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The Caterer

Roast Goosnargh duck breast and cannelloni of leg with duck gizzards, by Kenny Atkinson

04 March 2010 by
Roast Goosnargh duck breast and cannelloni of leg with duck gizzards, by Kenny Atkinson

It has been a memorable couple of years for Kenny Atkinson. He shot to fame in 2008 after winning a Michelin star at St Martin in the Isles of Scilly, went on to become head chef at Seaham Hall and has just opened his eponymous restaurant at the brand new luxury hotel Rockliffe Hall.

See our video interview with Kenny Atkinson here >>

INGREDIENTS (Serves two)

  • 1 whole Goosnargh duck

For the duck breast

  • Duck breasts- trimmed and scored (remove fillets and keep for mousse)
  • Garlic
  • 10ml rape seed oil
  • 15g unsalted butter
  • 2 thyme sprigs

METHOD

In a hot pan, cook the duck breasts skin side down until golden brown and fat has rendered down (about 8-10 minutes). Pour off the excess fat. Turn the duck breasts over and add a knob of butter, clove of garlic and thyme. Baste the duck breasts and cook for a further two minutes, remove the pan from the stove and leave breasts in the pan for a further eight minutes to rest, rolling the duck in the butter every two minutes.


FOR THE DUCK LEG

INGREDIENTS

  • 1 orange zest
  • 1 star anise
  • 2 cardamom pods
  • 4 white peppercorns
  • 200g salt
  • 50g sugar
  • Duck fat, to cover
  • 3 sprigs thyme
  • 3 cloves garlic
  • 2 duck legs plus duck fat for the confit

METHOD

Blend all the seasonings to a paste and rub into the duck legs. Cure overnight. Wipe the duck legs to remove the seasoning paste.

Confit in the oven at 140°C for about five hours. When legs are cooked, leave to cool in the duck fat, then remove the legs from fat and flake meat down, removing all sinew and bones.


FOR THE DUCK MOUSSE

INGREDIENTS

  • 100g duck fillets and duck breast trimming - flesh only
  • 80ml double cream
  • Maldon salt

METHOD

Blitz the chilled fillets in a robot coupe with a little Maldon salt, add the chilled cream, blitz again and pass through a fine sieve. Chill in fridge until needed.


FOR THE CONFIT DUCK GIZZARDS

INGREDIENTS

  • 50g duck gizzards - peel stomach lining, trim and clean
  • Duck fat
  • 3 sprigs thyme
  • 2 garlic cloves
  • 4 black peppercorns
  • 1 star anise
  • 1 banana shallot - peeled and left whole

METHOD

Cover the duck gizzards with the duck fat and add the remaining ingredients. Tin foil and slowly confit in a low oven at 130ºC for approximately 8-12 hours. When cooked leave to cool down in the fat. When chilled slice into thin slivers.


FOR THE CANNELLONI

INGREDIENTS

  • 20ml oil
  • 2 banana shallots - peeled and finely chopped
  • 1 clove garlic - peeled and finely chopped
  • 10g flat leaf parsley - finely julienned
  • 5g tarragon - finely chopped
  • 30ml duck sauce
  • Salt and pepper
  • Duck mousse to bind
  • Truffle arome
  • Parma ham slices
  • Duck fat

METHOD

Put the flaked duck leg meat in a bowl. Sweat the shallots and garlic in a little oil for approximately 3 minutes without colour and add to the leg meat. Cool. Fold in the duck mousse, add herbs and seasoning and a little truffle arome. Place the duck mix into a piping bag ready to assemble.

Roll cling film on to the bench, lay a slice of ham lengthways, with fat end at the top. Snip the end off the piping bag and neatly pipe a line of duck leg mix across the middle of the ham. Fold the bottom half of the ham over the mix and tightly roll into a sausage. Make up two rolls.

Poach the cannelloni in simmering water for 1-2 minutes, then remove the cling film and pan fry in a little duck fat until the ham is coloured.

FOR THE PARSNIP PUREE

INGREDIENTS

  • 200g diced parsnips
  • 1 banana shallot - chopped
  • 1 garlic clove
  • 70g unsalted butter
  • 1/2 pint water
  • Salt
  • Ground white pepper
  • 40ml double cream

METHOD

Place all the ingredients in a deep pan and bring to the boil, then reduce rapidly until the water and butter has emulsified by two-thirds.

Blitz in a blender and pass through a fine sieve, season with salt and pepper and finish with a little double cream.


FOR THE ORANGE BRAISED CHOCORY

INGREDIENTS

(For about 1 portion)

  • 2 heads of chicory left in salt for 2 hours and rinsed
  • Juice of 1/2 an orange
  • 20g caster sugar
  • 30g butter
  • Salt and pepper
  • Chopped chives

METHOD

Julienne the salted chicory. Add the butter to a pan until it begins to foam, then add the sugar and stir in.

Next, add the chicory and sweat down for approximately 1 minute. Deglaze with the orange juice and reduce by a third.

Correct the seasoning if needed, and finish with a little chopped chives.

FOR THE PICKLED BEETROOT

INGREDIENTS

(For about 10 portions)

  • 2 large beetroot, cooked
  • 1tbs 12-year-old balsamic vinegar
  • 4tbs rape seed oil

METHOD

Cut the beetroot into 2cm cubes, add the oil and balsamic vinegar, and warm through on top of the stove. Season.


FOR THE DUCK SAUCE

INGREDIENTS

  • 1kg chopped duck bones
  • 50ml oil
  • 1 onion, peeled and diced
  • 1 bulb garlic, split
  • 1 carrot, diced
  • 3 sprigs of thyme
  • 1 bay leaf
  • 1 litre chicken stock
  • 1 litre veal stock
  • 400ml red wine

METHOD

Roast the duck bones in oil until golden brown. In the same pan add the onions, carrots and garlic and caramelise the veg. Add the thyme and bay leaf and cook for 10 minutes. Next, add the red wine and reduce to a syrup. Add the stocks, bring to the simmer for approximately 50 minutes. Pass the sauce through a fine muslin cloth and reduce the consistency.

Serve with parsnip purée, orange braised chicory, pickled beetroot, honey roasted parsnips, mushrooms, onions and sage crisps.

FOR THE HONEY ROASTED PARSNIPS

INGREDIENTS

(For about 10 portions)

  • 2 parsnips - peeled and cut into 5cm batons
  • 1tsp olive oil
  • 15g unsalted butter
  • 1tsp honey
  • Maldon salt and milled black pepper

METHOD

Blanch the parsnip batons in boiling water for 30 seconds, then refresh in iced water. Drain the parsnips onto a cloth, then sauté in a hot pan until light golden brown. Finish with a little butter and honey, and season.

FOR THE MUSHROOMS

INGREDIENTS

  • 50g chanterelle mushrooms
  • Unsalted butter
  • Maldon salt and milled black pepper

METHOD

In a hot pan sauté the mushrooms in a little oil for approximately 20 seconds, add a knob of butter and foam for a further 30 seconds. Season and drain on a cloth.

FOR THE BABY ONIONS

INGREDIENTS

  • 8 baby onions, peeled and trimmed
  • Duck fat
  • 1 clove garlic
  • Sprig of thyme
  • Maldon salt and milled black pepper

METHOD

Blanch the baby onions in boiling salted water for approximately 2-3 minutes, then refresh quickly in iced water. Drain on to a cloth and cut the onions in half.

To serve, pan fry the onions flat side down in a little duck fat, garlic and thyme. When golden brown, turn over and leave in the pan for a further minute, then season.

FOR THE SAGE OIL

INGREDIENTS

  • 100ml rape seed oil
  • Bunch of sage

METHOD

Place the sage in a pan and bruise with a rolling pin to help release the flavour. Add the oil and heat to 90°C. Remove from the heat and leave to stand for four hours in a warm area. Allow to cool before straining into a plastic bottle.

FOR THE SAGE CRISPS

INGREDIENTS

  • Small picked sage leaves
  • Pinch of table salt

METHOD

Deep fry the sage leaves in a fryer at 150ºC until crisp. Remove from the fryer and place on to paper to drain, then lightly season with salt.

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