Island Life Magazine Ltd October/November 2010 | Page 154

food

Island Life - October/November 2010

Adam Fendyke

Goodmans Bistro - Ventnor

Two Way Duck with
Griottine Cherries
Ingredients
2x Confit Duck legs (good
quality confit duck can be
bought tinned from Our Deli
in Ventnor)
300g Isle of Wight salad
leaves (available from Farmer
Jacks in Arreton)
Olive oil to dress salad
1x Smoked duck Breast
(available from our Deli in
Ventnor)
1x Orange, juiced and zested
½ Bunch of coriander
1x Shallot Finely Chopped
6x Slices of White Bread
(crust removed)
250ml Balsamic Vinegar
18x Griottine Cherries
(cherries soaked in Kirsch)
1x Egg

Confit Duck Method (If no
pre-packaged Confit available)
1. Place raw duck legs into a deep baking
tray or tub, cover completely in rock salt or
curing salt for 12 hrs.
2. Rinse legs under cold water removing all
excess salt and pat dry with kitchen paper.
3. Place back into deep oven proof tray and
submerge completely in duck fat.
4. Cook in a low oven at 120˚ for 2 ½ hrs.
5. Remove from oven and allow to cool, the
duck is now ready to use.

Duck Roll Method
1. Pick down duck meat and mix with orange
juice, zest and chopped herbs, season to
taste with salt and pepper.
2. Roll bread thinly approx 2mm, and evenly
distribute the mixture between the 6 slices.
3. Crack and beat the egg.
4. Carefully roll bread into a cylinder,
resembling a spring roll, and stick edge
together with the beaten egg.
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5. Place balsamic vinegar and 250ml kirsch
from griottines into pan, and reduce by half
over a medium heat.
5. Pan fry roll in some of the reserved
duck fat until golden brown and place in
a preheated oven 180˚ to finish for 3-4
minutes.
6. Slice smoked duck breast as thinly as
possible allow 3 slices per portion.
7. Neatly spoon some of the reduction onto
the plates sparingly.
8. Arrange slices of smoke duck evenly on
the plate.
9. Remove duck rolls from the oven and slice
into 3, and arrange on the plates.
10. Dress salad leaves in a good quality Olive
oil and season with salt and pepper. Place
dressed leaves in the centre of the plate.
11. Finally place a griottine cherry on top
of piece of cut duck roll, and the dish is
finished.

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