Smoked Duck, Rhubarb Compote, Duck Liver Parfait and Ginger Bread

Serves 4

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Ingredients

Smoked Duck:        

2 large duck breasts

Pinch of sea salt

10g of fennel seeds

10g coriander seeds

Sprig of Thyme

Olive Oil

100g of smoking chips

Rhubarb Compote:

200g fresh Rhubarb

200g brown sugar

1 star anise

1 orange (zest and juice)

20ml white wine vinegar

20ml olive oil

Pinch of salt

Duck liver Parfait:

150g duck livers

50g chicken livers

20ml cream

6g pink salt

Pinch of sea salt

150g butter

20ml brandy

20ml port

1 shallot

Sprig of thyme

1 garlic clove, crushed

10g brown sugar

Method

Smoked Duck:

Season your duck with the sea salt, olive oil, and thyme. Lay in the smoking tray and then add smoking chips and spices to bottom of smoking tray. Get bottom half of smoking tray nice and hot so smoke begins to form.

Put the top half of the tray on top of the smoking tray and allow smoke to cover duck, then put lid on.

Allow to hot smoke for 8 minutes. Turn off the heat and allow to sit in the smoke for a further 2 minutes. Remove your duck from the tray – it should have a strong smoky flavor. Now take a non-stick pan, lay the duck fat side down into the pan and place over a medium-high heat. Allow the heat to render out the fat from the duck until the skin is nice and crispy. Turn the duck over onto the flesh side and gently caramelize the meat. Remove from the pan and allow to rest.

Rhubarb Compote:

Dice your fresh rhubarb into equal size pieces. Add your sugar, vinegar, water, and cinnamon into a pot and bring to the boil. Add your rhubarb, cover with a lid and slowly cook over a medium heat. After 30 min, remove the lid, add your food colouring and reduce for 30 min until nice and thick. Add your orange juice and olive oil and allow it to cook for another 10 min until nice and sticky.

Duck Liver Parfait:

Remove excess or sinewy fat from the livers then season with sea salt. Using a non-stick pan, get pan smoking hot. Add 20ml olive oil to the pan.

Add your livers and sauté on a very high heat making sure the livers do not cook all the way through so they are pink in the middle. Add your brandy and burn off the alcohol. Put livers into a cold bowl and set to one side.

Then in the same pan add your sliced garlic, shallots and thyme and a knob of butter. Let them cook until soft over a medium heat. Now add your port and sugar and reduce for 5 min. Add the livers and the shallot mix together into a food processor. Blend the livers and shallot mix until smooth, then add the diced butter and cream. Once smooth, strain through a fine sieve into a bowl and cover with clingwrap allowing no oxygen to get to the parfait.

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