Wiltshire Farm Duck
Martin Baker from Truffles restaurant’s delcious Wiltshire Farm Duck
Prep Time 20 Minutes
Cook Time 1 Hour
Martin has recently taken over Truffles restaurant at Rookery Manor in Somerset.
Martin is from the old school of cooking. Having first been trained at Accrington and Rossendale College for 2 years, he was then classically trained by Masterchef’s Stuart Cameron of Turnberry Golf Resort and by Ian Brady at the Royal County in Durham. Martin has also cooked under Marco Pierre White & Harveys and Gordon Ramsey & Hospital Road.
More locally, Martin and his team have achieved many accolades, with Cadbury House, Tracy Park, Stone Easton Park and Beechfield House all gaining 2 Rosettes for outstanding creative cooking, along with gold awards from South West Tourism and various other magazine reviews.
Martin takes great pleasure in training the Chef of tomorrow. When time allows, teaches and provides demonstration classes at Weston College. Martin also judges competitions including the Lion’s Young Chef of the Year.
- 2 duck breasts
- 1 confit leg
- Salt & pepper
- 1 garlic clove
- Smoked rapeseed oil
- 1 carrot
- 1 celery stick
- 1 shallot
- 1 leek
- 1 orange
- 1 potato fondant
- 250g butter
- 1 parsnip
- 5 baby carrots
- 6 broccoli tenderstems
- 50g honey
- 50g feta cheese
- 20g mint
- 20g, 70% dark chocolate
- 170g pane’ mix flour
- 1 egg
- 170g breadcrumbs
- Half pint milk
- 150ml cream
- 250ml jus
- Fill your sous vide water bath with water and preheat to 64ºC (147.2ºF).
- Place the duck breasts into vac bag with seasoning, thyme, garlic and a drizzle of oil. Seal the bag and place into the sous vide water bath for 45 minutes.
- Whilst the duck breast is cooking, pick down the confit duck leg meat and keep to one side. Peel prep and fine dice the carrot, shallots, celery and leek, then place into pan and fry gently with a splash of oil and butter.
- Once cool, mix in with the duck leg meat, roll into a sausage shape. Next toll in flour, then the egg and lastly the breadcrumbs and fry until golden.
- Simmer the parsnips in the milk and cream until soft, then blitz into a puree using the honey to sweeten,
- Place potato fondants onto a buttered pan along with seasoning, once brown on both sides, place into the oven for 15 minutes.
- Once the duck meat is cooked, remove from water and submerge whilst still in vac bag into an ice bath to cool. Once chilled, remove from vac bag and pat dry.
- Place the duck breast skin side down into a saucepan and heat gently to render down the fat. After 8 – 10 minutes, flip the duck breast over, adding a knob of butter. Heat for 3 – 4 minutes, then remove the duck breast and rest on a cooling rack.
- Using the same pan, drop in your jus and add the chocolate, heat slowly.
- In emulsified water, cook the carrots and broccoli. Drain off excess water before serving.
To plate up, square off the duck breasts with the parsnips puree on the bottom of the plate. Place the fondant potatoes off centre with the duck croquette in half. Scatter feta and chocolate with a splash of jus and finaly arrange carrots and broccoli neatly.