Scottish Field

QUACKING CLASSICS

From juicy roast duck to crispy bon bons, we’ve got some scrumptiou­s recipes to see you through those chilly autumn days

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Serving up some tasty inspiratio­n with duck recipes to try at home

Duck rillette

Makes enough to fill a kilner jar

Ingredient­s

2 duck legs (I get mine from Gartmorn Farm) Large handful of course sea salt

1 tbsp dark brown muscovado sugar 2 star anise

2 cloves garlic, smashed

1 sprig thyme

A few juniper berries 250ml duck fat

50g unsalted clarified butter

A splash of cold-pressed rapeseed oil Armagnac – or flavouring of choice

Method

Firstly, mix together the course salt, garlic, sugar, star anise, thyme and juniper berries. Rub this into the duck legs and leave in the fridge overnight to cure and take on the flavours. The next day, rinse the duck legs under a tap and pat dry. Heat the duck fat in a saucepan to 150°C, then submerge the legs and gently confit for 3 to 4 hours.

Next, carefully remove the legs from the fat – you can retain this fat for roasting potatoes, or wilting veg. Once they are cool, remove the skin and the bones from each leg. The skin makes a tasty snack if crisped-up under a grill.

Flake the duck meat into a clean bowl and add some flavouring. I like Armagnac, but you can use anything you fancy. Herbs are good too. Give a really good beat with a spoon or whisk until it’s quite smooth, then spoon into a dish or kilner jar. Smooth over the top and pour a mix of melted clarified butter and rapeseed oil on the top to prevent oxidisatio­n.

Allow to set in the fridge until firm. Serve with pickles, warm toast and chutney.

Recipe from Neil Forbes, head chef of Cafe St Honoré, Edinburgh

Salad of duck bon bons, black pudding & duck eggs

Serves 4

Ingredient­s

1 large male duck leg

500g duck fat, melted

Salt and pepper, to season

2 cloves garlic, whole

200g fresh breadcrumb­s, or the chunky Japanese mix (Panko) 1 egg, beaten

2 tbsp plain flour

2 duck eggs, boiled for 9 minutes, peeled and cut 2 grilled pieces of black pudding, cut into bite-sized pieces 100g Tomme de Savoie cheese, cut into small batons Mixed salad leaves

Method

Season the duck leg and place into an ovenproof pot with the melted duck fat and garlic.

Warm slowly, then cover with greaseproo­f paper and place in the oven at 140°C for around 3-4 hours, until the meat falls from the bone easily.

Allow this to cool and then pick all the meat from the bones and place in a bowl. Squeeze in the garlic pulp. Taste for seasoning. Roll the meat into small balls and place on a tray in the fridge to set for a few hours. Breadcrumb the bon bons by rolling them in flour, then the beaten egg, then the breadcrumb­s. We put them through the egg and breadcrumb­s a second time.

Allow them to set in the fridge again for a couple of hours. Deepfry them at 170°C until light golden brown and serve in the salad. To assemble, dress the salad leaves in a light vinaigrett­e and divide between four bowls. Arrange with duck eggs, black pudding and cheese on top.

Recipe from Craig Wood, chef patron of The Wee Restaurant, Edinburgh

Roast duck with redcurrant­s, nasturtium & radicchio

Serves 4 2 large duck breasts (300g approx) 1 radicchio

2 tbsp cider vinegar 150g nasturtium leaves 200g redcurrant­s 200ml red wine

150g caster sugar

150g butter

25ml seabucktho­rn juice 300ml reduced duck stock 150ml rapeseed oil (not cold pressed) Salt, to season

Method For the sauce

Put the wine and sugar into a saucepan and bring to the boil. Add the duck stock and reduce by one third, then add the redcurrant­s and turn the heat down to a simmer. Cook for five minutes, then add the seabucktho­rn juice. Remove from the heat and whisk in the butter. Season and keep warm.

For the nasturtium oil

Heat the oil to 70°C, then add 120g of the nasturtium leaves. Blend and pass through a sieve.

Chill and keep in the fridge.

For the duck

Preheat the oven to 210°C.

Trim the duck breasts and place them into a cold frying pan, skin side down.

Put the pan on a medium-high heat and allow the duck fat to render, then continue to cook for about six minutes until the skin is crisp and the meat is coloured on one side.

Turn the breast over and place the pan in the oven for six to eight minutes, depending on the size.

Remove from the pan and allow to rest for at least 12 minutes. Drain the fat into a bowl.

Cut the radicchio into strips. Dress it with the cider vinegar, a little salt and a tablespoon of the reserved duck fat. To serve, carve the duck and place a slice on each plate. Sauce the meat and the centre of the plate, being generous with the redcurrant­s. Place the radicchio and the remaining nasturtium on and around the duck, and finish with the nasturtium oil. Recipe from Scott Smith, chef patron of Fhior, Edinburgh

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