Grilled mallard with baby gem lettuce, crispy yolk and soy gel
Item 1 of 1
- medium
- 4
- 2 hours 30 minutes
Contrasting yet complementary elements of texture and flavour come together to make this mallard recipe satisfy all of the senses. When making Josh Eggleton's recipe, be careful not to add the glaze to the breast too early, as a burnt result will taste bitter and spoil the dish.
First published in 2015
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Ingredients
Metric
Imperial
Glazed mallard
- 4 mallards, breasts only
- salt
- 200g of honey
- 3 tsp Chinese five-spice powder
- 4 tsp rapeseed oil
- 40ml of sherry vinegar
Red wine sauce
- 1 banana shallot, thinly sliced
- 1 carrot, thinly sliced
- 1 celery stick, thinly sliced
- 1 leek, thinly sliced
- 1 garlic clove, minced
- 1 sprig of fresh thyme
- 1 sprig of rosemary
- 1 bay leaf
- 200ml of red wine
- 50ml of red wine vinegar
- 100ml of port
- 500ml of brown chicken stock
- vegetable oil
Soy gel
- 100ml of soy sauce
- 100ml of sweet soy sauce
- 100ml of cider vinegar
- 200ml of water
- 5g of agar agar
Baby gem lettuce
- 2 baby gem lettuces
- 50g of butter
- 50ml of water
- 1 pinch of salt
- 1 pinch of pepper
Crispy yolk
Garnish
- 100g of fresh broad beans, removed from pod
- coriander cress
SAVE RECIPE
Equipment
- Squeezy bottle
- Fine strainer
Method
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
- 1 banana shallot, thinly sliced
- 1 carrot, thinly sliced
- 1 celery stick, thinly sliced
- 1 garlic clove, minced
- 1 leek, thinly sliced
- vegetable oil
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
- 1 sprig of fresh rosemary
- 1 sprig of fresh thyme
- 1 bay leaf
- 200ml of red wine
- 50ml of red wine vinegar
- 100ml of port
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
- 100ml of soy sauce
- 100ml of sweet soy sauce
- 100ml of cider vinegar
- 200ml of water
- 5g of agar agar
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
- 100g of fresh broad beans, removed from pod
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
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
- 200g of honey
- 3 tsp Chinese five-spice powder
- 4 tsp rapeseed oil
- 40ml of sherry vinegar
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
- 2 baby gem lettuces
- 50g of butter
- 50ml of water
- 1 pinch of salt
- 1 pinch of pepper
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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