Pan roasted ad basted duck breast
Pan roasted ad basted duck breast with an egg yolk raviolo with a braised duck leg and mascarpone filling, comes with a passionfruit beurre Blanc, garnished with blood orange segments and roasted, crushed hazelnuts. As part of the Westminster Kingsway College cookery competition. Recipe courtesy of Timofey Loboda.
Ingredients
- Gressingham Duck Breasts
- 100g Shallots
- 1 block of butter
- 250ml White wine
- 475g 00 Flour
- 240g Eggs/carton egg yolk
- 2-3 tablespoons Passionfruit puree
- 100g Mirepoix
- 500 ml Meat stock
- 2 Blood oranges
- 10g Chervil
- 50g Mascarpone
- 20g Hazelnuts
- 50g Semolina
- 2 Garlic cloves
Method
Sauce
- Sweat the shallots until soft, add the white wine, reduce to a glaze add the cream and slowly add butter, blitz in the thermos, strain, add the passion fruit puree and the chopped chervil
Raviolo
- Mix together the egg yolk and the flour until combined, vac and let it rest, take the carcass, chop up and fry until deep colour and add to braising liquid for the leg fry the veg until coloured, deglaze with white wine, transfer into pressure cooker with the leg and the stock and cook for 1 hour or until tender, once done, take out, shred and leave to cool down, strain the braising liquid and reduce until syrup consistency, once the meat has cooled down, mix with the mascarpone and some of the braising liquid, season and set aside. Roll out the pasta to thickness 1 then pipe a ring of the duck leg, fill in with the egg yolk and seal.
- Segment the oranges and roast the hazelnuts.
- Start in a warm pan and lay the scored duck breast, skin down and allow the fat to render slowly, once rendered, place in 200c oven for 1 minute the takeout baste with butter thyme and garlic the rest for 10 minutes 2 minutes before done resting, get all accompaniments ready and place the pasta in simmering water for 2 minutes.
- Place neatly and serve on warm plates.