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Pan-roasted breast of mallard with a samosa of braised leg, salt-baked swede, parsnip purée

Pan-roasted breast of mallard with a samosa of braised leg, salt-baked swede, parsnip purée

Pan-roasted breast of mallard with a samosa of braised leg, salt-baked swede, parsnip purée

  • Main
  • medium
  • 4
  • 3 hours 35 minutes, plus chilling samosa pastry

PT3H35M

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1
For the mallard, preheat the oven to 180°C/Gas mark 4. Remove the legs and wings from the mallard and after seasoning the legs and wings lightly colour with the butter and oil in a hot pan
  • 1 mallard
  • 1 knob of butter
  • olive oil
2
Add the mirepoix, the sprigs of thyme, peppercorns, bay leaf and juniper berries, then continue to sauté the legs until lightly coloured, add the stock to the pan and bring to the boil. Cover the pan and put the same pan in the oven, heat through on a low heat until the meat is falling off the bone
  • 100g of mirepoix
  • 570ml of brown chicken stock
  • 4 sprigs of thyme
  • 5 peppercorns
  • 1 bay leaf
  • 2 juniper berries
3
Remove the legs and wings from the stock (reserve the liquid for making the sauce). Allow the legs to cool just enough to handle and then pick all meat from the bones
4
To make the samosa pastry, mix the pasta flour with a good pinch of salt in a bowl. Add white wine slowly until the flour comes together to make a firm dough. Knead until very smooth and then rest in the fridge
  • 250g of pasta flour
  • white wine
  • salt
5
For the salt baked swede, first preheat the oven to 180°C/Gas mark 4. Wash and dry the swede. Mix together the rock salt, egg whites and a small handful of picked thyme in a bowl
  • 1 swede
  • 500g of rock salt
  • 3 egg whites
  • 1 tsp thyme leaves
6
Brush the bottom of the baking tray with a layer of the salt mix and sit the swede on top. Carefully build the salt mix around the swede until the vegetable is completely covered from top to bottom
7
Bake for 1 ½ hours then remove and leave to cool slightly before cracking the crust open. Peel ready for serving and slice into wedges
8
To make the parsnip purée, simmer the chopped parsnip in milk until very soft. Once cooked, strain the parsnips and blend until smooth with a knob of butter and a little of the milk if needed - you should have a loose, very smooth consistency. Season with salt and pepper
  • 4 parsnips
  • 300ml of milk
  • 1 knob of butter
  • salt
  • pepper
9
For the samosa filling sweat the chopped shallot and garlic in butter until soft and mix with the leg meat and chopped thyme, season well. Add a little cooking juice to moisten the mix and roll out between two pieces of parchment paper to a thickness of 4mm
  • 1 shallot
  • 1/2 garlic clove
  • 1 tsp thyme leaves
10
Refrigerate until firm. Reduce the rest of the cooking juice, finishing with a little butter, then strain through a fine sieve and check the seasoning, this will be the sauce used when to finish the dish
  • 1 knob of butter
  • salt
  • pepper
11
Roll the samosa pastry through the pasta machine and take down to setting 1. Cut the now chilled leg meat into small triangles and wrap in the pastry, sealing the edges well
12
For the mallard crown, preheat the oven to 190°C/Gas mark 5. Colour all sides of the bird in a pan with a little butter and oil then rest on its base, and roast for 6-10 minutes. Allow to rest before carving
  • butter
  • oil
13
To serve the dish, reheat the parsnip purée, swede and sauce. Sauté the girolles in a little olive oil and butter. Deep fry the samosas until golden and slice the mallard breast
  • olive oil
  • 1 knob of butter
  • vegetable oil
  • 100g of girolles
14
Spread a little parsnip purée across the warmed plates and top with the salt baked swede, girolles and the mallard. Finish with the samosas, some sauce and parsnip crisps
  • 2 2/3 handfuls of parsnip crisps

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Ingredients

Metric

Imperial

Mallard

Samosa pastry

Salt baked swede

For the parsnip purée

To plate

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Pan-roasted breast of mallard with a samosa of braised leg, salt-baked swede, parsnip purée

 
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