Duck with Roast Shallot, Shallot Puree, Black Garlic Puree and a Veal SaucePosted on in European, Poultry & Game, Recipes
This recipe I would suggest as a starter as you see it or as a main course should you wish to add some veggies. In terms of portioning you will get 2-3 good slices of duck per breast.
You will need:
For the Black Garlic Puree
2 Bulbs of Black Garlic
2 tbs Dark Soy
3 tbs Water
For the Shallot Puree
8 Banana Shallots
25 ml Double Cream
Jellified Veal Stock
- Slice your 8 shallots lengthways and then place on a baking tray seasoned with sea salt and olive oil. Roast in the oven on 160 degrees for 35 minutes. Take them out then cut off the roots and skin. Place in a blender with the cream and a pinch of salt and white pepper and blend until completely smooth. Spoon in to a saucing bottle and set aside until needed.
- Take the black garlic out of their skins and add to the blender with two tablespoons of soy sauce and 3 tablespoons of water. Again blend until completely smooth. Spoon in to your saucing bottle until needed
- Season the duck on both sides then place in a cold pan skin side down. Turn the heat to a medium/high heat and render the fat until the skin is crispy. Turn over on to the flesh side then place on to a baking tray and cook in the oven on 180 degrees for 10 minutes so the duck is still nice and pink. Once cooked take out and allow to rest for 3-4 minutes before slicing.
- Slice the shallot lengthways and remove the skin and root. In the same pan you cooked the duck in place the shallots cut side down on a medium heat. Cook until the shallot has a good golden colour and is cooked all the way through. Use some of the fat to baste the un-cut side of the shallot. Remove the shallot on to a piece of kitchen paper.
- Meanwhile add the stock to a saucepan and add some finely diced shallot. Cook until the stock begins to simmer and the onions softened. Season with a little salt then drain through a sieve to remove the shallots. Finally pour back in to the pan and finish with a knob of butter whisking until fully incorporated.
- Carefully dot the cut side of the shallot with the black garlic and shallot purees. Top each of the shallot dots with a thyme leaf.
- Lay the shallot in the bowl then place the duck next to it before carefully pouring in some of the sauce.