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Introducing August’s recipe of the month… Confit duck leg, guinea fowl fondant, aubergine and red pepper fricassee, wilted pak choi and hazelnut broth.
This recipe is from our summer menu, lead by Head Chef Trainer Sebastien at The Clink Restaurant in Cardiff. The recipe below shows he preps and cooks the dish to train our prisoner learners.
Meat fondant:
12 duck legs, 12 duck breast, 12 guinea fowl legs, 12 guinea fowl breasts, oil/fat to cover, 6 bay leaves, 1tbsp peppercorn, 1 bunch thyme.
Prepare all the poultry, and place in a deep ovenproof tray, add the remaining ingredients and oil/fat to cover. Cook at low heat (115/120’c) in the oven (preferably overnight).
Remove the meat from the fat and pick through. Season with salt, pepper and paprika. Place onto clingfilm and roll tightly into 8cm wide logs. Cool rapidly.
Fricassee:
4 aubergines, 6 red onions, 12 red peppers, 1 red chilli, 4 cloves garlic, salt, pepper, paprika, 4 bay leaves, 2 tbsp tomato puree, 100ml red wine vinegar, 200ml chicken stock
Prepare all the vegetable and sweat gently in olive oil until tender. Add the seasoning, vinegar, tomato puree and chicken stock and cook slowly until the required consistency is achieved.
Broth:
12 shallots, 4 bay leaves, 4 litre chicken stock, 1 cinnamon stick, 100ml hazelnut oil, 50ml hazelnut syrup, salt, 500gr chopped toasted hazelnuts.
Prepare the shallots and sweat lightly in the hazelnut oil. Add the chicken stock apart from the hazelnut. Bring to the boil and simmer until reduced by 1/3rd. Take off the heat and cool rapidly. Add the hazelnut to order when serving.
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