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Duck Breast Recipe With Duck Leg & Swede Samosa - Great British Chefs
Ingredients
- 1 mallard, oven ready
- 1 knob of butter
- olive oil
- 100g of mirepoix
- 4 sprigs of thyme
- 5 peppercorns
- 2 juniper berries
- 1 bay leaf
- 1 shallot, peeled and finely chopped
- 1 tsp thyme leaves, chopped
- 1/2 garlic clove, crushed
- 570ml of brown chicken stock
- 100g of girolles
- vegetable oil
- oil
- butter
- 250g of pasta flour
- white wine
- 1 pinch of salt
- 1 swede
- 500g of rock salt
- 3 egg whites
- 1 tsp thyme leaves
- 4 parsnips, peeled, cored and chopped
- 300ml of milk
- 1 knob of butter
- salt
- pepper
- 1 handful of parsnip crisps
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