Edinburgh Evening News 48 - Confit Duck Leg Ballotine, Poached Jerusalem Artichoke, Garlic Croutons
Last week I spoke about how useful it is to choose recipes that can be prepared in advance when entertaining guests. It really reduces stress levels and allows you more time to enjoy your visitors’company. This week I am sharing another recipe that can be fully prepared ahead of time, confit duck leg ballotine, poached Jerusalem artichoke, garlic croutons. This works as either a starter or a light lunch.
As I mentioned before, duck is a meat that should be carefully chosen and I really do recommend going for the best quality that you can afford – the taste and succulence of the end product will be proof that it was money well spent. Picking and rolling the duck means that it will go further. The confit process guarantees soft, tender and moist meat. An addition of vinegar to the ballotine adds a sharpness which cuts through the rich fattiness of the duck. This balanced mix of textures and flavours is sure to impress!
Serves 4
Ingredients
For the duck ballotine:
3 duck legs, I use Gartmorn Farm free range duck
1/2 a bunch of thyme
1/2 a bulb of garlic, skin on
2 bay leaves
200ml rapeseed oil
100g walnuts, toasted in a hot oven
Generous pinch chopped tarragon
2 large banana shallots, finely diced
25ml sherry vinegar or red wine vinegar
Salt
For the poached Jerusalem artichoke:
3 Jerusalem artichokes, peeled and cut into 1cm dice
100ml chicken stock
50g butter
1 stalk of tarragon
For the garlic croutons:
100ml rapeseed oil
3 cloves garlic, crushed but with the skin on
2-3 slices of your favourite bread, cut into ½ cm dice
Method
For the duck ballotine:
Preheat the oven to 120C
Cover the duck legs, thyme, garlic and bay leaves with the oil in a deep baking tray
Place greaseproof paper over the tray and wrap tinfoil around the whole lot
Place in the oven for 2 hours
Allow the duck legs to cool for a least half an hour or until they are cold enough to handle
Pick all of the meat from duck legs into a mixing bowl and discard the bones
Add the walnuts, tarragon, chopped shallots, vinegar and a generous pinch salt
Mix all the of ingredients together
In a large piece of clingfilm, roll the mixture tightly into a sausage shape
Tie the ends of this ballotine securely
Refrigerate for a minimum of 2 hours
When you are ready to serve, cut the ballotine into slices and remove the clingfilm
For the poached Jerusalem artichoke:
Add all of the ingredients to a pan
Poach gently till tender this should take about 10-12 minutes
Keep an eye on the pan, if the liquid evaporates, top it up with some water
For the garlic croutons:
Add half of the oil to a pot with the garlic
Place over a gentle heat until the garlic starts to brown
Remove from heat and add the rest of the oil
Allow to cool
Pass through a sieve, reserving the oil
Fry the bread cubes in the garlic oil, moving the pan at all times till they are golden brown
Drain through a sieve and reserve the oil as this can be used again
Drain the croutons on kitchen paper and season with salt
Serve slices of the ballotine in the centre of the plates and sprinkle the croutons and artichoke
around. I serve this dish with baby herbs and puffed pork skin, these are optional but delicious extras.