INGREDIENTS SERVES 4
• 4 duck breasts JERUSALEM ARTICHOKE ROYALE • 625g Jerusalem artichoke, peeled
• 2 eggs • 27g milk • 125g double cream • Salt RED CABBAGE PURÉE • 250g red cabbage, finely shredded
• For the royale. Pre-heat oven to 180°C. Grate the Jerusalem artichoke and combine with the rest of the ingredients. Place in a oven proof dish lined with grease proof paper and pack in tightly. Cook for 40 mins until set and golden brown.
• For the red cabbage purée. Place all the ingredients into a large pan, bring to a boil and then reduce heat to a simmer and cook until the cabbage is soft. (Be sure to leave some of the liquid to help create a smooth purée when pureeing) purée in blender until smooth, pass through a fine sieve and season. Set aside until needed.
• Place beetroots into cold salted water, bring to a boil then reduce the heat and simmer until tender. Remove from water and allow to cool
• 375g red wine • 125g red wine vinegar • 50g honey • 25g cassis • 90g potato, peeled and thinly sliced
• 2 medium/ large beetroot (skin on)
• 16 blackberries • Soft leaf green cabbage, shredded
• Chicory leaves, sliced lengthways
slightly. Remove skins by rubbing them off. Cut into wedges and set aside.
• To finish. Place duck breasts skin side down into a cool frying pan over a medium heat. Cook for 3 - 5 minutes, tipping off any excess fat. Turn and seal flesh side for 1 minute. Turn back onto skin side and cook in the pan in the oven at 180c for 6 - 8 minutes for medium. Take out and rest on a tray.
• Meanwhile portion the royale and re-warm along with the beetroot and red cabbage puree. Cook the green cabbage in a little butter till soft (a few minutes). Place the royale, beetroot, blackberries, green cabbage and puree onto the plate. Slice the duck and add to plate along with the raw chicory.
Roast Madgetts farm duck, Jerusalem artichoke, red cabbage, beetroot & blackberry
White onion, brown
bread & mussel soup
INGREDIENTS SERVES 4 • 20 fresh, live mussels, washed & de bearded
• Half pint cider • 100g unsalted butter • 2 medium white onions (normal are also fine), peeled & finely sliced
• Place a medium/ large pan onto a high heat. When very hot add mussels and cider and cover with lid. Give a good shake and leave for 2 - 4 minutes or until mussels are opened. Strain in colander reserving cooking liquid. Set mussels aside throwing away any that are still closed. Pass mussel stock through muslin cloth and set aside.
• Place a medium pan onto a medium heat. Add a splash of vegetable oil and add onions. Cook without colouring until softened then add garlic. • Cook for a further 3
• 1 garlic clove,peeled & finely sliced
• 250g semi skimmed milk • 250g double cream • 1 litre water
• 6-8 slices brown bread • Salt
- 5 mins. Add reserved mussel stock and reduce by half then add the milk and cream. Bring to a boil then reduce heat to a simmer and cook for 5 - 10 minutes.
• Once cooked, remove from heat and add brown bread. Add less or more bread depending on desired consistency. Place in blender and purée until smooth and check seasoning. Pass for a finer finish if desired.
• Remove mussels from shells and place into bowl with charred bread (optional). Pour in soup and garnish with sorrel.
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