect the brandy, into a pestle and mortar and pound to break down the herbs and spices. Massage the herbs and spices into the duck legs by hand and drizzle with the brandy and leave to marinade for a minimum of 12 hours.
Preheat the oven to 160°C. Warm the duck fat gently in a stainless steel pan. Scrape the marinade off the duck legs and lay them in a roasting tray or casserole dish.
Pour over the duck fat so the legs are completely submerged. Add the thyme, garlic and bay leaves. Bake for approx 5 - 6 hours at 160°c or until you see the leg meat coming away from the bone.
Remove from the oven and allow too cool slightly. Take the duck legs out carefully making sure they don't fall apart. Strain the cooking fat through a sieve to remove any bits. Place the legs in a suitable container and cover with the fat. Store in the fridge until required.
FOR THE PARCEL FILLING
Remove the duck leg meat from the bone and discard the skin. Chop the meat into small pieces.
Sweat the sliced shallots and garlic in a little unsalted butter until softened and add the chopped duck livers, continue to cook gently for a further 2 minutes. Mix the cooked shallots, garlic and duck livers with the chopped confit leg meat. Add the balsamic vinegar and the chopped parsley and thyme. Season with cracked black pepper and a little sea salt. The mix should be wet enough to stick together
FOR THE PARCEL
Remove the outside leaves of the baby gem lettuce and blanch in boiling water for 30 seconds to soften. Refresh immediately into cold water and drain onto kitchen towel.
Line a mould, pudding basin or ladle with cling film. Place two or three blanched baby gem lettuce leaves into the mould, slightly overlapping. Fill the mould with duck confit parcel filling mixture. Bring together the top of the lettuce leaves to seal the parcel mixture in then bring the cling film over and seal it tightly
Keep the parcels from the mould and chill until required.
To reheat the parcels, leave them wrapped in the cling film and place into a steamer for 10 minutes until hot in the middle. Unwrap, drain onto kitchen paper and serve.
FOR THE DUCK BREAST
Score the skin of the duck breast several times, then rub in a little salt and the five spice. Place in a cold frying pan skin side down, then place the pan on to the heat and cook gently for 6 minutes with no additional oil.
Carefully remove any excess fat from the pan. Turn the duck over and seal for 1 minute. Turn the duck back over onto the skin side, season the flesh side with a little more salt and place into a hot oven at 220°c for 6-8 minutes until the duck breast is medium rare.
Remove the duck from the oven, place on a chopping board and allow it to rest for five minutes before carving.
FOR THE CASSIS JUS
Sweat the shallot in half of the butter until softened. Add the red wine and reduce until thick and syrupy.
Add the stock and reduce until you have approximately 100 mI of the stock left. Add the blueberries and continue to simmer. Shake in the other half of the unsalted butter and then add the cassis to finish the
sauce. Season the sauce if necessary and keep warm.
FOR THE GREEN BEANS AND CARROTS
Blanch the green beans and carrots separately in boiling salted water and refresh immediately in cold water to stop the cooking. Place onto kitchen roll to drain off any excess water. Reserve to one side until required.
Reheat the beans and carrots in a pan with a little olive oil, water and seasoning. NOTE: the vegetables will reheat very quickly in approximately 2 minutes over a high heat.
FOR THE POTATO ROSTI
Wash and peel the potato. On a clean tea towel grate the potato using the coarse side of the grater. Wrap the potato in the tea towel and squeeze out as much moisture as possible. Season the potato with salt and pepper.
Place a non-stick frying pan over a medium heat and add the corn oil and unsalted butter. When the butter has melted and started to foam, place a handful of grated potato into the pan. Carefully push down and shape into a round using a palette knife.
Cook gently until golden brown on each side regulating the flame regularly to prevent them from burning.
When they are cooked place them onto a baking tray and re heat as required. Drain them onto kitchen roll to absorb any excess oil and then serve.
TO ASSEMBLE
Place the rostis on the plate and the sliced duck breast on top. Top with the cassis jus. Place some carrots and beans off to the side with the parcel on top. Add more sauce if desired. Serve.
Dessert: Plymouth Gin and Tonic Sorbet
150 ml Plymouth gin
500 ml tonic water
250 ml water
250 g caster sugar
Zest of 1 lemon and 1 lime
Juice of 1/2 lemon and lime
Mix the water and sugar together in a small pan and over a low heat bring up to boil until the sugar dissolves. Allow the stock syrup to boil for 4 minutes, remove from heat and cool. Combine the tonic water; gin, lemon and lime zest and juice together and then add this to the cooled syrup mixture.
Churn in an ice cream machine until thick and slushy. Place into a container and freeze for at least 1 hour before serving.
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