Kenco Cappuccino 10/19

Sesame Glazed Confit Duck Leg Pastilla, Sweet & Sour Spiced Plums & Parsnip Puree

Robert Bates, executive head chef at The Belfry Hotel & Resort in Royal Sutton Coldfield, North Warwickshire
Serves: 4
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Ingredients

  • DUCK LEG CONFIT & PASTILLA
  • 2 large duck legs, trimmed of excess fat
  • 25g sea salt
  • Pinch of thyme
  • 800g duck fat
  • 75g hoisin sauce
  • 75g red wine jus
  • 25g spring onion, julienne
  • 1 sheet brick pastry
  • Oil (for deep frying)
  • Icing sugar
  • Espelette pepper
  • Sesame seeds
  • Baby gem
  • Micro coriander
  • SWEET & SOUR SPICED PLUMS
  • 50g Demerara sugar
  • 250ml red wine
  • ½ stick cinnamon
  • 2g ginger
  • Pinch of Five Spice
  • 200g plums, halved
  • PARSNIP PUREE
  • 400g medium-sized parsnips, peeled & 2cm diced
  • 200ml whole milk
  • 150ml double cream
  • 30g butter
  • Pinch of thyme
  • Salt to taste

Method

  1. DUCK LEG CONFIT & PASTILLA
  2. Sprinkle both duck legs with sea salt and thyme. Leave for 2-3 hours, then brush off excess salt. Preheat oven to 130ºC
  3. Place legs in a deep tray, cover with duck fat and cook in the oven for 3 hours until tender - the fat should not 'boil'. Leave to cool in the fat
  4. Once cool, pick the meat from the legs and place into a container. Combine the hoisin sauce, red wine jus and spring onion and divide into four. Wrap each amount tightly in the brick pastry to form cigar shapes. Set aside

  5. SWEET & SOUR SPICED PLUMS
  6. Combine all the ingredients, except the plums, in a pan and reduce by half to a syrupy consistency. Add the plums, cover with cling film and allow to cool
  7. PARSNIP PUREE
  8. Place all the ingredients into a saucepan, cover with a cartouche and bring to a simmer, until the parsnips are soft. Drain the liquid and set aside
  9. Blitz the parsnips in a blender for 2-3 minutes until very smooth, adding some of the liquid if necessary. Season to taste
  10. TO SERVE
  11. Preheat oven to 180ºC
  12. Deep fry (180ºC) the pastilla until crispy, about 2-3 minutes
  13. Place in oven for 2 minutes, then dust with icing sugar, Espelette pepper and sprinkle with sesame seeds
  14. Cut into three and garnish with baby gem and micro coriander. Serve with puree and plums
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