INGREDIENTS
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3 witlof
200g toasted peanut
100g toasted bread crumb
Lemon juice
300g loose garlic
Sugar
2 lemon
1/2 bunch lemon thyme
2 large sabego potato
500g butter
200g milk
1kg duck fat
Table salt
Rock salt
3 bunches parsley
20g Shaved parmesan
Peanut crumb
200g toasted peanut
100g toasted bread crumb
20g Parsley
Salt
METHOD
Spatchcock
1 Remove legs, wings, neck, back, wish bone and fat just to leave the breast on the carcasse.
2 Salt the legs for 25 minutes, then rinse and dry skin side up in the fridge. Pan fry them on both sides to give a golden colour then remove gently the bottom bone. Cook them in duck fat with lemon zest, lemon thyme and garlic for 1h at 80 degrees approximately. Keep in fat on the side room temp until serving.
3 Cook the wings, neck and the back bone in a pot until golden brown. Remove the extra fat then add water to cover and simmer for 2 hours. Strain and reduce until you get a nice roast flavour.
4 Finish with a bit of roast garlic puree to season.
5 Roast the birds in a pan gently in each surface and finish on the back bone in a low oven. when cook, let rest in a warm place.
Witlof
1 Remove the outside leaves then cut in half in the length way. Gently sear in a pot with butter face down, add salt and a bit of lemon juice and pour water to cover. Braise with a cartouche until soft then put aside.
Peanut crumb
1 Blitz the peanut with the bread crumb. Chop the parsley then add to the crumb.
Parsley oil
1 Remove all the big stem of the parlsey. Blitz with equal amount of grape seed oil and a pinch of salt in the thermomix at 80 degrees for 6min. Strain in a cloth in the fridge.
Roast garlic puree
1 Put 3 head of garlic in foil, cook in a 180 degrees oven for approximately 1h (until soft). cool down room temperature for 30 minutes, remove from the foil then cut in half width way. Put a bit of sugar in the bottom of a pan, when it turn caramel, put the garlic face down on it, add a small piece of butter and cook for couple of minutes then remove. Press down the garlic clove out of the skin through a sieve then keep aside to season the spatchcock jus.
Mash potato
1 Boil the milk with the a clove of garlic and a stem of lemon thyme and let infuse on the side.
2 Cook the potatoes on rock salt until very soft then pass through a Tammy. Transfer in a pot, add a bit of milk and work it with a plastic spatula.
3 Add slowly cold diced butter until it get creamy. add milk to it if it start splitting. Cling film to contact and keep aside.
Finish
1 Pan sear the endive face down then put the peanut crumb on top. Finish with shaved parmesan.
2 Reheat the spatchcock and the leg, remove the breast from the carcasse then clean the bones, clean the bones of the legs too. Finish with parsley oil and woodland sorrel. Pour the jus at the table.
The Carousel thanks The Cottage Point Inn’s resident head chef Guillaume Zika for this recipe.
