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Duck with confit of cherry...
Hi guys
Work has been keeping me pretty busy again recently... we have been trying out new dishes and recipies... stepping up the presentation again!
Here is a dish that I came up with a while ago, Pan roasted duck breast with confit cherry
I have tweaked the dish a bit and at last, it went on the menu this week!
What do you think?
We also had a bit of fun this week! I have been reading the books of Dr Seus to my kids for a few years and the story of green eggs and ham has always got me thinking... what does it taste like? is it possible to make it?...
One of my chef de parties has been really inspired by Heston Blumenthal of the Fat Duck recently... he has been reading hestons in search of perfection books, as well as the Big Fat Duck Cook Book (which is a work of art in itself) and he has really got behind the ethos of trying to be playful with food! trying new techniques etc....
We were talking about green eggs and ham and he went to work trying to create green eggs and ham! just for fun! a challenge...
He achieved it! he came to me with an apitiser plate with a perfectly cooked fried egg on it... the olny difference was that the egg was vivid green! I thought, the ham had got the better of him, so lets just try the egg! I bit into the yolk and the flavour of smoked ham flooded my mouth! I then got what he was doing... I thought "you clever ****!!!"
He had seperated the egg yolk and white, then discarded the yolk and kept the white.
Then he made a pea voloute using peas and smoked ham stock! then he set it with just a very small amount of gelatin, just enough for the "yolk" to hold it's form.
He then used round soop spoons to cornell a round pea and ham "yolk"
He then warmed up a frying pan and started to cook the white, just before it was done he dropped the cornell into the centre of the white, warmed it up slightly as the whit finished cooking and hey presto! a green egg that tastes of smoked ham!!! genius eh?
It will never make it onto our menu... but it was a fun challenge! and doing things like this hones your techniques doesn't it?
6 replies
I loved the story with the egg Dave! Any recipe for the Duck with cherries? Not that I can get the ingredients but just to drool at the thought 
A good story and quite a challenge 
That plate looks delicious!
nice presentation...nice pic...
That looks great....how is the duck prepared? Is it a breast sauteed on the skin side until crispy? I can only get duck frozen, but sometimes I get it anyway because frozen duck is better than no duck, right? Sometimes I can get a confit of the legs, too. How about posting the recipe...
Nice story...what's under the duck? Lovely plate...
Very nice presentation dave!