Ingredients
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Rough Puff Pastry
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250 grams Butter
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250 grams Flour
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125 grams Water
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Red Wine Sauce
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1 1/2 bottle red wine
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1/2 bottle port
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2 bottle Madeira
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shallots
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bay leaf
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Thyme
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Garlic
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Turnip Puree
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1 kilogram turnips
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50 grams Butter
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50 millilitres Water
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250 millilitres double cream
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Assembly
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mushrooms
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spinach
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duck eggs
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Vegetable Oil
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sorrel
Directions
Rough Puff Pastry
- Finely dice the butter, keep it cold.
- In a large bowl work the diced butter into the flour/salt with your fingers until it is almost at the breadcrumb stage, but still keeping a few lumps of butter there.
- Add the water and bring the pastry together.
- Form into a block and refrigerate for an hour.
- Roll the pastry out until the thickness of a one pound coin, we use a pasta machine set to 5.
- Cook the sheets of puff pastry between two heavy metal trays lined with greaseproof paper at 160C for 20 mins, or until golden brown.
- Use a large round cutter to cut discs of the pastry out.
Red Wine Sauce
- Sweat of briefly the sliced shallots in a little vegetable oil.
- Add onto this the red wine and reduce to a syrup.
- Then add the port and madeira and reduce by 2/3.
- Add the veal stock and herbs and cook on the stove gently for 3 hours.
- Add salt to taste.
Turnip Puree
- Peel and dice the turnip.
- Place the turnip in a pan with the butter and water.
- Cook with a lid on a low heat until soft.
- Add the cream and bring to the boil.
- Remove from the heat and, using a high speed blender, blend until smooth.
- Season to taste.
Assembly
- Sautee a duck heart, keeping it very pink. Put to one side.
- Cook some mushrooms, any firm variety will do, and some bacon lardons.
- Cook a small amount of spinach and keep warm.
- Warm some turnip puree.
- Warm some red wine sauce and place into it the mushrooms, lardons and duck heart, cut in half.
- Gently fry a duck egg using a little vegetable oil. Cut out the egg using the same cutter used to cut the pastry.
- Place the spinach in the centre of a plate.
- Place the disc of puff pastry on top.
- Spread some turnip puree onto the pastry and place three small spoonfulls around.
- Place the fried duck egg on top.
- Place the red wine sauce with the sautéed duck heart, mushrooms and lardons around the egg.
- Garnish with the sorrel.