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Pistachio & Chervil Crusted Duck Breast, Textures of Fennel, Velvet Cloud Sheep’s Milk, Pickled Radishes & Cabbage Crisps Recipe By Chef Daniel Lambert

Pistachio & Chervil Crusted Duck Breast, Textures of Fennel, Velvet Cloud Sheep’s Milk, Pickled Radishes & Cabbage Crisps By Chef Daniel Lambert

Pistachio & Chervil Crusted Duck Breast, Textures of Fennel, Velvet Cloud Sheep’s Milk, Pickled Radishes & Cabbage Crisps By Chef Daniel Lambert

Ingredients:
Serves 4

Duck Breasts
2 large duck breasts
25g butter
2 sprigs of thyme
Salt
Black Pepper

Pistachio & Chervil Crust
50g pistachios
50g toasted white breadcrumbs
5g fresh chervil
salt

Fennel Puree
2 large fennel bulbs (120g)
50g real butter
5ml vegetable oil
500ml cream
100g spinach
25ml pastis liquor
1 tsp fennel seeds

Pickled Radishes
1 red cherry belle radish
50ml white wine vinegar
50ml white wine
50ml filtered water
1/2 tsp black pepper corns
1 star anise

Velvet Cloud Sheep’s Milk Foam
1 shallot (8g)
1 clove of garlic (1g)
5ml vegetable oil
450ml velvet cloud sheep’s milk

Garnish
micro chervil
1 green cabbage leaf

Method:
Duck breasts
1. Score the duck breasts (skin side) and trim of any excess fat, it should look like a cross.
2. Season the duck breasts with the salt and black pepper.
3. Place the breasts in a cold cast iron pan, start to render down the fat on a low heat for (10 – 12 min approx.) until the fat is rendered down completely.
4. Keep straining the duck fat off the pan until the desired texture of the duck breast skin is achieved, then flip the breasts and add in the butter & thyme. Wait until the butter starts to foam and start to baste the breast.
5. Put the breast on a flat tray covering the skin with the pistachio & chervil crust.
6. Cook the duck breasts in a pre – heated oven for 5 mins @180 degrees Celsius, and then let them rest for 10 mins before slicing in half vertically.

Pistachio & Chervil Crust
1. Blitz all ingredients together in a food processor for 2 mins until a sandy texture is achieved & season with salt.

Fennel Puree
1. Start by heating up a large pot on high heat with butter, add in your oil first to stop the butter from burning too fast.
2. Finely chop the fennel and add to the pot with your toasted fennel seeds & pastis liquor, add a flame to this mix and burn off the excess alcohol.
3. When the fenell has softened turn the heat down to simmer simmer and pour in your cream, cook for a further 15 mins.
4. When thr fennely starts to break down and in the spinach & cook for 1 minute.
5. Transfer the mix to a food processor and pass the puree.
6. Set aside for later.

Pickled Radishes
1. Bring all ingredients to a boil and set aside to cool
2. Thinly slice the radish. (vegetable slicer recommended)
3. When the pickle is cool add in the sliced radishes and leave for 2 hours to infuse.

Velvet Cloud Sheep’s Milk Foam
1. Finely dice the shallot & garlic.
2. sweat off in a pot until soft.
3. Fold the mix into the sheep’s milk & strain through a fine sieve.
4. Pour the mix into an espuma gun or a cream gas gun with 2 gas chargers.
5. Set aside for later.

Garnish
1. Deep fry 1 cabbage crisp @ 180 degrees for 1 min.
2. Pick some fresh micro chervil and keep on a damp tissue.

Assembling
1. Cut the duck breasts vertically and place the plate.
2. Place a tablespoon of the fennel puree on the plate and swipe around the duck breast.
3. Use the espuma gun to release the aerated mixture of the sheep’s milk on to the plate beside the fennel puree.
4. Decorate with crispy cabbage leaf, micro chervil and the pickled radishes.
5. Serve immediately.

 

Pistachio & Chervil Crusted Duck Breast, Textures of Fennel, Velvet Cloud Sheep’s Milk, Pickled Radishes & Cabbage Crisps By Chef Daniel Lambert

 

RECIPE BY DANIEL LAMBERT

I am 24 years old, I am currently working as a Chef De partie, originally from Co. Leitrim, Drumshanbo but I am now living in Donegal Town, Co. Donegal. I am studying an honours degree in culinary arts at the killybegs college of tourism (Letterkenny Institute of technology) I have xcz been cooking professionally the past 5 years working in a lot of high end restaurants. I have worked for Neven Maguire in Mac Nean house in Cavan this year and I am back in the 2aa rosette restaurant at Harveys Point Hotel where I focus on my seasonality and new dishes with the best produce available around me. The main focus point of my dishes is that I cook in a contemporary style where I take one ingredient and cook it different ways to show how it can be presented in different textures. I am a strong believer that you should keep your friends close but your farmer closer so you can continue to work with the best seasonal produce around you.

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