Sundried Tomato & Duck Leg Risotto, Poached Duck Egg, Truffle
This week’s recipe is by Glenn Roach, Executive Chef of the Surf & Turf Restaurants in Macdonald Hotels & Resorts. Chef Roach introduced the Surf & Turf concept to Macdonald Rusacks Hotel, St Andrews and Macdonald Holyrood Hotel in Edinburgh. The concept will be introduced to Macdonald Marine Hotel, North Berwick.
Risotto Base
Ingredients:
• 1.1 litres organic stock, such as chicken, fish, vegetable
• 1 large onion
• 2 cloves of garlic
• ½ a head of celery
• 90 g Parmesan cheese
• 2 tablespoons olive oil
• unsalted butter
• 400 g risotto rice
• 2 wine glasses of dry white vermouth
• 50g sundried tomato
Method:
• Heat the stock. Peel and finely chop the onion and garlic, trim and finely chop the celery. Finely grate the Parmesan.
• In a separate pan, heat the oil and 1 small knob of butter over a low heat, add the onions, garlic and celery, and fry gently for about 15 minutes, or until softened but not coloured.
• Add the rice and turn up the heat – the rice will now begin to lightly fry, so keep stirring it. After 1 minute it will look slightly translucent. Add the vermouth or wine and keep stirring — it will smell fantastic. Any harsh alcohol flavours will evaporate and leave the rice with a tasty essence.
• Once the vermouth or wine has cooked into the rice, add your first ladle of hot stock and a good pinch of sea salt. Turn the heat down to a simmer so the rice doesn’t cook too quickly on the outside.
• Keep adding ladleful's of stock, stirring and almost massaging the creamy starch out of the rice, allowing each ladleful to be absorbed before adding the next. This will take around 15 minutes. Taste the rice — is it cooked? Carry on adding stock until the rice is soft but with a slight bite. Don’t forget to check the seasoning carefully. If you run out of stock before the rice is cooked, add some boiling water.
• Remove the pan from the heat, add 1 knob of butter, sundried tomatos and the Parmesan, then stir well.
• Place a lid on the pan and allow to sit for 2 minutes – this is the most important part of making the perfect risotto, as this is when it becomes outrageously creamy and oozy like it should be. Eat it as soon as possible, while the risotto retains its beautiful texture.
Confit Duck Leg
Ingredients:
• 25g of sea salt
• 2 sprigs of thyme, picked
• 4 duck legs, 200g each
• 1l duck fat, melted (or vegetable oil)
•
Method:
Mix together the salt and thyme leaves and rub into the duck legs. Salt-curing the meat acts as a preservative. Cover and leave to cure for 6 hours in the fridge
Preheat the oven to 120˚C
Rinse the cure from the duck and dry the legs thoroughly
Place the legs in an oven proof dish deep enough to contain the meat and cover with the rendered fat
Cover the dish with foil and place in the oven to cook for 3 hours or until the meat comes easily away from the bone
Leave to cool in the fat
Remove the legs from the fat and pat dry with kitchen roll before pan-frying to crisp up the skin or pulling the meat from the bone in delicious slivers to be used in fillings
Poached Duck Egg
• 2 Duck eggs
Half-fill a wide pan with boiling salted water and bring it to a light simmer over a medium heat.
Crack one of the eggs into a cup and gently pour it into the water in one fluid movement. Repeat with the rest of the eggs. You’ll see them begin to cook immediately – don’t worry if the edges look a little scruffy. Depending on the pan, a really soft poached egg should take around 2 minutes and a soft to firm one will need 4 minutes (it depends on the size of the eggs and whether you’re using them straight from the fridge).
Truffle Shavings
• 1 x Black truffle
On A mandolin slice the truffle as thin as possible (Always use the guard on the mandolin)
Dish Assembly
Once risotto is ready flake your duck leg through the risotto
In a bowl add your risotto in to the bowl then place your soft poached duck egg on top,
Pace shavings on top of the egg and add some wild herbs for garnish
Why are you making commenting on The National only available to subscribers?
We know there are thousands of National readers who want to debate, argue and go back and forth in the comments section of our stories. We’ve got the most informed readers in Scotland, asking each other the big questions about the future of our country.
Unfortunately, though, these important debates are being spoiled by a vocal minority of trolls who aren’t really interested in the issues, try to derail the conversations, register under fake names, and post vile abuse.
So that’s why we’ve decided to make the ability to comment only available to our paying subscribers. That way, all the trolls who post abuse on our website will have to pay if they want to join the debate – and risk a permanent ban from the account that they subscribe with.
The conversation will go back to what it should be about – people who care passionately about the issues, but disagree constructively on what we should do about them. Let’s get that debate started!
Callum Baird, Editor of The National
Comments: Our rules
We want our comments to be a lively and valuable part of our community - a place where readers can debate and engage with the most important local issues. The ability to comment on our stories is a privilege, not a right, however, and that privilege may be withdrawn if it is abused or misused.
Please report any comments that break our rules.
Read the rules here