How to cook Poached Goosnargh duck, Brussels sprouts, apple, millet by Paul Foster, chef owner, Salt Restaurant

Duck is very versatile and is enjoyed for its rich, tender meat which is usually roasted or part roasted in the oven to help crisp up the skin. Why not give the following Poached Goosnargh duck, Brussels sprouts, apple and millet recipe a try? (Photography by John Arandhara Blackwell)

📝 Ingredients

• Serves 4
• Duck
• 2 plump goosnargh duck breasts
• 200 g Soy
• 100 g Red wine
• 2 tbls Honey
• 200 g reduced brown chicken stock
• Sprouts
• 400 g sprouts
• 100 g spinach
• 50 g butter
• 200 g white chicken stock
• 50 ml rapeseed oil
• 20 ml white wine vinegar
• 1 Tsp. Dijon mustard
• Apple
• 1 granny smith apple
• 100 g sugar
• 70 g water
• 2 sprigs of thyme
• Millet
• 20 g puffed millet
• 20 g sugar
• Sea salt to use throughout
• Watercress to finish

👨‍🍳 Instructions

1. 1For the duck
2. 2Poach the duck breasts in a water bath at 60 degrees C for 40 minutes, and allow to cool. Gently remove the skin from the breast without tearing the flesh and reserve the skin. Cut the breast in half lengthways down the centre cover and keep in the fridge until later. Bake the skin between two baking sheets at 160 degrees C for 20 minutes then remove the top tray and bake until golden, drain on kitchen paper. When cool chop into small pieces and keep in an airtight container. Reduce the soy, honey and red wine to a glaze and add the chicken stock adjust to a coating consistency and keep till later
3. 3Sprouts
4. 4Remove the nice outside leaves and blanch in boiling salted water for 20 seconds. Shred the rest of the sprouts and sweat quickly in the butter and pinch of salt, add the chicken stock boil, add the spinach and blend to a smooth thick spreadable consistency. This must be done very quickly to keep the fresh taste and green colour. Whisk the vinegar, Dijon and rapeseed oil together to make a dressing for the sprout leaves and keep to one side.
5. 5Apple
6. 6Mix the sugar with 20g of the water and thyme and bring to a caramel, heat the other 50g of water and whisk into the caramel Peel and core the apple, cut in to quarters and then cut into nice slices, when the caramel has cooled spoon into vacuum pack bags and compress with the slices of apple. Leave for around two hours in the fridge.
7. 7Millet
8. 8Mix the puffed millet and sugar in a pan and caramelised slowly whilst stirring, poor onto a tray to cool and when it is set pull apart into clumps.
9. 9To finish
10. 10Bring the duck out to warm up to room temperature, glaze with the soy and sprinkle with a light coating of the duck crackling, gently warm the sprout puree so it has no chill to it and spread on the plate, place the duck on top add three slices of the apple, dress the sprout leaves with the dressing and add three or four to the plate, place on clumps of the buckwheat and finish with the chickweed.