ESSENTIAL CUISINE CHICKEN AND VEAL STOCK DISH
Duck breast rolled in a celeriac mousse and Carmarthen ham, accompanied by a crispy roll of confit duck leg, fondant potato, baby vegetables and a date sauce
Serves 1 as a main course
INGREDIENTS
METHOD
For the duck breast, celeriac mousse and Carmarthen ham
1. Put duck legs in a pan to confit with the goose fat
2. Prepare duck breast by taking off the fat and sinew and trim it down
3. Season the breast and seal off in a hot pan (put to one side)
4. Prepare celeriac mousse by dicing a celeriac and braising it in butter. When soft, take out and drain, blend the celeriac and pass through a drum sieve
5. Add to the puree salt and pepper, three whole eggs and one egg yolk and double cream. Also mix in some brunoise of red pepper
6. Next lay out the Carmarthen ham on cling film and over it spread a thick, neat layer of the celeriac mousse
7. Place duck breast on top and using the cling film, roll it up and tie neatly
8. Wrap it in tin foil and place in a bain marie in the oven for about 45 minutes until mousse has set
9. Peel potato and cut into a rectangle, season and put in a pan together with butter and chicken stock, just covering the top of the potato
10. Place in oven until stock has reduced down and potato is cooked
For the confit duck leg, fondant potato, veg and date sauce
1. Sweat mirepoix off in a pan and add tomato puree
2. Reduce the red wine in a pan and add veal and chicken stock until you have a dark sauce. In a separate pan, cook the dates in water until soft. Drain off and blend
3. Mix with butter and add to the sauce, checking for consistency
4. When duck leg meat has cooked and slips of the bone, drain and season
5. Place on the filo pastry, roll and fry off
6. Peel and cook vegetables
7. Carve duck breast and dish up, garnishing with coriander cress
8. Pre-heat oven to gas mark 4, 180 degrees C
9. Mix ingredients together, shape into rounds and wrap in caul fat or bacon
10. Place in oven and cook for 45 minutes
16/09/2008|