DUCK AND MUSHROOM “POT AU FEU”
- 60g Butter
- 500g Button mushroom (cut in quarters)
- 65g Honey
- 65g Soya Sauce
- 65g Sherry vinegar
- 500g Chicken stock
- 100g Brown butter
- 20g Ginger (finely chopped)
As a garnish per portion
- 15g Shimiji mushroom
- 30 g Peas
- 15g Chinese cabbage
- 40g mushroom from broth
- Sauté the mushroom in the butter till brown.
- Deglaze with sherry vinegar and reduce by half.
- Add honey and soya sauce, reduce by half and add the chicken stock. Simmer for 15 minutes then add the julienne of ginger and leave to infuse.
- Gradually whisk in the beurre noisette (brown butter) which can be made a day in advance.
WHEN DO YOU ADD THE PEAS,CABBAGE etc
For duck leg confit
- 100g Maldon salt
- 5g Crushed black pepper
- 12g Garlic
- 25g Caster sugar
- 4g Lemon thyme
- 1 stick Lemon grass
Blend all the above ingredients to a coarse paste
Season the duck leg with this. (If you want to be cheffy and precise put 50 grams of the above mix to 1 kg of duck leg and refrigerate for one day). Keep turning every couple of hours, if time allows.
The nest day wash the duck leg and confit it in duck fat on a low heat (140C???) for around 3-4hrs until it is tender.
When your guests arrive put the duck leg skin side down in a non-stick pan on a gentle heat with some of the duck fat and let it crisp up to perfection!
Put the crisp duck leg in a bowl and pour over the beautiful warm broth. Add the cooked peas, raw?? Chinese cabbage …and voila !!! you have your pot au feu ‘Asiatique’.
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