Goosenargh duck breast and leg, artichoke, coffee, hazelnuts by Matt Gillan, chef owner, Pike and Pine and formerly of The Pass. In association with Nespresso

Nespresso UK Ltd

Nespresso UK Ltd

Premium Supplier 7th January 2014
Nespresso UK Ltd

Nespresso UK Ltd

Premium Supplier

Goosenargh duck breast and leg, artichoke, coffee, hazelnuts by Matt Gillan, chef owner, Pike and Pine and formerly of The Pass. In association with Nespresso

Duck is very versatile and is enjoyed for its rich, tender meat which is usually roasted or part roasted in the oven to help crisp up the skin. Why not give the following goosenargh duck breast and leg recipe a try?


  • 1 Goosenargh Duck
  • Coffee syrup
  • 90g Nespresso espresso Leggero
  • 50g Malt extract
  • 40g honey
  • Oyster and coffee glaze
  • 100g oyster sauce
  • 50g Nespresso Espresso Forte
  • Madeira sauce
  • Reserved duck carcasse, roasted
  • 200g heavily caramelised onions
  • 2 litres brown chicken stock
  • 500ml Madeira
  • 1 pouch Nespresso espresso Forte (removed from pouch)
  • Globe artichoke puree
  • 2 Globe artichokes, trimmed, choke removed
  • 120g unsalted butter
  • Baby artichokes
  • 4 baby artichokes, trimmed
  • 50ml white wine vinegar
  • 150ml pomace oil
  • half lemon, juiced
  • Hazelnuts
  • 50g peeled hazelnuts
  • 2 tablespoons coffee syrup
  • 5g dried miso
  • Grelot onions
  • 2 grelot onions
  • Sugar
  • Salt
  • 30g butter
  • Sweetcorn
  • 1 corn on the cob
  • Reserved grelot onion tops
  • ‘Latte’ seasoning
  • 10g Nespresso espresso Forte (unprocessed)
  • 10g milk powder
  • 10g miso


Remove breast and legs from the bone (reserve the carcasse).
Remove bone from the leg.
Trim the breast and score the fat.
Season both sides of the legs
Put one leg on top of the other and put into a vacuum bag.
Vacuum tightly
Set a steamer to 85 degrees c
Place the legs between 2 trays with a weight on top.
Put into the steamer and cook for 40 minutes
Once cooked , chill between the trays with the weight remaining on top. Once cold and set, trim into a neat square and cut half cm slices.
Heat a frying pan with a little oil and colour both sides. Add 2 -3 tablespoons of oyster glaze and reduce to a nice glaze to coat the leg.
Season the duck breast and place into a hot frying pan skin side down, reduce the heat to a medium heat and render the fat.
Once nice and golden, turn the duck over, seal for 1 minute and turn back. Drain of any excess fat.
Put into an oven, preheated to 180°c and cook for 6 minutes
Remove from the oven, place back on the stove top. Turn the duck over (skin side up) and add third of the coffee syrup. Boil for 1 minute, continually glazing the duck
Remove from the pan and put onto a tray. Pour over the excess syrup. Allow to rest for 8-10 minutes
Coffee syrup
Combine all ingredients and bring to the boil. Reduce by a third
Oyster and coffee glaze
Mix both ingredients together
Madeira sauce
Deglaze the tray used for roasting the duck with 400ml of madiera
Put the carcasse, onions, chicken stock and Madeira used for deglazing into a pressure cooker
Seal the unit and cook for 1.5 hours
Allow the pressure cooker to cool and strain the stock through a chinois.
Add the remaining 100ml of Madeira and reduce to consistency.
Weigh 500g of sauce and add the coffee. Heat and infuse for 5 minutes
Pass through muslin
Globe artichoke puree
Chop the artichoke and put into a vacuum bag with the butter
Vac tightly and cook in the steamer until soft
Pour all the contents of the bag into a blender and blend until smooth. Season and pass through a chinois
Baby artichokes
Vacuum the artichokes and cook in a steamer for 15-20 minutes
Cut the artichokes into quarters and remove the choke
Blend the vinegar, oil and juice until emulsified
Warm the dressing in a pan and add the artichokes
Mix the ingredients together and roast for 4 minutes at 180 degrees c
Remove from the oven, transfer to an ambient tray and keep moving the nuts until cool
Grelot onions
Peel outside leaves, remove the ends and tops (reserve the tops)
Cut the onions in half lengthways
Heat a frying pan with a little oil. Don’t allow the pan to get too hot.
Sprinkle the inside of the onions with salt and sugar and place cut side down in the pan.
Add the butter and cook gently until soft. Do not turn the onion. They should nice and golden once cooked.
Remove cob from it husk.
Smoke the corn for 1 hour on a cold smoke
Finely chop the onion tops
Remove the corn kernels
Fry the corn in a little butter until slight coloured.
Add the chopped tops and season.
Remove from the pan.
‘Latte’ seasoning
Mix all ingredients

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