THE DOLPHIN HOUSE BRAZZERIE’S PERFECT DUCK BREAST0
The Dolphin House Brazzerie’s Duck Recipe
The Cous Cous
Cover the Cous Cous with boiling hot water and leave alone until it has been absorbed. Mix with homemade ketchup, tomatoe purée, coriander and sesame seeds. Season to taste.
The Cous Cous is already cooked and will just need heating before serving.
The Vine Leaves
Firstly you will need to marinate the duck legs. to make the marinade you will need to blend finely grated ginger, freshly chopped coriander, a small amount of sugar and a lot of rock salt together, then rub this over the duck legs and leave for a while. After the duck has been marinated, wash it off.
Get a pan deep enough to hold approximately 600ml of duck fat and bring this to a simmer, then add the duck, turn the heat down and leave for around 2 and a half hours.
After this, remove the legs and flay all the meat from them, discarding the bones and skin. Take care as duck legs have a thin bone running along side the main one and it can be easily missed and caught up in the mixture.
To the flayed duck meat add a grated knob of ginger, some freshly chopped coriander and season to taste. Finally roll this mixture in the vine leaves, if the mixture seems too dry you can add more duck fat.
To cook the vine leafs, place them all in a tray lined with baking parchment, put this on the heat and add stock until the vine leaves are half-submerged, the cooking process should take around 30 to 40 minutes or until the vine leaves are tender, turn them occasionally and add more stock or water if necessary. When done, set them aside.
The Duck Breast
Trim and score the duck breast, then add it to a marinade of honey, lavender and rapeseed oil for at least 12 hours, although overnight is best.
Make sure the duck breast is dry by dabbing it with tissue, then put around 2 tablespoons of salt into a cold non stick sauté pan. Add the breast skin side down and cook on a low heat until the fat is well rendered. When this is done, colour all other sides of the duck and put into a pre-heated oven at 180 degrees for around 7 minutes. Make sure to scrape the salt off and rest the duck, skin side up, for around 2 minutes before serving.
To prep the vegetables, blanch baby sweetcorn and courgette halves in salted water for around a minute, out into ice water and set aside.
Take a small knob of butter and melt in a non stick pan until bubbling, add a tablespoon of oil. Take the vegetables out of the ice water and add them too the pan, season to taste. Next add the vine leaves to the same pan and cook for a couple of minutes until the veg is coloured. Add a couple of washed bak choi, toss the mix and set aside.
Finally, plate up and enjoy!