DUCK AND MUSHROOM “POT AU FEU”

  • 60g Butter
  • 500g Button mushroom (cut in quarters)
  • 65g Honey
  • 65g Soya Sauce
  • 65g Sherry vinegar
  • 500g Chicken stock
  • 100g Brown butter
  • 20g Ginger (finely chopped)

As a garnish per portion

  • 15g Shimiji mushroom
  • 30 g Peas
  • 15g Chinese cabbage
  • 40g mushroom from broth
  1. Sauté the mushroom in the butter till brown.
  2. Deglaze with sherry vinegar and reduce by half.
  3. Add honey and soya sauce, reduce by half and add the chicken stock. Simmer for 15 minutes then add the julienne of ginger and leave to infuse.
  4. Gradually whisk in the beurre noisette (brown butter) which can be made a day in advance.

WHEN DO YOU ADD THE PEAS,CABBAGE etc

For duck leg confit

  • 100g Maldon salt
  • 5g Crushed black pepper
  • 12g Garlic
  • 25g Caster sugar
  • 4g Lemon thyme
  • 1 stick Lemon grass

Blend all the above ingredients to a coarse paste

Season the duck leg with this. (If you want to be cheffy and precise put 50 grams of the above mix to 1 kg of duck leg and refrigerate for one day). Keep turning every couple of hours, if time allows.

The nest day wash the duck leg and confit it in duck fat on a low heat (140C???) for around 3-4hrs until it is tender.

When your guests arrive put the duck leg skin side down in a non-stick pan on a gentle heat with some of the duck fat and let it crisp up to perfection!

Put the crisp duck leg in a bowl and pour over the beautiful warm broth. Add the cooked peas, raw?? Chinese cabbage  …and voila !!! you have your pot au feu ‘Asiatique’.

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