- Rice:
- - 1kg long grain rice
- - 2L water
- - 10 cardamom pods
- - 600g parmesan
- - 100g butter
- For the puree:
- - 1 cauliflower head
- - 1 tbsp cumin seed
- - 50g butter
- - 100ml cream
- - 1 banana shallot
- Caramelised cauliflower:
- - 1 x small cauliflower, cut into small florets
- - Pinch ground cumin
- - Pinch turmeric
- - 25g butter
- - Salt
- Duck:
- - 4 x Creedy Carver duck breasts
- - Salt/pepper
- - Ground cumin
- Sauce:
- - 1/2 bottle white wine
- - 1 carrot
- - 1 shallot
- - 1 stick celery
- - 2 clove garlic
- - Thyme
- - Rosemary
- - 4 cardamom pod
- - 2 star anise
- - 1 duck carcasse
- - 1L veal stock
- - 1/2L chicken
- - Stock
Richard Davies' Creedy Carver duck, crispy cardamom rice, cauliflower & cumin
Richard Davies' Creedy Carver duck, crispy cardamom rice, cauliflower & cumin
Recipe for Richard Davies' Creedy Carver duck, crispy cardamom rice, cauliflower & cumin. Serves 4
Ingredients
Method
Rice:
- Boil rice with cardamom, place in oven for 15
minutes, still in cheese and butter, set in tray, cut into cubes and fry.
Puree:
- Slice the cauliflower and shallot, heat the
butter in a pan, and roast the cauliflower with the shallot and the cuminseeds
- Season with salt, add the cream and reduce liquidise to smooth consistency
- Heat the butter and caramelise the cauliflower
with the spices until cooked and lightly coloured
Duck:
- Trim and score the fat on the duck breasts, rub the flesh with the seasoning and a pinch of ground cumin
- Place skin side down in a hot pan, render the fat down and crisp the skin. Colour all round and place in the oven for 4-6 minutes at 180c or until cooked
Sauce:
- Roast the bones in the oven until brown
- Caramelise the mirepoix until caramelised
- Add the spices and herbs, then add the wine and reduce
- Add the stocks and bones, and cook for 30 minutes, pass and reduce to consistency
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
