Duck, pickled radish and Peking consommé

Served 1 in the competition

For the consommé

1 whole Peking duck remove the legs and breasts; you just want to use the carcass for flavour

1 duck leg

3 spring onions finely chopped

1 star anise

½ chillies finely chopped

1 tbsp. coriander seeds

1 stick of lemongrass finely chopped

100g shiitakes cut in half

3 coriander stalks left whole

100ml soya sauce

2 litres of chicken stock

½ chicken breast

4 egg whites

1 spring onion

100ml light soy sauce

2 limes

Consommé

1)Place Peking duck in pressure cooker with 1 duck leg, 3 spring onions, 1 star anise, ½ chilli, 1 tablespoon coriander seeds, 1 stick of lemongrass, 50g shiitakes, 3 coriander stalks, 100ml soy sauce, 2 litres of chicken stock and cook for one hour.

2)Pass and reduce by half. Check seasoning with soy sauce and lime juice.

3)Blitz ½ chicken breast, 4 egg whites, 1 spring onion, 50g shiitakes and whisk into stock

4)Cook for 10 minutes and pass through coffee filter

For the duck filling

Duck leg

50ml consommé (see above)

20ml Soy sauce

1 leaf coriander, chopped

For the duck filling for the raviolis

1)Flake down the duck leg and add the consommé stock,soya sauce to taste and coriander. Mix to combine. Should have a fine mix.

For the 3 ravioli

275g 00 Pasta flour

2 whole eggs

3 egg yolks

2 tbsp. extra olive oil

Pinch of salt

3x 5g duck meat filling (see above)

Knob of unsalted butter

3 ravioli

1)Blitz pasta flour, 2 whole eggs, 3 egg yolks, 2 tablespoons extra olive oil, pinch of salt and until it resembles breadcrumbs

2)Rest for 20 minutes and then roll out to the thinnest setting using the pasta machine

3)Roll 5g of the duck leg meat filling and roll into a small bowl. Repeat 3 times

4)Then use 3x5g of the duck leg meat filling and roll into small balls and place into the middle of the pasta raviolis.

5)Place pasta on top and seal and then cut out with the smallest cutter and leave in the fridge for 20 minutes

6)Cook for 2 minutes in boiling water. Drain and season with salt and a tablespoon of olive oil

7)In a separate pan reduce some of the consommé down and with a knob of butter until glaze and then place the ravioli in the pan and glaze.

For the duck

1 duck breast

Knob of butter

3 sprigs of thyme

Salt

Pepper

Duck

1)To serve the duck, season with salt and pan fry skin down for 10-12 minutes

2)Next place in oven for 8-10minutes at 170degrees.

3)Turn the breast and cook for a further 3 minutes on the stove with a knob of butter and a couple of sprigs of thyme. Rest for 5 minutes

4)Cut in half and then season

For the Pomme Anna

100g unsalted butter

1 large king Edward potato

Salt

25ml Olive oil

Unsalted butter 10g to pan fry

Pomme Anna

1)Melt 100g butter in a pan

2)Peel 1 large potato and thinly slice and season with salt

3)Layer in a ceramic container width 10cm, length 12cm and 5cm depth with a little olive oil and silicon paper. 1 layer of potato with 1 layer of butter 8 times.

4)Cook in the oven for ½ hour at 170 degrees or until cook through.

5)After this, press with a ceramic container of the same size. With silicon paper in between the potato and container. Then chill in the fridge for 1 hour

6)After 1 hour, cut into 1cm rectangles

7)Pan fry these rectangles until golden brown on both sides with a little bit of olive oil and butter

For the bokchoi

2 Bok choi

100ml consommé (see above)

Salt

50g unsalted butter

Bok choi

1)For the bokchoi remove the leaves. Cook in 100ml of consommé (see method for consommé) and 50g butter, bring to the boil in a small pan, add the leaves with a little salt and cook with a lid for 1-2 minutes until wilted, but still retaining a bite.

For the pickled vegetables

50ml rice wine vinegar

50g palm sugar

50g water

1 large carrot- 2x7cm rectangles

50g red radish – 2x7cm rectangles

100g mouli – 2x7cm rectangles

Cucumber - 2x7cm rectangles

Pickled vegetables

2)Thinly slice the mouli, radish and cucumber into 2x7cm rectangles and then blanch in a pan for 30 seconds each (except for the cucumber)

3)Refresh in ice water and then brush using the pickle from the starter (see method for pickle)

4)Boil together for 1 minute the rice wine vinegar, palm sugar and water.

5)Season with salt and brush with the pickle and layer up 1 radish, 1 cucumber, 1 mouli, so you have three layers of each, and then place in a vac pack bag.

6)Vac pack to high pressure and water bath for 10 minutes at 65 degrees before serving.

Garnish

For the shredded duck

5cm square /Shredded Peking duck, finely sliced

Olive oil

Shredded duck

1)Finely slice off some Peking duck from the breast (see above)

2)Fry in oil in a pan until crispy for about 2 minutes

For the shallot rings

1 shallot – cut into thinly sliced rings (x3)

1 tbsp. milk

1 tbsp. flour

Shallot rings

1)Thinly slice and then place into a bowl of milk then a bowl of flour and then a bowl of milk and then four again

2)Deep fry at 180c for about 1 minute

Chilli, finely chopped

Micro coriander – 1 leaf

To plate

1)In a large bowl, place the drained Bok choi in a line in the centre of the bowl.

2)Cut the duck breast in half-length ways. Season with sea salts.

3)Place cut side up on top of the wilted greens.

4)Remove the compressed pickled vegetables from the vac-pack bag and place on the right hand side of the duck breast length ways.

5) Place the pomma Anna on the opposite side.

6)Place three ravioli one on top of the duck, pomma Anna and pickled vegetables.

7)Place the shredded duck on the right side of the duck breast with the 3 shallot rings, chillies and a leaf of micro coriander on top.

8)Serve the consommé in a jug about 250ml.