Chefs: Simon, Dom, Jason
Members present: Simon, Jason, Dom, Howie, Dan, Jock, John, Pete.
Heston Blumenthal’s Brûléed Chicken Liver Parfait with Fig and Date Chutney.
Salad of Goose Gizzards Confit with Mushrooms, Fennel and Radish.
1 tin of goose gizzards confit, cleaned, trimmed and sliced
8 oz mushrooms, sliced
1 fennel, sliced with tough outer leaves removed
lemon juice and olive oil
Bake the gizzards in a little goose fat and salt and pepper for 20 mins. Slice the fennel and radish thinly and leave in iced water for at least 15 mins then spin dry. Fry the mushrooms over a medium heat until nearly dry then add a little salt. After a minute add the gizzards and cook for a minute.
To serve: arrange the fennel and radish on a plate then add some gizzard and mushrooms. Drizzle with lemon juice and olive oil.
Sticky Marmalade Duck Hearts with Apple and Celeriac Rosti and Duck Boudin in Port Gravy with Beetroot foam.
Duck and Port Gravy (adapted from The Constance Spry Cookery Book)
4 giblets, chicken or duck
800ml Chicken stock
mirepoix of carrot, celery, onion
Roast the giblets without the liver at 220degC in a little goose fat for 15 mins, turning a couple of times. Pour off the fat then pour over 100ml chicken stock and roast for another 15 mins. Add the pounded liver and another 200ml stock and simmer for 5 minutes. Strain through muslin and reserve.
Brown slowly mirepoix (1oz carrot, ½ oz celery, 2 oz onion) in ¾ oz goose fat, careful not to burn onion. Add ¾ oz flour and brown further. When the flower is turning a nutty brown, add 1 small chopped tomato and cook for another couple of minutes to remove the moisture. Add 500ml stock, 10ml mushroom peelings, bouquet garni and simmer for 1 hour. Depouiller the sauce (strain then simmer for 15 mins slightly tilted on a skewer, adding a spoonful of cold stock every few minutes, skimming any fat that rises). Add the port and the reserved juices above (which have now become gelatinous). Continue simmering until syrupy.
Apple and Celeriac Rosti
200g cooking apple
Mix salt and egg in a bowl then coarsely grate celeriac and apple into the bowl and mix again. Sprinkle over the flour then mix again. Leave to stand for 10 mins. Heat a little oil in a muffin tin at 200degC then firmly press some of the rosti mixture into each hole. Drizzle with oil then bake for 30 mins. Turn over, drizzle with a little more oil then bake for another 30 mins.
Sticky Marmalade Duck Hearts
60ml home made Seville orange marmalade
35ml soy sauce
20ml balsamic vinegar
Juice and rind of half an orange
1 clove of garlic, crushed
Remove any fat and cartilage from the hearts and cut in half lengthways. Marinate hearts in marmalade, soy sauce, orange juice and rind and garlic for 30 mins before cooking. Heat goose fat in large frying till smoking hot then pan fry for 1 minute each side then put aside to rest. Pour off excess fat then deglaze pan with marinade and reduce till syrupy.
1 extra large beetroot
Carrot, onion, celery.
Place all the ingredients in a pan and simmer for 1 hour. Strain and reduce to the desired concentration. Add Emulzoon and Xanthazoon (from Biozoon) and froth up using a handheld blender.
1 tin of duck boudin
Arrange into patties and then roast in a hot oven for 10 mins.
To serve: Place the duck hearts on the rosti and drizzle over a little of the reduced marinade. Place the boudin nearby and drizzle a little gravy over the top and then down one side, laying some beetroot foam on the other side.
Roast the tails at 220degC for 1 hour with a liberal sprinkling of salt for a deliciously crispy starter.
Place the stock and the remaining ingredients in a large pan and simmer gently for about an hour. Serve with spanish pueblo bread (courtesy of the Barbakan deli).