Confit Duck, Baked Cauliflower, Chickpea and Smoked Paprika Hummus with Watercress Dressing, Violet
Yields 2 portions
Enjoy with the Creation Reserve Pinot Noir
Beef Jus
100 g carrot, washed and roughly chopped
100 g celery leaves and washed
100 g onion, roughly chopped
100 g leek, washed and roughly chopped
1 kg roasted beef stock bones
500 ml Creation Merlot
5 sprigs thyme, washed
50 g vegetable oil
cold water to cover
100 g fresh fig purée
In a big pot with the 50 g oil, roast the vegetables, add the bones and cold water and simmer for 24 hours. Keep skimming off the fat. Strain stock into a new pot, add wine and reduce till jus consistency. Add 100 g fig purée and stir till mixed through.
Confit Duck
2 duck leg quarters
4 g cloves garlic
50 g onion
50 g carrot
20 g celery
10 g salt
300 g duck fat
30 g fig jus
Cut the vegetables up roughly and place in a deep oven tray with the duck. Cover with the fat and sprinkle the salt on top. Cover with foil and place in the oven at 120° C for 6 hours.
Remove the duck from the fat. Let it cool and vacuum it with some duck fat until needed. Store in the fridge. Strain the vegetables and keep the remaining fat for later use. Store in the fridge. Remove the duck from the fat and place it in a baking tray. Place in the oven at 180° C for 5 minutes. Baste with the fig jus and return to the oven for a further 4 minutes.
Smoked Paprika Hummus
150 g cooked chickpeas
25 ml vegetable oil
50 ml hot water
5 g maldon salt
5 g Smoked paprika
juice from half a lime
Blend all the ingredients in a bar blender till smooth. Add more salt and lime juice if needed.
Watercress Dressing
150 g watercress
60 g coconut yoghurt
60 g citrus ponzu
5 g vegetable stock powder/nutritional yeast
pinch of salt
Blend all the ingredients in a bar blender till smooth.
Cauliflower Steak
1 head cauliflower
5 g maldon salt
5 g fresh thyme
2 g garlic
20 g vegan butter
2 g dried mushroom powder
Fill a pot ¾ full of water and bring to the boil. Add salt. Boil the cauliflower for 10 minutes.
Leave to cool. Chop the thyme and garlic and mix. Cut the cauliflower like a steak (you should get about 2 steaks from one head). In a pan, add olive oil and season the steaks with salt. Sear the steaks on both sides, top with butter and herb, garlic mix and place in the oven for 5 minutes. Sprinkle with a pinch of mushroom powder before serving.
Plating
smoked paprika hummus
cauliflower steak
confit duck
fresh watercress leaves
2 violet flowers
Drizzle with the watercress dressing and top with fresh watercress leaves and a violet flower.
