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Crispy duck legs and pan seared duck breast with brioche bread

Smoked apple sauce, brioche bread, rocket and mustard vinaigrette salad, caramelised onions, cranberry, crispy duck legs, and pan seared duck breast. As part of the Westminster Kingsway College duck cookery competition. Recipe courtesy of April Jackson.

Ingredients

Smoked apple sauce

  • 50g Apple wood for smoking
  • 100g apples
  • 2 garlic
  • 1 onion
  • 30g cumin, paprika, oregano, salt, pepper

Mustard vinaigrette crispy

  • 50g French mustard
  • 25g cherry vinegar
  • 75g veg oil
  • 100g rocket

Brioche

  • 350g premier flour
  • 125g milk pan
  • 85g butter
  • 1 egg
  • 5g salt
  • 15g yeast
  • 25g milk powder

Caramelised Onions

  • 1 onion
  • 20g butter
  • 50g vegetable oil

Crispy duck legs

  • Duck Legs
  • 200g vegetable oil
  • 2 cloves of garlic
  • 2 sprigs of thyme
  • 30g salt

Duck breasts

  • 30 vegetable oil
  • 10g salt
  • 50g frozen cranberries
  • 10g sugar

Method

Smoked apple sauce

  1. Cut up the apples and onion and place in a gastro with the garlic. Then smoke for 30 minutes (15 minutes intervals).
  2. Then put in a pot with the seasonings and cook for 30 minutes.
  3. Once cooked and soft blend till sauce consistency.

Brioche

  1. Put the flour, salt, sugar, yeast, and milk powder in the bowl.
  2. Heat up the milk and butter till warm.
  3. Add the egg and milk to the flour mixture and kneed till soft.
  4. Take out and rest and prove till doubled in size.
  5. Take out and make loaf.
  6. Bake with steam for half the time and then bake the rest of the time with no steam.

Caramelised onions

  1. Slice onions and put into a pot with oil and butter and slowly cook until caramelised.

Crispy duck legs

  1. Put duck legs into a gastro and put oil to cover with the garlic, thyme and salt.Cook for 1 hour until confit.
  2. Take out of the oven and take all meat off the bone.
  3. Place in a hot pan with oil and fry till crispy.

Pan seared duck breast

  1. Score the skin then place the duck skin side down in a cold pan with oil.
  2. Cook until skin is crispy then turn over and put in the oven until medium.
  3. Put cranberries in a tray and cover with the sugar and cook in the oven for 10-15 minutes until soft.