QUACKING CLAS­SICS

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

Scottish Field - - CONTENTS -

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

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.