If you love duck then you will truly love this recipe – Succulent Confit Duck With Chestnut Puree. Try it out for a special occasion or even as a treat tonight for the family.
Chestnut Puree
INGREDIENTS
1kg chestnuts
500ml chicken stock
500ml water
3 stalks thyme
METHOD
1 Place chestnuts in saucepan with stock, water and thyme.
2 Bring to boil and cook until chestnuts are softened.
3 Remove thyme and blitz all in robo coupe until very smooth.
4 Season to taste and pass through fine sieve.
To serve
INGREDIENTS
1 confit duck leg
5 dutch carrots (peeled and blanched)
70ml chestnut puree
30g dried cranberries
4slices radish
1/4 punnet baby celery leaves
20ml jus
METHOD
1 Heat duck leg in oven with carrots (sprinkle carrots with small amount sugar)
2 Heat puree in saucepan.
3 Mix cranberries, radish and celery leaves, season and toss with olive oil.
4 Once duck is hot, place puree on bottom of plate, and top with duck and carrot.
5 Drizzle jus over duck, garnish with salad.
Beer match: Duvel – A natural beer with a subtle bitterness, refined flavour and distinctive hop character, Duvel goes well with main meals, particularly poultry. This brew is particularly well known for its pure character, delicate effervescence and its pleasant taste.
Recipes courtesy of Gonzalo Burgos, resident Beer Sommelier, Gallagher Hotels.
