It’s not long now until our favourite event on the festive-foodie calendar: Padstow Christmas Festival, which will, as ever, be filled with the finest foods, drinks and chefs from across the South West. This year we’re proud to say our head chef, Mike Francis will be gracing the Festival stage on Thursday 7th December at 4pm.
We’ve been given a sneak peak at the recipe he will be demonstrating, and wanted to share it with you to whet your appetite for what is to come. (Tasters may also be available at the end of his demo…)
Cornish duck breast, Jerusalem artichokes, confit leg pastilla and clementines
One duck breast
Two duck legs
One litre duck fat
Three sheets of filo pastry
One tbsp chopped chives
100ml reduced duck stock
Zest of one orange
20g melted butter
1kg Jerusalem artichokes – peeled and cut into quarters
Two clementines cut into segments
100g rainbow chard
Make a curing salt with equal amounts of sugar and salt, rub onto the duck legs and leave covered in the fridge for six hours. Wash off and dry thoroughly, set the oven to 120˚C and place the legs in an ovenproof dish deep enough to contain the meat. Cover the duck legs with the duck fat, add one sprig of thyme and one clove of garlic. Then cover with tin foil and place in the oven to cook for three hours or until the meat comes easily away from the bone. Leave to slightly cool to be able to touch and place into a mixing bowl.
To the duck add the chopped chives, orange zest and duck stock and season to taste. Form into square shaped moulds and allow to set in the fridge for one hour.
Cut the filo pastry length ways, take two strips and butter one side of each strip and overlap making an L shape. Place the set duck mixture onto the bottom of the L shape and fold over the duck mixture until completely covered. Brush the outside with the remaining butter and leave in the fridge until needed.
Place the duck breast into a cold pan and onto the stove on a low temperature and allow the fat to render down. Then place it into the oven at 180˚C for seven minutes, take out and finish with some foaming butter, set down onto a draining tray and allow to rest.
Sauté off the Jerusalem artichokes until golden brown and soft and sauté off the rainbow chard until wilted. Then season both. Place the pastilla into a hot pan and colour all sides including the edges, place through the oven for five minutes.
To plate up, place the chard just off centre of the plate, slice the duck length ways in half and put on top of the chard, place the pastilla next to this, dot around the artichokes and clementine segments, finish off with a little drizzle of the remaining duck stock.