Duck Wellington, parsnip, salted white chocolate crumb
Expert
Created by head chef Rob Krawczyk at Tankardstown Brabazon Restaurant
PREP IN
70 MIN
COOK IN
30 MIN
SERVE
2
Duck Wellington, parsnip, salted white chocolate crumb
Expert
PREP IN
70 MIN
COOK IN
30 MIN
SERVE
2
Introduction
Created by head chef Rob Krawczyk at Tankardstown Brabazon Restaurant
Ingredients
- 1 whole duck
- 1 litre water
- 50g salt
- 20g sugar
- Meat from your confit duck legs
- 1 egg
- 200x200mm piece of puff pastry
- 500g mushrooms
- Sprig thyme
- Clove garlic
- Salt/ pepper
- 10g butter
- 2 pieces Parma ham
- 1g sea salt
- 15g white chocolate
- Maltose to mix
FOR THE DUCK:
FOR THE WELLINGTON:
FOR THE SALTED WHITE CHOCOLATE CRUMBS:
Method
- 1. For the duck: Mix the water sugar and salt together. Remove breasts off duck. Reserve legs for confit and carcass for stock. Trim up breasts and place in brine. Vacuum the breasts in a small pouch on full.
- 2. For the Wellington: Pick the meat from the legs, roughly chop the mushrooms and cook with all other ingredients except for the egg and Parma ham. Blitz the mushrooms, get the pastry and place the Parma ham on top. Add a thin layer of mushroom, add your duck meat and roll, egg wash to seal.
- 3. For the salted white chocolate crumbs: Melt the chocolate, add the maltose bit by bit until desired effect, add salt.
- 4. To serve: Place the duck in the water circulator @ 61.5°c for 18 minutes. Take out and let rest for 5 minutes. Place the wellington in the oven to brown around 8 min. Open the pouch and pan fry your duck on high heat until golden. Rest skin side down for 3 minutes. Heat the parsnip purée and place a spoon on the plate. Slice the wellington and your duck and arrange on plate, spoon the chocolate crumbs near the duck.
