With Christmas on the way, it’s that time of year where we get excited about tucking into our festive dinner and enjoying all the seasonal treats that come along with winter. While we love a turkey dinner with all the trimmings, we know that sometimes serving up something a little different can be appealing.‚ Well, look no further as our Executive Head Chef, Graham Tinsley MBE, has come up with an alternate Christmas recipe that will impress your guests as well as thrill your taste buds!
Pan roasted breast of duck with leg cromesquis, black pudding and potato layer, broccoli stalks, squash and toasted quinoa
1 whole duck
50g black pudding
1 slice of white bread
1tsp chopped sage
80g broccoli stalks
100g butternut squash
50g tender stem broccoli
50ml duck jus
- Take the breasts and legs from the duck and place the legs into a pressure cooker. Cook until tender. Leave the breasts to one side.
- Prepare bread by soaking in milk.
- Remove the meat from the duck legs and blitz with the bread soaked in milk. Form into balls and wrap in breadcrumbs to create the cromesquis.
- Slice the potatoes and black pudding thinly and layer in a dish with the sage and butter. Cook with a heavy weight on top.
- Dice the squash and puree the trimmings.
- Cut the broccoli stalks in a parisienne style and parboil.
- Parboil‚ the squash cubes and tender stem broccoli.
- To serve, pan roast the duck breasts until pink, deep fry the cromesquis and toast the quinoa. Drag the squash puree onto the plates, carve the duck and top with quinoa. Place a square of layer cake next to the duck and top with the fritter. Garnish with the broccoli stalks, broccoli florettes and the squash cubes.