Grilled mallard with baby gem lettuce, crispy yolk and soy gel

  • Main
  • medium
  • 4
  • 2 hours 30 minutes

PT2H30M

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Ingredients

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Imperial

Glazed mallard

Red wine sauce

Soy gel

Baby gem lettuce

Crispy yolk

  • 4 duck eggs, yolk only
  • 100g of plain flour
  • 1 egg, for egg wash
  • 100g of Panko breadcrumbs
  • salt
  • vegetable oil, for deep frying

Garnish

1
For the red wine sauce, place a medium-sized pot over a high heat and add enough vegetable oil to coat the base of the pan. As soon as the pan begins to smoke, add the shallots, carrots, leek, garlic and celery
2
Cook until the vegetables reach a dark golden brown colour. Add the thyme, rosemary, bay, Port, wine and vinegar, turn down to a simmer and reduce until almost dry
3
Add the brown chicken stock and reduce again by half. Remove from the heat, strain through a fine sieve into another pan and set aside until required
  • 500ml of brown chicken stock
4
For the soy gel, combine the soy sauces, vinegar and water in a small pan and bring to the boil. Remove from the heat, stir in the agar agar and return to the boil
5
Remove from the heat, pour into a large bowl over ice to cool quickly. Pour into a shallow container and leave to set in the fridge for 45-60 minutes. Once set, blend and pass through a fine strainer.. Store in a squeezy bottle until required
6
To prepare the broad beans, blanch them in salted boiling water for 3 minutes. Strain and refresh in ice cold water. Strain again and peel off the layer of skin from the bean. Store in the fridge until required
7
For the crispy yolks, prepare a seasoned coating for deep frying. Carefully separate the yolks and place directly into the flour, dusting the entire yolk to coat. Use a spoon to lift the yolk from the flour and blow gently to remove any excess
  • 4 duck eggs, yolk only
  • 100g of plain flour
  • 1 egg, for egg wash
  • 100g of Panko breadcrumbs
  • salt
8
Place gently into the egg wash and spoon over to coat, then lift gently into the breadcrumbs and repeat the process. Store on a tray in the fridge until required
9
Before cooking the mallard, make the glaze. Combine the honey, five-spice, oil and vinegar in a bowl, whisk and set aside
10
To cook the mallard breast, season all over with salt and place, skin-side down, into a cold, non-stick pan over a medium heat. Allow the fat to gently render down, use a spoon or kitchen towel to absorb any excess that appears around the breast in the pan
  • 4 mallards, breasts only
  • salt
11
As soon as the skin is a golden colour - approximately 4-5 minutes, turn the breast over and use a pastry brush to start applying the glaze. Cook for an additional 2 minutes then remove from the pan and allow to rest in a warm place
12
Meanwhile, combine the butter, water, salt and pepper in a medium-sized saucepan and place over a high heat. While waiting for this to boil, separate the leaves of the baby gem lettuce and wash thoroughly
13
Place the leaves into the boiling liquid and cook for 1 minute. Meanwhile place the fryer on 180˚C, remove the crumbed yolks from the fridge and fry for 2 minutes until golden
  • vegetable oil, for deep frying
14
Remove the crispy yolks from the oil and the lettuce leaves from the boiling liquid. Drain both well on kitchen towel and leave in a warm place
15
Once nearly ready to serve, reheat the red wine sauce in a small pan over a low heat
16
Brush the mallard with more glaze and heat under a hot grill to crisp up the skin
17
Slice the duck into cubes and arrange with the warm baby gem lettuce onto plates. Balance the yolk on a baby gem leaf, squirt the soy gel around the plate and finish with the broad beans, coriander cress and red wine sauce
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