Gressingham Duck - wild garlic -smoked potato -salt baked heritage beetroot -truffle & prune sauce
Servings: 2 People
Ingredients
For the Salt Baked Beetroot
- 1 Red beetroot
- 500 g Table salt
- 2 Egg whites
For the Wild Garlic Oil
- 100 g Wild garlic out or season replace with chives
- 200 ml Olive oil
Smoked Mash Potato
- 2 Baking potato large
- Smoke powder
- 150 g Butter 1/3 block
- 100 ml Double cream
For the Duck
- 2 Duck breasts
- Sea salt to taste
For the Truffle & Prune Sauce
- 300 ml Brown stock (beef or Veal)
- 100 ml Red wine reduction
- 10 g Dried prunes
- 5 ml Truffle oil
- 50 g Butter cold
Method
Salt Baked Beetroot
- 1 large beetroot, 500g table-salt and 2 egg whites - mix egg whites with salt and completely cover the beetroot- roast 220 for at least 40 minutes no more that 1hr - crack open the salt case and cut beetroot in to perfect round fondants.
Wild Garlic Oil
- Blanch wild garlic, in boiling salted water for 30 seconds and plunge in to iced water, drain and add to blender with 200ml of olive oil blend for at least 2 minutes, strain through muslin cloth.
Smoked Mash Potato
- Bake 2 large potatoes for 1hr until soft, remove potato from skins and mash until smooth, season and add 10g of smoke powder, burn 100g of butter in a pan and add 100ml of double cream mix potato and butter mix and stir until smooth off the heat. Place in a piping bag until needed.
Duck
- Heavily season the skin of the duck breast and place in a heavy pan on a medium heat for at least 10 minutes until the skin is completely rendered turn only when the skin is golden and crispy, cook for a further 2 minutes remove from pan and allow to rest until serving.
Truffle & Prune Sauce
- Combine stock and reduction and bring to the boil
- Add chopped prunes and truffle oil
- Whisk in cold diced butter until emulsified in to the sauce, serve straight from the pan