Aged Duck Tamarind Turnip

Cooking Time

Ingredients

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Ingredients

  • g Flour
  • g Unsalted Butter
  • g Duck Fat
  • g Turmeric
  • g Sugar
  • g Sazon Orange (if there's no sazon
  • g salt
  • g Cold Water
  •   Confit Duck Legs
  •   1 litre Jus
  •   12 Shallots, sliced
  •   2 Leeks, sliced
  •   4 Carrots, sliced
  •   6 Garlic cloves
  • g Jerk Paste
  • g Tomato Paste
  • g Ketchup
  • g Diced Pickled Carrot
  • g Chopped Thyme
  • g Maldon Salt
  •   1 Packet Baby Spinach Chiffonade
  • g Tamarind (out of shell)
  •   7 litres Water
  • g Sugar
  • ml Lemon Juice (if needed)
  • g Xanthan Gum

Method

  • 1

    Step 1

    For the Patty Dough: Place butter and flour in a blender along with seasonings.
  • 2

    Step 2

    Blend until it resembles a crumbly texture, then add water slowly.
  • 3

    Step 3

    Remove, knead by hand, add flour to dust, then wrap in clingfilm.
  • 4

    Step 4

    Rest for 2hrs in the fridge before using.
  • 5

    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.
  • 6

    Step 6

    Add the pickled carrot, spinach, chopped thyme and salt.
  • 7

    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
  • 8

    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.
  • 9

    Step 9

    Then add to a blender, add xanthan gum and lemon juice. this can be stored in the fridge until ready to use.

Ingredients

  • 900 g Flour
  • 260 g Unsalted Butter
  • 180 g Duck Fat
  • 30 g Turmeric
  • 30 g Sugar
  • 30 g Sazon Orange (if there's no sazon
  • 10 g salt
  • 460 g Cold Water
  • Confit Duck Legs
  • 1 litre Jus
  • 12 Shallots, sliced
  • 2 Leeks, sliced
  • 4 Carrots, sliced
  • 6 Garlic cloves
  • 140 g Jerk Paste
  • 300 g Tomato Paste
  • 500 g Ketchup
  • 100 g Diced Pickled Carrot
  • 15 g Chopped Thyme
  • 20 g Maldon Salt
  • 1 Packet Baby Spinach Chiffonade
  • 1000 g Tamarind (out of shell)
  • 7 litres Water
  • 600 g Sugar
  • 15 ml Lemon Juice (if needed)
  • 3 g Xanthan Gum