Created by Hugh Allen
Executive Chef of Vue de Monde
Ingredients
City Larder Duck Leg 2
Pickled mustard seeds
BEETROOT
Beetroot 6
Water 100g
White wine vinegar 100g
White sugar 50g
APPLE
White balsamic 200g
Water 40g
BEETROOT PURÉE
Butter 100g
Beetroot 500g, peeled and diced
BEET SAUCE
Beetroot, 24 medium sized (juiced)
Granny smith apples 4 (juiced)
Roasted koji 150g
White balsamic vinegar 200ml
TO SERVE
Fish sauce 1 tsp
Black vinegar 1 tsp
Soy sauce 1 tsp
Method
PICKLED MUSTARD SEEDS
Place the mustard seeds into cold water and bring to the boil - repeat process 10 times and cool the mustard seeds after. Place the seeds into a bag with pickling liquid and reserve.
BEETROOT
Peel 6 beetroots and put in a bag with a pickling liquid made of: 100g water, 100g white wine vinegar, 50g white sugar
Steam at 100C until cooked through but still have bite, cool quickly in the bag. Dice cooked beetroots into brunoises, reserve.
APPLE
Brunoises granny smith apple, removing all skin - pickle in a pickle solution of: 200g white balsamic, 40g water
Compress in the Vac-Pac machine
BEETROOT PURÉE
Melt butter in a pot with a little oil until foamy, add the beetroots and a good pinch of salt, cook until the beets are beginning to soften, without color. Add a splash of hot water and cook until dry, repeat this process until beetroots are cooked through.
Blitz in the Vitamix until completely smooth, pass through a chinois and cool quickly. Correct seasoning with salt and white balsamic vinegar. Reserve in vacuum bags.
BEET SAUCE
Reduce beet and apple juice by 2/3 then infuse with toasted koji for an hour. Season with fresh beet juice, vinegar and salt.
TO SERVE
Cook duck legs as shown on packaging.
Serve duck legs on a plate with all other components.