For the Patty Dough: Place butter and flour in a blender along with seasonings.
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Step 2
Blend until it resembles a crumbly texture, then add water slowly.
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Step 3
Remove, knead by hand, add flour to dust, then wrap in clingfilm.
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Step 4
Rest for 2hrs in the fridge before using.
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Step 5
For the Duck Leg Mix: Sweat shallots, sliced carrots, garlic and leeks with jerk paste in little oil, then add the jus, duck, tomato paste and ketchup. Cook for 4 mins.
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Step 6
Add the pickled carrot, spinach, chopped thyme and salt.
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Step 7
For the Tamarind Puree: Place the tamarind, 4 litred water and sugar to summer for 20 mins while whisking occasionally, once the meat from the tamarind starts to release from the seeds, strain onto a steamer tray with holes
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Step 8
Using a scraper, pass through to take any pulp away, then return to the pan with the other 3 litres of water and repeat the process, once the seeds have little flesh left on them, place the tamarind pulp to cook out slowly on a low heat for 45 mins to thicken and intensify the flavour.
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Step 9
Then add to a blender, add xanthan gum and lemon juice. this can be stored in the fridge until ready to use.