Confit Duck Rissoles, duck gravy and crispy duck skin, a recipe to impress your guests! delicious!
ฝัง
- เผยแพร่เมื่อ 29 ส.ค. 2024
- Sophie was at BBC 'Master Chef' Live with John Torode and Gregg Wallace, and has also feature on BBC's 'Master Chef' TV Show. Sophie has picked up multiple awards including the Small Business Awards that was judged by 'Dragons Den' Theo Paphitis.
Hope you enjoyed this episode guys, B x
Recipe
Confit Duck Rissoles, with insane duck gravy & crispy duck skin.
Serves 4 as a starter 2 as a main
Confit Duck Legs
3 juniper berries
50g flaky sea salt
4 duck and thigh joints
1 small bunch thyme
1 twig of rosemary
4 garlic cloves
about 500g goose or duck fat, or enough to totally submerge the duck legs
2 bay leaves
1 tsp black peppercorns
4 beaten eggs (1 for binding & 3 for pane the rissoles)
Handful chopped fresh parsley
1 teaspoon cumin powder
150g plain flour (40g for duck mix and 110g for pane)
250g panko breadcrumbs
500ml vegetable oil
Handful fresh peashoots to garnish
Method
STEP 1
The day before cooking crush the juniper berries and mix with the salt. Rub the mixture over the duck, scatter with thyme, rosemary and sliced garlic and chill for 24 hrs, turning two or three times as they marinate
STEP 2
Next day, heat oven to 150C/130C fan/ gas 2. Wipe the duck with kitchen paper and pat dry, but don’t wash off the marinade.
STEP 3
Put the duck in a cast-iron casserole and cover with the goose fat or duck fat. Add the bay leaves and peppercorns and cook for about 2½ hrs, or until the meat is almost falling away from the bone.
Allow to cool
Remove the duck skin carefully from the leg and put to one side
Now pull all the duck meat off the legs, shred and put in a mixing bowl.
Add 1 beaten egg and 40 grams of plain flour
Season with a good pinch of sea salt, 1 teaspoon cumin powder and a good grind of black pepper.
Add the chopped parsley and taste to check seasoning.
Roll into rissoles and pop in the fridge for 30 minutes
STEP 4
Pop the duck skin in a preheated oven 180oC for 35 minutes until golden and crispy
Set to one side
STEP 5
Assemble the duck rissoles.
Place 3 bowls in a row
Flour, beaten eggs & panko breadcrumbs.
Place each rissole in the flour, then egg and finally breadcrumbs to form an outer coating.
When all coated pop back in the fridge until ready to fry.
STEP 6
Bring the vegetable oil to a medium heat and put the rissoles in the pan. Don’t over crowd the pan as this will lower the temperature of the oil and they won’t crisp up.
Alternatively they can be cooked in an air fryer - 180oC 18 mins
Once golden brown pop onto kitchen towel to drain any oil and get ready to plate up.
Insane Duck Gravy
400g chicken wings
1tbs vegetable oil
4 carrots, peeled, chopped into 3cm pieces
4 celery stalks, chopped into 3cm pieces
1 onion, peeled, chopped into 3cm pieces
1 garlic bulb, cut in half
150g clear honey
4 cloves
2 litres brown chicken stock
500g unsalted butter
1 lemon, juice only
Method
For the gravy
Preheat the oven to 180°C.
Chop the chicken bones and place into a flameproof roasting tin and roast in the oven for 20-30 minutes, or until golden-brown.
Heat the oil in a large saucepan and fry the carrots for 5-10 minutes, or until almost black. Add the celery, onion and garlic and fry for 4-5 minutes.
Once again allow to blacken / char.
Remove the bones from the tray and add to the saucepan.
Drain off any excess fat from the pan, add the honey and cloves and cook until the honey caramelises. Deglaze the pan with a little of the chicken stock. Add the remaining chicken stock to the pan and cook until the volume of the liquid has reduced by half. Strain the mixture through a muslin cloth and skim off any excess fat.
Measure 1 litre of the gravy into a saucepan, add the butter and return the pan to the heat. Cook the gravy until emulsified and reduced slightly. Season, to taste, and lemon juice.
Place on the both of your plate.
Top with the rissoles.
Garnish with the crispy duck skin and pea shoots.***
😍 𝐈 𝐇𝐎𝐏𝐄 𝐘𝐎𝐔 𝐆𝐔𝐘𝐒 𝐄𝐍𝐉𝐎𝐘 𝐓𝐇𝐈𝐒!
Check Out Sophie’s Culinary Bites Website at sophiehyam.co.uk
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Bringing food photography to the next level! 📸🍲
Thank you, that was our photography director www daveperryphotography.co.uk
Foodie heaven right here! 🍴
Thank you XX🥰
I'm drooling just looking at this! 💧
🤣😂😂😂🥰 she is a great chef !
My taste buds are jealous! 😋
Try to make her recipe Katherine! Xb
I can almost taste it through the screen! 🤤
I can confirm that her food is delicious!!! Xxb
This looks absolutely mouthwatering! 😍
Thank you Mario! Xb
Bianca,eu acho tão bonito o jeito de você conversar. Eu não entendo nada mas acho lindo ❤❤🥰🥰
Oi Amiga, obrigada ❤
Amei o episódio de hoje Bia 😍
Obrigada pelo carinho❤
Minha boca fica salivando com essas receitas 😍😍
Obrigada! Essa chef ela é maravilhosa! ❤
Nice
Thank you ❤❤❤
Já anotei a receita para fazer depois 🤩
AI q legal!!! ❤❤❤
Obrigada pelo carinho❤
Que inveja de você Bia, deve tá muito bom 😍😍
Tava mesmo! Mas ela passou a receitas, faz e me diz o q VC achou! 🥰B
I need the recipe ASAP! 📝
Faz mais episódios na semana Bia
Obrigada Lara. Mai's??? Vai enjoar de Minha Cara😁😱😂😂
This looks absolutely mouthwatering! 😍
Thank you XX 🥰 she is an amazing chef!