Latest Recipe

Canapes - Duck and Foie Gras Pie Floater

INGREDIENTS
DUCK CONFIT
1/2 bunch Thyme, leaves picked
750gm Rock salt
5 Duck legs
2kg Duck fat, rendered and heated to 80c
DUCK MIXTURE
100gm Block Foie Gras
1 tsp Parsley leaves, leaves picked, washed, drained and finely chopped
1 tsp Chives, finely sliced, washed and drained
50ml Red jus, warm
Garlic Butter
25Ogm Butter, unsalted and at room temperature
25gm Italian Parsley, leaves picked, washed, drained and finely chopped
80gm Eschalot, peeled and finely chopped
40gm Garlic Cloves, peeled and finely chopped
1 tsp Chives, finely sliced, washed and drained
To taste Sea salt and freshly ground black pepper
MUSHY PEAS
250ml Water
1 tspSea salt
1 tsp Castor sugar
500gm Garden peas, frozen
20 La Rose Noir savoury pastry cases

METHOD
DUCK CONFIT
1. Pre-heat an oven to 120c.
2. Add the thyme and rock salt to a mixing bowl and thoroughly combine.
3. Place the duck legs into a suitably sized baking tray, spread the thyme and rock slat mixture evenly over the duck legs, cover with cling wrap, label, date and place into a refrigerator to marinate for 3 hours.
4. Remove the duck leg’s from the refrigerator, wash off the salt, pat the duck legs dry, place into a suitably sized deep sided roasting tray, pour over the duck fat, cover with baking paper, cover with aluminium foil, and place into the oven and cook for 3 hours or until the duck flesh pulls easily away from the bone. Remove the roasting tray from the oven, carefully remove the foil and baking paper, allow the mixture to cool slightly, then separate the duck fat from the duck legs and remove the meat from the bone while still warm, placing the meat into a mixing bowl.
GARLIC BUTTER
5. Add to a mixing bowl, the butter, parsley, eschalot, garlic, seasoning and chives. Mix until all ingredients are thoroughly combined. Cover with cling wrap, label, date and place in a refrigerator until required.
DUCK MIXTURE
6. Place the duck meat and foie gras into a food processor and pulse 2-3 times. Remove the mixture and place into a mixing bowl, and add the parsley, chives, jus and garlic butter to the duck meat mixture, then stir in with a rubber spatula until all the ingredients are thoroughly combined, then allow the mixture to cool for 10 minutes.
MUSHY PEAS
7. Over a moderate heat, in a suitably sized saucepan, bring the water up to the boil, add the salt and sugar, bring back to the boil, add the garden peas, bring back to the boil, reduce the heat and allow to simmer for 1 minute, then remove from the heat, carefully pour all the contents into a blender jug and pulse until a fine puree is achieved, pour the pea puree into an appropriate container and keep warm.
8. Re-set the oven’s temperature to 180c.
9. Fill the required number of pastry cases with a portion of the pie mixture, and place each onto a baking tray.
to serve
10. To serve bake in the oven for 5 to 6 minutes or until heated through, then remove from the oven and top each with a small portion of the pea puree, and serve immediately