Wild Mallard, Compressed Pear, Smoked Sweet Corn, Raw Dark Chocolate

Wild Mallard, Compressed Pear, Smoked Sweet Corn, Raw Dark Chocolate
14/08/2017 TTFCC
Wild Mallard Sweetcorn Pear Chocolate

Wild Mallard, Compressed Pear, Smoked Sweet Corn, Raw Dark Chocolate

With Trinidad & Tobago Fine Chocolate

Serves 6

Ingredients

6 wild mallard duck breasts
3 conference pears
3 corn on the cob
6 Brussels sprouts with the leaves separated individually

For the sauce:
Mirepoix
500ml veal demi-glace
50ml Madeira
Splash of lemon juice

Method:

To compress the pears, peel and dice into small squares. Then use any of trim and blitz into a juice with some lemon juice, then add salt and thyme and vac pac everything then leave for 12-24 hours to infuse.

Cook the sweetcorn on the grill so it is smoky and charred, then leave to cool and then cut off the kernels from the cob and place in the Thermomix. Add cream, butter and garlic and puree.

Make a stock our of veal stock demi-glace and roasted duck carcass, then cook a mire poix of veg and caramelize in butter. Deglaze with Madeira, then add the duck demi-glace and infuse with thyme and orange zest.

Cook the duck breast skin side down until the fat is rendered, then roast fat side down in the oven for 4-5 mins, leave to rest.

To make the finished sauce, pour some of the duck fat and resting juices into the duck jus to split the sauce. Add a last splash of Madeira and chopped thyme.

Blanch the Brussel spout leaves lightly and plate the dish starting with the sweetcorn puree and warm compressed pear, then add the carved duck and place the leaves on top. Fill the bottom of the plate/bowl with the sauce. Finish with a grating of raw chocolate.

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