Dinings At Home December 14

Home Cooking Inspiration

If you're missing us whilst we're closed for Christmas, why not try making one of our simple recipes. Our chefs put together a selection of the recipes that they love to cook at home during the festive period. 

The first in the series is Head Chef Raymond's duck breast and warming winter vegetable ragout, perfect for a cosy evening. 
 

Dinings Duck Breast and Winter Veg Ragout

Ingredients
1 duck breast (170-190g minimum)
50g butter, cut into cubes
5g garlic, thinly sliced
 
500ml rich beef stock
50g dark red miso paste
100ml soya cream
 
50g girolles/ or any other edible wild mushrooms
1 courgette
1 carrot large
1 carrot heritage/ or any other root vegetable
1 bunch baby leeks, cut into 2 inch batons
50g sake
20g mirin
10g oil
Salt and pepper to taste
 
3 potatoes (red skin or Coffman blue), peeled and cut into even cubes
100g butter
50g soya cream
20g wasabi paste
Salt and pepper to taste
 
Method
 

  1. Start by reducing the beef stock to less than half the volume. When it has a thick consistency, add the dark miso, whisk in well and take off the heat. 
      
  2. For the root vegetables, use a parisienne scoop (melon baller) to get an even shape or dice all the veggies so that they are the same size. Partly boil them for 3 minutes and set aside for later.
     
  3. In the meantime, wash off excess starch from the potato cubes by running the potatoes under running water for a couple of minutes. Then cover with water, a good pinch of salt and boil till soft enough to mash. Once drained, add your butter, soya cream, wasabi paste and seasoning to taste. Place in a piping bag and keep in a warm place.
     
  4. Onto the duck breast, gently score the skin lengthways with a sharp knife. Making as many lines as possible will help render the fat and all the skin crisp up. Season the duck breast and place in a cold nonstick pan, skin side down, and turn the heat to medium. There is no need to add oil.
     
  5. After 2-3 minutes of slow frying the skin side to render the fat, turn up the heat to the max to caramelise and get it crisp. Once the skin is golden brown, flip over the breast and turn the heat down to medium for a further 1 minute.
     
  6. Next, add the sliced garlic, butter and coat the duck with the foaming butter for 20 seconds using a tablespoon. Place the duck on a wire rack and keep it in a warm place. In the same pan, add the baby leeks and caramelise in the butter and garlic until golden brown on all sides.
     
  7. While the leeks are caramelising, heat a medium-sized saucepan and add a splash of olive oil and the girolle mushrooms. Gently fry the mushrooms for 2 minutes, allowing them to release some of the moisture that they contain. Next, add your root vegetables, allowing them to caramelise slightly before adding your sake and mirin. Make sure to reduce it slightly and burn off any alcohol so that it is not too bitter. Finally, add your reduced beef stock with dark miso, finish with soya cream, and gently simmer for 2 minutes.
     
  8. When you are ready to plate and assemble, slice the duck into even pieces, about 1cm thick, pipe the wasabi mash potato onto the centre of the plate, pour the ragout around the mash, place the sliced duck on top of the mashed potato and finish with the baby leeks on top. Enjoy.