Method 1. Seal the duck supreme in a little olive oil and take the fat out as much as possible by sealing it as slowly as possible with the skin side down. Turn it around in the pan for 10 seconds and cook it in the oven for 6 minutes at 180 Celsius. Once it’s cooked let it rest for around 10 to 15 minutes.
2. Make four Savoy cabbage balls by removing the four outer leaves of the Savoy cabbage and steaming them for 3 minutes. Cool them down in ice water. For the stuffing, finely chop the rest of the cabbage, the smoked bacon and the clove of garlic. Sauté the bacon in a pan and once its slightly golden brown, add the garlic and cook it further for 30 seconds.
3. Add the chopped cabbage and cook it till the cabbage is soft, then add half of the double cream and cook it until the cream has almost disappeared.
4. Cool the mixture down, and once cool, divide in to four portions and wrap with the cabbage leaves, then steam them for 7 minutes when required.
5. To make the white onion puree, finely chop the onion and cook it in the butter for 45 minutes until it’s very soft. Drain the onion, add the rest of the double cream cook it for further 2 minutes. Blend it in the blender into a smooth puree. Serve 1 spoonful per portion.
6. To make the ravioli add the pasta flour, egg yolk and 10 ml of olive oil and kneed it until it’s a quite tight dough, then roll in a pasta machine in to very thin sheets. Cut them in to discs of 3 inches in diameter.
7. To make the stuffing, cook the duck leg in to duck fat with thyme, at 140c for 90 minutes. Once cooked leave it to cool down. When cooled down add a teaspoon of chopped parsley and chives and mix into four portions to make four raviolis. Cook them in the boiling water for 3 minutes, and serve.
8. Make four turnip fondants by cutting it in four discs of one inch diameter and cook them in the butter for 20 minutes at 170c, leave to rest for 10 minutes before serving
9. Sauté the spinach in one teaspoonful of olive oil and serve immediately.
10. Season to taste | | Ingredients 4 Gressingham duck breasts
2 duck legs
150ml duck fat
1 white onion
60g butter
1 savoy cabbage
100ml double cream
2 cloves garlic puree
2tsp chopped chives
60ml olive oil
2 slices smoked bacon
100ml madiera
1 litre brown stock
100g shallots
½ tea spoon chopped thyme
100g pasta flour
1 egg yolk
280g baby spinach
1 turnip
1 sprig thyme
2tsp chopped parsley |
