- Teal parmentier:
- 140g Duchess potatoes
- 4 Teal legs
- 4 Duck legs
- 300g Goose fat
- 180g Maldon salt
- 1 Bayleaf
- 2 Garlic cloves, broken
- 1 sprig Thyme
- 10ml Cracked black pepper
- 100ml Truffle sauce (recipe below)
- Truffle Sauce:
- 300g reduced veal stock
- 300g chicken stock
- ½ btl Madeira
- 50ml truffle marinade
- 50g Perigord truffle, chopped
- 40g salted butter
- Teal ingredients:
- 4x Teal crown
- 60ml Oil
- 50g Butter
- 10g Salt
- 100g Kale, cooked to serve in salted water and butter
- 4 Salsify
- 14 Brown chanterelle
- 6 Walnuts
- 12 Salted grapes
- 50ml Madeira
- 100ml Madeira sauce (recipe below)
- 150 Celeriac Puree (recipe below)
- ¼ Chevril
- Madeira Sauce:
- 250g veal trimmings
- ½ large carrots
- ½ large banana shallots
- 50g button mushroom
- ¼ l Madeira
- 1 litre veal stock
- Celeriac Puree:
- ¼ head celeriac
- 125ml milk
- 125ml cream
- Seasoning
Teal with gratin of teal parmentier, celeriac, walnut and salted grapes
Teal with gratin of teal parmentier, celeriac, walnut and salted grapes
Our professional chefs have tried and tested their favourite teal recipes, with flavours and cooking methods to suit all skill sets. Best eaten slightly rare, teal is a wild duck that boasts tender meat and a rich flavour - Why not give this Teal with gratin of teal parmentier, celeriac, walnut and salted grapes recipe a try yourself?
Ingredients
Method
Warm the chopped truffle and truffle marinade in a pan and top with the stocks and madeira, simmer gently until reduced by half and all of the aroma from the truffle is inside the sauce.
Method for the paremntier:
Trim the legs of the duck and teal, removing any excess fat. Place legs into a bowl with maldon sea salt, bayleaf, garlic cloves and let it macerate for 8 – 12 hours. Remove and clean off the aromats and any excess salt. Place into a pan and cover with goose fat - fill the pan until it is just covering the meat. Cook for 3 hours, slowly simmering until the meat drops from the bone. Remove the fat and bones, and flake the meat into a pan, cook the truffle sauce with the sauce to amalgamate. Place the resulting stewed meat into a casserole dish, pipe the duchess potatoes on top and glaze under a salamander
Madeira sauce:
In a large saucepan, brown the veal trimmings in hot oil, then drain. In the same pan roast the vegetable, then add the roast veal trimming. Deglaze with Madeira and reduce by 3/4, add the veal stock. Bring to a simmer and skim well, cook slowly for 1 hour. Pass the sauce, then reduce to the required consistency. Pass through a muslin cloth and set aside for service.
Celeriac puree:
Top, tail and skin the celeriac and cut into large dice. Place into the pan with the milk, cream and season. Bring to the boil and simmer until tender then drain. Place the celeriac into a blender with a little of the cooking liquor and some diced butter. Whizz until perfectly smooth, correcting as you go with the cooking liquor. Season, pass through a sieve and set aside for service. Season, pass through a sieve and set aside for service.
Method for the teal:
Roast the seasoned teal in oil and butter for 6 minutes in oven at 210°C. Deeglaze pan with Madeira, add the Madeira sauce and reduce to consistency season to taste, mount with butter.
Dressing the plate:
Spread a little celeriac puree in the centre of the plate. Glaze the salsify with some of the sauce and lay on top of the celeriac puree, along with the salted grapes and walnuts. Finish with some brown chanterelle and top with chervil. Lay the tender cooked kale alongside the ingredients. Place two of the teal breasts on top of the kale then coat with the sauce and serve the parmentier apart.
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