Crewe Hall Hotel - Chef's recipe - Rillette of duck, foie gras, pumpkin puree and baby toffee apple
PUBLISHED: 10:58 20 January 2010 | UPDATED: 16:35 20 February 2013
Crewe Hall Hotel and Conference Centre reveal their chef's recipe for Rillette of duck, foie gras, pumpkin puree and baby toffee apple
Rillette of duck, foie gras, pumpkin puree and baby toffee apple
2 bay leaves
100ml vegetable stock
6 duck legs
8 slices air dried ham
100g castor sugar
800g duck or goose fat
5g liquid glucose
200g foie gras
4 baby apples
Large handful of thyme sprigs
Rock salt and freshly ground black pepper
Scatter a large handful of salt in a wide dish with the bay leaves and half of the thyme.
Lay the duck legs on top, skin-side up. Sprinkle the duck with another handful of salt and leave in the fridge overnight.
Place foie gras in a warm place for 15 minutes or until soft. Gently spread across layers of cling film, removing any veins in the process. Once flat, season generously and mould back together in a sausage shape, ensuring seasoning is evenly distributed. Roll in cling film making sure to tie each end tightly ensuring to compact the foie gras with no gaps in one long cylinder.
Poach gently in a water bath at 80C for 12 minutes, place immediately into iced water. Once cool, remove and chill completely overnight in the fridge.
The next day, scrape off the excess salt and reserve the thyme and bay leaves. Pre heat the oven to 170C/Gas mark 3. Season the duck legs with black pepper, put them in a small roasting pan or heavy casserole with the herbs.
Melt 600g duck or goose fat and pour in enough to cover the duck. Gently heat the pan and bring the fat to a simmer. Carefully transfer to the oven and cook for 2-2 hours until the meat is meltingly tender and falls easily off the bone. Remove from the oven and leave the duck to cool in the fat.
Remove the duck legs from the fat and pat dry with kitchen paper. Strip the meat from the bones into a bowl and shred finely, using two forks. Melt the remaining fat and add about 100ml to moisten the meat. Mix well and check for seasoning.
Lay the slices of air dried ham side by side on cling film, spread the duck mixture across the centre of the air dried ham keeping in a sausage shape. Fold the cling film over and roll tightly, twisting each end of the cling film to form a long sausage shape. Place in the fridge to chill.
Cut the pumpkin into quarters, peel and finely slice the flesh. Melt 50g of butter in a large saucepan, add the pumpkin slices and a few sprigs of thyme and season generously with salt. Stir toughly, cover and cook over a fairly fast heat, stirring occasionally ensuring it doesn't caramelize. It should take around 20 minutes to become soft. Remove the lid and add the honey. Stir and continue to cook until the liquid is reduced. Transfer to a blender and blend until smooth. Place in a covered container in the fridge until needed.
Place the sugar, liquid glucose and water in a heavy bottomed sauce pan and gently bring to the boil, reducing until the bubbles become smaller and the colour changes to a light caramel. Immediately remove from heat to stop further colouring. Dip the baby apple
into the caramel and place under a cold tap, this will cool and harden the caramel setting it in a spike
Recipe from Crewe Hall Hotel and Conference Centre