I love the combination of this classic of confit of duck with fresh langoustine. A take on a posh ‘surf and turf’, the duck works so well with the langoustine.
1 confit duck leg (see below)
Veal jus (see below)
1 packet won-ton wrappers
1 egg yolk, beaten
4 plump langoustine tails
Veal jus, as required
1 squeeze lemon juice
Salt, to taste
1 handful baby spinach
Brazil nuts, shaved
Nantoise bubbles (see below)
Confit duck legs
4 large duck legs
1 litre confit oil, ideally duck fat
1 garlic bulb
2 sprigs thyme
475ml langoustine jus
1500ml double cream
50ml lemon juice
5kg fresh veal bones
1 bay leaf
2 dsps tomato purée
75cl red wine
First remove the meat from the confit duck leg. Make sure that there are no bones, sinew or lumps of fat left in the meat. Shred the duck leg quite finely between your fingers and add a few drops of veal jus so that the duck binds together. Season with a little salt and add a few drops of sherry vinegar.Place eight sheets of the won-ton wrappers on to a lightly floured surface and brush each one with the egg yolk. Spoon even amounts of the duck mix into the centre of each sheet.Place another won-ton sheet on top of the duck and gently press the two layers together, making sure not to leave any air pockets in the ravioli. Trim the ravioli into a round shape and place to one side.
Remove the shells from the langoustines and remove the intestine pipe by twisting the very tip of the tail and pulling gently.
Preheat the oven to 180°C. Place the bones into a high-sided roasting tray and place into the oven until golden brown, around 20 minutes. Remove the bones from the tray and place into a large stock pan. Peel and chop the vegetables and add them along with the bay leaf to the roasting tray used for the bones. Place the pan containing the vegetables onto the heat and stir around until they start to turn brown then add the tomato purée and the wine. Stir this together well and then add to the bones. Top the saucepan up until the water just covers the bones and gently bring the stock up to the boil, skimming with a ladle all the time to remove any impurities that float to the top. Gently simmer the stock for 8 hours, skimming all the time. Pass the stock through a fine sieve or muslin if you have it and pour the liquid back into a clean saucepan. Reduce slowly until the liquid is a gravy consistency. Reserve in the fridge (it will keep for 4 to 5 days) or freezer until needed.
Place the veal jus into a saucepan and slowly bring up to the boil, then remove from the heat and add a few splashes of sherry vinegar, check the seasoning with salt and cover with clingfilm until needed.
Confit duck legs
Place the duck legs onto a tray and sprinkle with the salt. Leave to cure for 4 hours. Remove from the salt and wash under cold water, then place into a thick-bottomed saucepan and cover with the confit oil along with the garlic and thyme.Place on a low heat and confit for 5 hours.Gently remove the duck legs from the oil and place into the fridge to cool and set. Once firm remove the duck legs from the fridge and trim them with a knife. Spread a good portion of the tapenade on to the skin side of the duck leg and then sprinkle with plenty of breadcrumbs.
Boil the langoustine jus in a saucepan then add the cream, lemon juice and water and bring back up to the boil. Add the salt to taste.
Place a pan of salted water on the heat and bring to a rolling boil, then add the ravioli and cook for 3 minutes.Sauté the langoustine tails in a sauté pan with a little vegetable oil for around 1 minute on each side, remove the pan from the heat and finish with the butter, lemon juice and salt. Add the spinach and allow it to wilt, then pour the langoustines on to a plate.Remove the spinach and place in the centre of four warm serving dishes, remove the ravioli from the water, drain on a piece of cloth and then sit on top of the spinach.Place a sautéed langoustine on top of the ravioli and then spoon a small amount of the veal jus around the ravioli. Garnish with a few pieces of shaved Brazil nuts and the foam. Serve straightaway.
Following the success of the inauguralEat JerseyFood Festival last year,we are delighted to announce that the eventwill once again be running for 2016.
From Thursday 3 to Sunday 6 November, Executive Head Chef Mark Jordan will be joined for a second year at The Atlantic Hotel,by a prestigious line-up of 11 renowned chefs from the Channel Islands and Britain in a celebration of the gourmet produce and fine-dining in Jersey.
Find out more about Chef Mark Jordan and Eat Jersey!here…