With crispy braised leg wonton, carrot fondants and plum sauce Recipe courtesy of Simon Dean - NPD Chef.
- Gressingham Duck breasts
- Pak Choi
Duck leg wonton
- 4 Gressingham duck legs
- 1 carrot
- 2 shallots
- 2 stick celery
- 4 tbsp light soy sauce
- 2 cm fresh ginger
- 2 cloves garlic
- 1 tbsp sesame il
- 2 star anise
- 1 tbsp rice wine vinegar
- 1 tbsp Chinese 5 Spice
- Wonton sheets
- 2 Large carrots
- Sesame Oil
- Crispy onions
- 1kg Victoria plums
- 15ml white wine vinegar
- 100ml rice wine vinegar
- 1 tbsp Gojuchang (Korean fermented chilli paste)
- 1 cinnamon stick
- 3 star anise
- 1 tbsp Szechuan pepper
- 6 cloves garlic sliced
- 75g fresh ginger sliced
- 60ml light soy sauce
- 100g honey
- 3 tbsp light brown sugar
- To make the brine; bring 2L of water with 200g table salt, 2tbsp pink peppercorn and 2tbsp Szechuan pepper to the boil. Chill to fridge temperature.
- Remove from heat and make sure completely cool before submerging duck breasts.
- Tim off excess fat and sine from the duck breasts.
- Score the skin in straight diagonal lines close together.
- Place in brine, ensure meat is fully submerged. Leave for 4 hours in the fridge.
- Remove the breasts and rinse under cold water and pat dry.
- 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.
- Preheat water bath to 58°C.
- Brush the duck breasts with the plum sauce and vac on full with multiple in big bags.
- Submerge duck bags in water bath for 90mins. Remove and chill on ice. Store in the fridge for up to three days.
- For 4 duck legs (this will make mix for over 20 small wontons) mix wonton ingredients to create soy mix.
- Double bag vac legs in soy mix.
- Submerge in water bath set to 80C for 12 hours.
- Whilst still hot; open and drain legs whist reserving the liquid.
- Shred the meat off the bone, removing any cartilage and skin. Chill meat and liquid separately.
- Fine dice 1 carrot, 2 shallots, 2 stick celery and half kohlrabi and sweat without colour in a hot pan with a little oil. Chill when cooked.
- Mix the duck leg meat with the cooked veg and add some of the reserved soy mix till at preferred texture and seasoning.
- To make the wontons; brush the edges of the wonton sheet with a little water and place a small amount of duck mix into the centre. Fold by joining the 4 corners together above the meat. Seal where the edges come together. Store in a lidded container in the fridge to ensure they do not dry out.
- Peel large carrots and cut into cylinders about 2cm long.
- Using a peeler, remove the shar edge and round-off sides.
- Lay in a single layer in a vac bag. Add generous knob of butter, drizzle of sesame oil and a pinch of salt. Vac on full.
- Cook in a steamer at 100C till tender 10-20mins. Alternatively boil in the bag till cooked.
- Remove the base and separate the leaves.
- Wash before use but would not recommend to pre blanch as they are easily over cooked.
- Remove stones from plums and roughly chop
- Add all ingredients into a pan and cook down slowly, allowing all ingredients to stew and completely break down the plums.
- Continue to cook till starting to thicken, 1hr-90mins.
- Remove star anise and cinnamon stick then blitz rest of ingredients whist hot till smooth, pass-through chinois/sieve if not completely smooth.
- Heat some basic chicken/duck sauce and whisk in the plum sauce. Approx. 1tbsp to 200ml sauce. Add to taste.
- Heat a pan on medium heat with a little oil. Add the duck breast skin side down and develop colour on the skin.
- Flip the duck over and add two carrot fondants to that pan. Put in a 180C oven for 4-8 mins or until hot throughout.
- Whilst the duck is in the oven, deep fry the wonton at 180C for 3-5 mins till crispy and hot to the centre, it may need to be flipped to get even coverage.
- At the same time, blanch 3 pak choi leaves for 1 min in boiling water. Remove to a pan and finish with 1/2tsp plum sauce and small knob of butter. Heat and stir to evenly coat the leaves.
- Remove the duck from the oven and finish in the pan with a know of butter. Check the colour of the kohlrabi and remove if starting to get too dark.
- Rest the duck breast somewhere warm for 2-5 mins.
- To plate; Add the carrot fondants and top with chives and crispy onions. All the pak choi and wonton to the plate.
- Slice the duck at an angle into six, removing the ends.
- Fan the duck slices on top of the pak choi and finish with the sauce.