Serves one as a main course INGREDIENTS 1 duck breast 1 celeriac Duck legs Goose fat Baby turnip Asparagus 4 garlic cloves Thyme 1 potato Dates Carmarthen ham Red wine Essential Cuisine Chicken Stock Essential Cuisine Veal Stock Coriander cress Baby carrots 1 red pepper Salt and pepper Butter 2 onions 4 eggs Cream Filo pastry sheet
METHOD For duck breast, celeriac mousse and Carmarthen ham Put duck legs in a pan to confit with goose fat. Prepare duck breast by taking off fat and sinew and trim down. Season breast and seal off in a hot pan. For mousse dice celeriac and braise it in butter. When soft, take out and drain, blend and pass through a drum sieve. Add to puree salt and pepper, three whole eggs and one egg yolk and double cream. Also mix in brunoise of red pepper. Lay out ham on cling film and spread over it a neat layer of mousse. Place duck breast on top and, using cling film, roll it up and tie neatly. Wrap it in tin foil and place in a bain marie in oven for about 45 minutes until mousse has set. Peel potato and cut into a rectangle, season and put in a pan together with butter and chicken stock, just covering top of potato. Place in oven until stock has reduced down and potato is cooked. For confit duck leg, fondant potato, veg and date sauce, sweat mirepoix off in a pan and add tomato puree. Reduce red wine in a pan and add veal, chicken stock to make dark sauce. In a separate pan, cook dates in water until soft. Drain off and blend. Mix with butter and add to sauce, checking for consistency. When duck leg meat has cooked and slips of bone, drain and season. Place on filo pastry, roll and fry off. Peel and cook vegetables. Recipe by Gareth Evans