Grilled mallard, baby gem, crispy yolk, soy gel


Grilled mallard, baby gem, crispy yolk, soy gel

Many different elements of texture and flavour come together to make this grilled mallard duck recipe the perfect combination to satisfy all the senses

  • Serves4
  • Preparation Time10 mins
  • Cooking Time2 hours 30 mins

Ingredients

Glazed mallard

  • 4 mallard ducks, breasts only
  • salt
  • 200g honey
  • 3 tsp Chinese five-spice powder
  • 4 tsp rapeseed oil
  • 40ml sherry vinegar
  • Red wine sauce
  • 1 banana shallot, thinly sliced
  • 1 carrot, thinly sliced
  • 1 celery stick, thinly sliced
  • 1 leek, thinly sliced
  • 1 garlic clove, minced
  • 1 sprig fresh thyme
  • 1 sprig fresh rosemary
  • 1 bay leaf
  • 200ml red wine
  • 50ml red wine vinegar
  • 100ml port
  • 500ml brown chicken stock
  • vegetable oil

Soy gel

  • 100ml Kikkoman soy sauce
  • 100ml Kikkoman sweet soy sauce
  • 100ml cider vinegar
  • 200ml water
  • 5g agar agar

Baby gem lettuce

  • 2 baby gem lettuces
  • 50g butter
  • 50ml water
  • 1 pinch salt
  • 1 pinch pepper

Crispy yolk

  • 4 duck eggs, yolk only
  • 100g plain flour
  • 1 egg, for egg wash
  • 100g Panko breadcrumbs
  • salt
  • vegetable oil, for deep frying

Garnish

  • 100g fresh broad beans, removed from pod
  • coriander cress

Method

To make the red wine sauce, place a medium sized pot onto a high heat and add enough vegetable oil to coat the base of the pan. As soon as the pan is very hot, add the shallots, carrots, leek, garlic and celery

Cook until the vegetables reach a dark golden brown colour. Add the thyme, rosemary, bay, port, wine and vinegar, turn down to a simmer and reduce until almost dry

Add the brown chicken stock and reduce again by half. Remove from the heat, strain through a fine sieve into another pan and set aside until required

To make the soy gel, combine the soy sauces, vinegar and water in a small pan a bring to the boil. Remove from the heat, stir in the agar agar and return to the boil

Remove from the heat, pour into a large bowl over ice to cool quickly. Add into a shallow container and allow to set in the fridge for 45-60minutes, before blending and passing through a fine strainer to create the final result. Store in a squeeze bottle until required

Next, prepare the broad beans, by blanching on salted boiling water for 3 minutes. Strain and refresh ice cold water. Strain again and peel off the it layer of skin from the bean. Store in the fridge until required

For the crispy yolks, prepare a seasoned pan anglaise for deep frying. Carefully separate the yolks and place directly into the flour, dusting the entire yolk to coat. Use a spoon to lift the yolk from the flour and blow gently to remove excess

Place gently into the egg wash and spoon over to coat, then lift gently into the breadcrumbs and repeat the process, store on a tray in the fridge until required

Before cooking the mallard, make the glaze by simply combing the honey, five-spice, oil and vinegar, whisk and set aside

To cook the mallard breast, season all over with salt and place skin-side down into a cold non-stick pan and adjust the flame to a medium heat. Allow the fat to gently render down, using a spoon or kitchen towel to absorb any excess that appears around the breast in the pan

As soon as the skin is a medium golden colour - around 4-5 minutes, turn the breast over and use a pastry brush to start applying the glaze, cooking for an additional 2 minutes. Remove from the pan and allow to rest in a warm place

While the mallard is resting, combine the butter, water, salt and pepper in a medium sauce pan and place on high heat. While waiting for this to boil, separate the leaves of the baby gem lettuce and wash thoroughly

Place the leaves into the boiling liquid and cook for 1 minute, meanwhile place the fryer on 180°C, remove the crumbed yolks from the fridge and fry for 2 minutes until golden

Remove the crispy yolks from the oil and the lettuce leaves from the boiling liquid. Drain both well on kitchen towel and leave in a warm place

Brush the mallard with more glaze and heat under and hot grill to crisp up the skin. Slice into cubes and disperse the mallard and warm baby gem leaves around the plate. Balance the yolk on a baby gem leaf, squirt the soy gel around the plate and finish with broad beans, coriander cress and hot red wine sauce