成分
Poached duck
2 duck breasts, plump
200ml of soy sauce
100ml of red wine
2 tbsp of honey
400ml of brown chicken stock, reduced to 200ml
Brussels sprout purée
400g of Brussels sprouts
100g of spinach, washed
50g of butter
200ml of white chicken stock
50ml of rapeseed oil
20ml of white wine vinegar
1 tsp of Dijon mustard
salt
pepper
Apple
1 Granny Smith apple
100g of caster sugar
70ml of water
2 sprigs of fresh thyme
Garnish
20g of buckwheat, puffed
20g of caster sugar
sea salt
烹饪指示
1.
To start the dish, tightly seal each duck breasts in individual bags. Place into a water bath at 60°C for 40 minutes, remove and allow to cool
2.
Once the duck has cooled to room temperature, remove from the bag and gently remove the skin from the breast (being careful not to tear the flesh) and set aside
3.
Cut the breast in half lengthways down the centre, wrap tightly in cling film and store in the fridge until required
4.
Preheat the oven to 160?C/gas mark 2
5.
Place the skin on a baking sheet lined with baking paper and cover with another piece of the same size. Weigh down with another baking sheet, press down and place in the oven for 20 minutes
6.
Remove and drain on kitchen paper to absorb any excess fat until cool. Once cool, chop the skin - it should be crispy and easy to chop into small pieces - and keep in an airtight container until required
7.
For the glaze, combine the soy, honey and red wine in a small saucepan. Bring to a gentle simmer and reduce to a glaze - similar in consistency to honey. Whisk in the chicken stock to thin out slightly and set aside at room temperature until required
8.
For the Brussels sprout purée, use a knife to remove a small part of the base of each sprout. Remove and reserve 2-3 of the nice, large outer leaves of each sprout. Place the leaves in boiling salted water for 20 seconds, then strain and refresh in iced water
9.
Finely slice the remainder of the sprouts. Melt the butter in a saucepan over a high heat and add the sliced sprouts. Season with a pinch of salt and cook for 2 minutes
10.
Add the chicken stock and bring to the boil. Once boiling, remove from the heat and add the spinach. Transfer into a blender and, starting on a low speed, blitz for 20 seconds before increasing the speed to achieve a smooth, thick, spreadable purée |
