REG’S DUCK BREAST WITH SWEETBREADS, SALT BAKED TURNIP, RED ORACH AND ENGLISH MACE

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 duck breast recipe a try?

📝 Ingredients

• Reg’s duck breast x 1
• Duck sweetbreads x 3
• Plain flour x 200g
• Salt
• Sparkling water x 60ml
• Trisol x 15g
• Sea salt x 100g
• Water x 100ml
• White turnips x 2
• Red orach x 5 pieces
• English mace x 5 pieces
• Duck sauce x 50ml

👨‍🍳 Instructions

1. 1Reg’s duck breast:
2. 2Trim duck breast, place in a vac pack bag and seal. Cook in a water bath at 55 degrees for 80 minutes, then put into ice water.
3. 3Duck sweetbreads:
4. 4Trim sweetbreads and remove any excess fat.
5. 5Trisol batter:
6. 6Mix plain flour, salt, sparkling water and trisol together. Then add sweetbreads to the batter and fry at 180 degrees until crisp. Then season
7. 7Salt dough pastry:
8. 8Mix together sea salt, plain flour and water. Then put to one side ready for rolling.
9. 9Salt baked turnips:
10. 10: Wash turnips, dry then wrap in salt pastry. Place turnips onto a tray and cook in a pre- heated oven at 180 degrees for 30 minutes. When cooked cool down in pastry. Once cold, peel off pastry and slice on the veg slicer. Then cut out with metal rings.
11. 11Red orach:
12. 12Pick leaves off the branches and wash in cold water, dry in a salad spinner. Then store in a container in the fridge.
13. 13English mace:
14. 14Pick leaves of the stems and wash in ice cold water. Spin in salad spinner. Then store in a small container and leave in the fridge.
15. 15Duck sauce:
16. 16Roast duck bones and diced veg. then cover with water bring to the boil and simmer for 3 hours. Pass throw strainer then throw muslin.