Service with a smile 21 February 2020 Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
Read More
Search
The Caterer

Duck magret, pithiviers savoyard and endive and mustard salad – by Bruce Poole

11 September 2006
Duck magret, pithiviers savoyard and endive and mustard salad – by Bruce Poole

INGREDIENTS

(serves four)

For the pithiviers savoyard
4 x 5cm circles of gratin dauphinois, chilled overnight
50g Gruyère cheese, grated
4 slices of Bayonne ham
200g puff pastry
1 egg yolk, beaten

For the endive salad and mustard dressing
Endive leaves
1tsp Dijon mustard
1tbs white wine vinegar
Pinch of sugar
3tbs sunflower oil
4 duck breasts
Olive oil
Salt and pepper
40g wilted spinach leaves
4 duck confit drumsticks, heated
Parsley leaves for garnish
200ml red wine or Madeira sauce, heated

METHOD

Wrap dauphinois circles securely in thinly sliced Bayonne ham and top with grated cheese. Make the pithiviers savoyard using thinly rolled puff pastry taking care that there is little or no air within the pithiviers. Brush with the beaten egg yolk. Bake in a preheated oven for about 20 minutes at 200ºC.

For the mustard dressing, mix all the ingredients together, adding, lastly, the sunflower oil in a slow, gradual stream to create an emulsion.

Brush the duck breasts with olive oil, season and place, skin side down, in a hot frying pan until crisp and golden. Turn and cook for a few minutes before finishing in oven. Remove from oven and allow to rest for about 15 minutes.

To serve, carve the breast (magret) into angled slices and rest on a bed of spinach in the plate centre. Place the reheated pithiviers savoyard at the top of the plate. Spoon some red wine or Madeira sauce over the pithiviers and duck slices. Dress the salad leaves with the mustard dressing. Place on a separate plate. Put the heated duck confit drumstick on top of the salad. Garnish with parsley. Serve.

Bruce Poole

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!