You are visiting the Gressingham Foodservice website. Visit the consumer site.

Gressingham duck breast and duck leg potato rosti

With ginger puree and fresh orange

Ingredients

  • 4 duck legs
  • 4 cloves garlic
  • 10 sprig fresh thyme
  • 3 sprig fresh rosemary
  • 2.5kg large chipper potatoes
  • 120g duck fat
  • 10 medium carrots
  • 50g fresh ginger
  • 1 white onion
  • 500ml orange juice
  • 200ml double cream
  • 1 large yellow carrot
  • 1 large orange carrot
  • 200ml water
  • 200ml White wine vinegar
  • 200g sugar
  • 2 large oranges
  • 2 bunch baby heritage carrots

Method

Duck breast

  1. Trim excess fat and sinew.
  2. Score the skin in straight diagonal lines close together.
  3. In a medium heat pan place the breasts in skin side down for 2 minutes to render the fat and start to generate colour. When ready, flip over and seal on all sides. Remove to a tray and chill as quickly as possible.
  4. Preheat water bath to 58°C
  5. Vac breasts on full, with multiple in a bag and submerge in water bath for 90 mins.
  6. Chill on ice and store in fridge ready for service.

Duck leg rosti

  1. Seal and vacuum duck legs on full in a single layer. Add crushed garlic cloves, 5 sprigs of thyme and rosemary.
  2. Submerge in a water bath at 88°C and cook for at least 8 hours or overnight.
  3. Open the bags and drain the liquid and reserve. Shred the duck off the bone whist hot and retain to add to the potato mix.
  4. Grate peeled potatoes and heavily season with salt and leave for 15 mins. (2kg grated potato to 120g melted duck fat).
  5. Wring out excess water till as dry as possible.
  6. Mix through shredded duck leg, melted duck fat, and 5 sprigs of chopped thyme.
  7. Pack into vac bag and press flat to 3cm thick. Vac on full with the seal as lose to the potato as possible.
  8. Press and flatten in the bag to even thickness.
  9. • Cook in water bath at 80C for 4 hours.
  10. • Press flat between two trays and chill.
  11. • Cut into portions ready to reheat.

Carrot and ginger puree

  1. Thinly slice carrots, fresh ginger and onion. Sweat lightly to soften then cover with 50% orange juice and 50% water.
  2. Bring to the boil and cook till completely soft and liquid is almost reduced.
  3. Add cream and return to the boil.
  4. Blend till thick and smooth. Check seasoning.

Pickled carrot discs

  1. Thinly slice yellow and orange carrots and cut into discs using ring cutter.
  2. Make pickle liquid with 200ml water, 200ml white wine vinegar, 200g sugar and bring to the boil.
  3. When liquid is chilled, pour over carrot discs and vac on full. Keep in pickle liquid.

Orange segments

  1. Peel and segment fresh orange.
  2. Store in excess orange juice.

Baby carrots

  1. Peel or scrub the carrots, trim the green ends and wash.
  2. Blanch in boiling salted water till al dente and chill on ice.

To finish

  1. Heat a pan on medium heat with a little oil. Add the duck breast skin side down and potato rosti and start to develop colour and crispiness.
  2. Flip the duck over and put in a 180C oven for 4-8 mins or until hot throughout.
  3. Warm through puree in a small pan.
  4. To plate, place rosti off centre with one large blob of puree to the side. Carve rested duck into slices and lay over rosti. Add orange segments. Garnish with pickled carrot discs.