SPICED CONFIT DUCK AND PLUM PASTILLA WITH JERUSALEM ARTICHOKE PUREE, A MUSHROOM GASTRIQUE, PLUM CHUTNEY & DUCK JUS

Serves 4

400 g duck leg confit meat, shredded

30 ml plum sauce

10 g coriander

10 ml oyster sauce

5 ml soya sauce

2 ml sesame oil

4 sheets spring roll pastry

2 potatoes

Salt to taste

Combine all the ingredients except the sheets of spring roll pastry and potatoes, season with salt and reserve until needed. Peel the potato and cut into long ribbons using a turning slicer. Blanch in boiling water for 15 seconds and refresh in iced water. Strain off the potato ribbons and dry well, reserve until needed. Place the duck mixture on the sheet of spring roll pastry at the bottom closest to you, wrap it tightly and fold in the sides to form a spring roll. Wrap the spring roll tightly in the potato ribbons and reserve until needed.

Plum chutney

½ onion, finely diced

50 ml vegetable oil

6 plums, seeded and diced

10 g Chinese 5-spice

100 g rice vinegar

100 g palm sugar

Salt to taste

Sweat the onion in the oil until translucent; ensure that salt is added from the beginning. Add the Chinese 5-spice and cook for a further minute. Add the plums and cook until they begin to break apart; add the rest of the ingredients at this stage. Cook the chutney until it looks glossy and rich, season with salt to taste. Cool and reserve until needed.

Jerusalem artichoke puree

300 g Jerusalem artichokes, peeled and chopped

80 g butter

80 ml cream

5 g salt

Sweat the artichokes in the butter in a pot with a tight-fitting lid; salt must be added from the beginning. Once the artichokes are soft, add the cream and cook for a further three to four minutes; blend until smooth.

Mushroom gastrique

100 g portobellini mushrooms, sliced

100 ml rice wine vinegar

80 g palm sugar

100 ml water

20 ml mirin (sweet rice wine)

Heat up the all the ingredients, except for the mushrooms, in a pot until the sugar is dissolved. Once the temperature gets to 60°C, add the mushrooms and cool in the liquid. Reserve until needed.

Duck jus

1 kg duck bones, chopped and roasted

50 ml oil

1 onion

1 carrot

1 celery stick

2 garlic cloves

2 g ginger

2 tomatoes, chopped

1 orange, peeled and juiced

5 cardamom pods

2 star anise

2 cloves

½ small lime

Sweat the vegetables in the oil until soft; add the roasted bones, orange juice and spices. Cover with water and bring to the boil, skim and simmer for three hours. Strain the stock and reduce until it is concentrated and very flavourful. Finish with a knob of butter and a squeeze of lime juice, salt to taste.

To serve

Deep-fry the pastilla for four minutes at 170°C. While the pastilla is frying, warm the puree, chutney, mushroom gastrique and jus. Drag a spoonful of puree across a warm plate, quenelle the chutney and scatter the mushrooms. Remove the pastilla from the fryer and cut it in half, dress the plate with it and sauce the jus around it as artistically as possible. Garnish with micro herbs or chervil; serve at once.

- Peter Tempelhoff, The Collection by Liz Mc Grath