A rich, enticing combination of roast duck, confit duck, sweet turnip fondants and peach in this novel dish from award-winning chef Adam Bennet –
whose cuisine is described as modern British with an intriguingly eclectic streak.
Dish type: main course
1 large duck crown
2 confit duck legs
4 pack filo pastry sheets
0.5 tsp quatre epice
1 egg, lightly beaten
sunflower oil, for deep frying
2 turnips, small
2 tbsp caster sugar
0.5 tsp quatre epice
100ml orange juice
60ml water, hot
2 bok choi, 12 leaves only
30g butter, melted
1 pinch caster sugar
Red wine sauce
1 pinch lavender
50g button mushrooms, sliced
50g shallots, sliced
1 garlic clove, minced
1 pinch white peppercorns, crushed
200ml red wine
500ml beef stock
1 sprig fresh thyme
Cooking time: 2 hours
1. Start by picking away the meat of the confit duck legs from the bone and discard the skin and bone.
2. Shred the meat and mix with the quatre epice to form the filling for the filo pastry. Form 4 cigar shapes of the filling about 6cm long and 1cm thick and set aside.
3. Cut the filo pastry sheets into 10 x 7cm rectangles. Brush lightly with the beaten egg, add the filling and roll up tightly to hold. Store in the fridge until required.
4. To cook the turnips, peel and trim into 4 discs. Use a pastry cutter to neaten up the edges into a circle. Cook in well seasoned boiling water until tender but firm. Refresh in iced water and drain.
5. Heat the sugar in a deep pan over a medium flame until a golden caramel forms. Add the water slowly and take care as it will spit from the pan. Stir to dissolve the caramel and add the spices and orange juice
6. Simmer for 2-3 minutes until syrupy and then stir in the butter. Add the turnips, season with a little salt and pepper and heat through before serving.
7. Preheat the oven to 250˚C/gas mark 7. Remove the duck crown from the fridge and allow to stand for 30 minutes.
8. Brush the duck with sunflower oil, season with salt and roast for 12 minutes. Remove from the oven and allow to rest in a warm place for 30 minutes.
9. For the sauce, heat a little sunflower oil in a medium pan. Sauté off the shallots, garlic and mushrooms until soft and lightly golden. Add the red wine and reduce by 2/3, then add the beef stock, lavender and thyme. Simmer and reduce by half, strain and whisk in the butter to serve
10. Cut the peach into wedges and brush with a little butter and a sprinkle of sugar. Lightly grill to warm through. Remove the duck breast from the bone and warm through in the often for 1-2 minutes
11. Heat a deep fryer to 180˚C and cook the duck croustillant until golden. Remove from the oil, drain and season with salt
12. Heat the remainder of the melted butter in a pan over a medium heat and sauté the bok choi until just softened. Remove from and pan and drain off any excess liquid
13. Slice the duck breast into 2 and lay down in the centre of each plate. Arrange the peach, bok choi, duck croustillant and turnip next to the duck and drizzle over the sauce. Serve immediately.
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