Hartford House

The Home of Good Conversation, Fine Wine and Classic Horses.

Award-winning hotel and restaurant situated at Summerhill Stud on the picturesque KwaZulu-Natal Midlands Meander, South Africa.

Filtering by Tag: Duck

Duck Breast Recipe

Duck Breast Photo : Jackie Cameron

Duck Breast
Photo : Jackie Cameron

Duck Breast

Duck breasts, can be pan seared and cooked in a very hot oven. With all poultry I suggest you place a little water at the base of the pan to maintain as much moisture as possible. This means a combination of poaching and roasting. Internationally, duck breasts are served rare but I find our South African ducks a bit 'chewy', so I tend to serve this dish medium-rare to medium, depending on the quality of the duck.

Ingredients:

Duck Breasts

Duck Fat

Maldon Salt

Method:

1) Clean the duck breast, allowing a few mm of extra fat around the breast. If you cut the duck fat too close to the breast meat when you sear the breast it will curl up. Remove any thick sinew from the base of the breast and score the fat with a sharp knife forming a crisscross pattern

2) Heat a pan; add a small amount of duck fat. Place duck breast skin side down into the pan. The longer this step the better the more fat will be extracted from the duck fat. As the breast sears so the pan will full with duck fat, keep on removing this to ensure they are searing rather than frying. Continue searing until the fat is crispy. Then turn the breasts over for a few seconds

3) Place onto a tray with water underneath and a sprinkle of Maldon salt on top

4) Into a hot oven, 260°C, for a few minutes-anything from 5-10 minutes until desired doneness. Remove from the oven, cover with tinfoil and allow resting for a few minutes. Slice and serve

Please post your comments and any food-related questions below.

I look forward to hearing from you.

jackie cameron

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713

Duck Confit Recipe

Duck Confit Photo : Jackie Cameron

Duck Confit
Photo : Jackie Cameron

Duck Confit

Duck thighs can be confit (cooked in their own fat), on simmer, for three hours. Keep in an airtight container with an inch of duck fat to cover all the meat. This process, used in days gone by, preserves the flesh and the result is a deep, dark meat when oven heated to serve. It is succulently juicy with a crispy skin.

Duck Fat

Method:

1) When deboning and portioning a duck-remove all excess duck fat from the thighs and breasts together with any extra fat on the carcass

2) Place all of this into a saucepan and cover with cold water

3) Bring to the boil and allow simmering, you may need to top up with water, simmer until the duck fat pieces are very crispy and have released all the liquid fat. Refrigerate for later use

4) If you find you do not have enough duck fat to confit your thighs add equal quantities of salted butter to sunflower oil (cheats duck fat!)

Duck Confit

Ingredients:

Deboned Duck Thighs

Fine Salt

Duck Fat

Maldon Salt

Method:

1) Lightly salt the duck thighs and leave overnight in a covered oven tray

2) Rinse the salt off in the morning and pat dry

3) Place the thighs into a heavy based pot and cover with duck fat

4) Bring to the boil and allow simmering for three hours. Never allow the duck fat to boil, if this is the case, switch the pot off and allow slight cooling and then place back on the heat

5) When cooked and beautifully tender, cover the pot with tin foil and leave off the heat, out of the fridge overnight

6) On service heat an oven to 260°C. Trim and neaten up the duck thighs, place onto a tray, top with a sprinkle of Maldon salt or normal salt and add water to the base of the pan.  Place into the oven and heat up until the duck thigh is crispy.  Can take about 20 minutes

Please post your comments and any food-related questions below.

I look forward to hearing from you.

jackie cameron

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713

Duck a l’Orange Recipe

Duck a l'Orange Photo : Jackie Cameron

Duck a l'Orange
Photo : Jackie Cameron

Duck a l’Orange

A great starting point is 'duck al 'orange' (roast duck with orange sauce). Memories of cooking this when I was training at Christina Martin's School of Food and Wine, spring to mind. It has since become one of my all-time favourites; a true classical expression of gourmet French cuisine. I appreciate the citrus flavours that offset the richness of the flesh.

Yields: 2-4 portions

Ingredients:

1 whole duck (2.6kg)

3 large Oranges

15 g or 6 small Garlic cloves

3 fresh Bay leaves

Maldon Salt

Mierpoix Vegetables

1 or 200g chopped Onions

3 or 160 g chopped Carrots

65g chopped Celery

1 or 125 g chopped Leeks

Method:

1) Prepare the duck by removing the “pope’s nose” and any excess duck fat.   Lightly score the breast fat and jab the rest of the duck with your knife point (to release fat while cooking.)  Squeeze a nice amount of orange juice over the duck.  Sprinkle with a healthy amount of Maldon salt.  Full the cavity with oranges which have been cut in half.  Place wherever possible the garlic and bay leaves, try getting under the skin

2) Place the mierpoix vegetables on the base of the oven pan.  Top with the whole prepared duck.  Cover with foil

3) Into the oven for one hour at 180°C, remove the tin foil and roast for 30 minutes at 260°C

4) Remove from the oven and allow resting for a few minutes and then serve

Duck Pate

Ingredients:

15 ml Salted Butter

25 ml Sunflower Oil

1 or 180 g sliced Onions

125g chopped Bacon

10 g chopped Garlic

15ml Rosemary

1 large Duck liver

150 g Shredded cooked Duck

¼ cup or 62.5ml Sherry

½ cup or 125 ml Cream

Salt and Pepper

Extra:

40 g Melted Butter

Method:

1) Heat a pan, add butter and sunflower oil

2) Sauté onions until translucent, add bacon, garlic and rosemary

3) Add duck livers and sear.  Finish with shredded duck, flambé with sherry and add cream

4) Top with extra melted butter and place into the fridge

Please post your comments and any food-related questions below.

I look forward to hearing from you.

jackie cameron

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713

Duck Spring Rolls Recipe

Duck Spring Rolls Photo: Jackie Cameron

Duck Spring Rolls
Photo: Jackie Cameron

Duck Spring Rolls and Candied Vegetables

Off cuts and leftover meat can be used to fill Asian spring rolls made with lots of freshly sliced lemongrass, lemon zest and hand-picked spearmint. This is a taste and texture explosion!

Yields: 5 x 65 g

Ingredients

45 g Monkey Nuts

15 ml Sunflower Oil

15 g Salted Butter

5 ml Sesame Seed Oil

½ Onion or 80g

35g sliced Peppers

35g sliced Carrots

5 Baby Marrow or 110g sliced

10 ml chopped Lemongrass

10 ml Lemon zest

20 ml finely chopped Mint

100g shredded cooked Duck Meat

Spring roll pastry

Flour paste

15 ml Cake Flour

30 ml Water

Candied Vegetables

55g sliced Onion

50 g sliced Peppers

125 ml White Sugar

250 ml Water

Method:

1) Oven roast the monkey nuts together with the oil. Set aside

2) Heat a pan and add butter and sesame seed oil

3) Sauté the onions until translucent, add peppers and carrots and cook until al dente (firm to the bite). Add sliced marrow and cook for a few seconds as you do not want to lose the bright green colour

3) Finish with roasted monkey nuts, lemongrass, lemon zest, mint and shredded duck

4) Put the spring roll pastry on a surface with a corner facing you. Place the flour paste along the edges of the opposite 2 sides. Place about 65g of mixture in the center of the spring roll pastry and roll up folding in the two side corners.

5) Deep fry on service until golden in colour place onto paper towelling and serve hot with candied vegetables. (Candied Vegetables: Bring water and sugar to the boil. Stirring continuously until sugar crystals are dissolved. Add finely sliced peppers and onions and cook in syrup until candied. Put aside and allow cooling in the fridge.)

Please post your comments and any food-related questions below.

I look forward to hearing from you.

jackie cameron

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713

Crispy Duck Confit Recipe

Crispy Duck Confit with Hummus  Photo : Jackie Cameron

Crispy Duck Confit with Hummus
Photo : Jackie Cameron

Crispy Duck Confit with Roasted Butternut Puree, Hummus, Sultanas, Popcorn, Fresh Oregano and local Honeymeed

I'd like to share a few of the recipes on the Hartford House Christmas tasting menu - a sneak preview of the 12 or so courses, you may say.

Duck is a favourite of mine so I've planned a crispy duck confit with hummus, sultanas and local honey mead, the drink of the gods. Duck thighs cooked in their own juice for three hours are delicious. I prefer doing this on the stove rather than in the oven. It gives me full control and I like to witness the changes as they take place. Serving this with hummus (a crushed chickpea puree) takes the richness from the dish and adds a pleasing creaminess. The sultanas and the honey mead add a sweetness that balances the duck flavour.

Crispy Duck Confit

Ingredients :

Duck fat to cover

Duck Thighs

Maldon Salt

Method :

1) The making of duck fat-when deboning a duck reserve all the fatty off cuts. Place this into a pot and cover with water. Cook this fat until extremely crispy so all the duck fat has been extracted and all the water reduced off so leaving only the duck fat. If this is not enough - cheat duck fat - use half butter half-sunflower oil and you will get a similar result. You could also buy duck fat from Candice at Fragrantly Aromatic Foods-082 812 4648.

2) Lightly salt the duck thighs for a few hours or over night. Rinse, pat dry and then poach the thighs in the duck fat for 3 hours. Never allow boiling only light simmering. Switch the pot off for a few minutes if needed during the process

3) On service place the duck thighs into a pan, place a little water at the base, top with a light sprinkle of Maldon salt and into a hot, 240˚C, oven until crispy

Creamy Hummus

Yields : a small bowl size

Ingredients :

1 tin Chickpeas (strain liquid off and discard it)

5 ml Durban Masala

30 ml Lemon Juice

Salt and Pepper

5 g Garlic

165 ml Olive Oil

20 ml Tahini Paste (made from ground sesame seeds if not available add a few drops of sesame seed oil for flavour)

30 ml Long life Cream

Method :

1) Place all the ingredients into a liquidiser and liquidise (on a high speed) until the desired consistency is reached

Serve the crispy duck thigh with home-style butternut puree, hummus, popcorn (for a texture), fresh oregano and a drizzle of honey mead (Produced and bottled in KZN-Born in Africa-033 2344796) that has been reduced by half

Please post your comments and any food-related questions below.

I look forward to hearing from you.

jackie cameron

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713