serves six
For the ox cheeks
3 pairs of ox cheeks
1 medium onion
1 carrot
1 stick celery
1 head garlic
5 sprigs of thyme
1 pint red wine
1/4 pint port
5 pints beef or veal stock
flour
For the bacon and mushrooms
2 shallots
5oz (150g) button mushrooms
5oz (150g) baby onions
5oz (150g) snails
3 rashers of streaky bacon
handful of parsley, chopped
1oz (25g) butter
For the mashed potato
12.5oz (375g) peeled potatoes
12.5fl oz (375ml) water
1 teaspoon salt
2oz (50g) cream
2oz (50g) butter
Trim all skin and sinew off the ox cheeks
Roughly chop one onion, one carrot, half a head of garlic and one stick of celery. Place this in a heavy roasting pan along with the cheeks, thyme, red wine and port, making sure the beef is covered. Leave this to marinate in the fridge for a minimum of 24 hours, but the longer you can marinate, the better it will taste.
Remove the ox cheeks from the wine and pat dry with a paper towel. Season with salt and pepper. Lightly coat in flour and seal in a hot frying pan with a little oil until dark and golden in colour.
bacon recipe courtesy of: The Botanist, No.7 Sloane Square, London, SW1W 8EE England
Showing posts with label snails. Show all posts
Showing posts with label snails. Show all posts
Tuesday, February 14, 2012
Sunday, July 17, 2011
2261. SNAILS with BACON and MUSHROOMS
250 grams snails
50 grams cepes (boletus edulis mushrooms)
80 grams fresh bacon
1 big onion
3 garlic cloves
2 branches fresh thyme
salt
olive oil
freshly ground black pepper
First clean, wash and boil the snails as said in this post. Now, cover the surface of a pan with olive oil, when hot, add the bacon in dices. When golden, add the boiled snails (only the snails, not the water you used) and stir for 8 minutes at medium heat. Sprinkle with salt and black ground pepper. Take the snails and bacon out of the pan and reserve in a plate. In the same oil, cook the onion (chopped) until it gets transparent. Add a branch of thyme. Stir and pull it out after 3 minutes. Add the cepes cut in dices to the pan with the onion. Stir for 3 more minutes at medium heat. Pour the snails and bacon back to the pan and cook for 20 minutes approximately at medium/low heat. Stir now and then. Mince the garlic, add to the snails and turn the heat off when fragrant.
bacon recipe courtesy of: Spanish Recipes: easy to cook pic by pic, October 29, 2009
50 grams cepes (boletus edulis mushrooms)
80 grams fresh bacon
1 big onion
3 garlic cloves
2 branches fresh thyme
salt
olive oil
freshly ground black pepper
First clean, wash and boil the snails as said in this post. Now, cover the surface of a pan with olive oil, when hot, add the bacon in dices. When golden, add the boiled snails (only the snails, not the water you used) and stir for 8 minutes at medium heat. Sprinkle with salt and black ground pepper. Take the snails and bacon out of the pan and reserve in a plate. In the same oil, cook the onion (chopped) until it gets transparent. Add a branch of thyme. Stir and pull it out after 3 minutes. Add the cepes cut in dices to the pan with the onion. Stir for 3 more minutes at medium heat. Pour the snails and bacon back to the pan and cook for 20 minutes approximately at medium/low heat. Stir now and then. Mince the garlic, add to the snails and turn the heat off when fragrant.
bacon recipe courtesy of: Spanish Recipes: easy to cook pic by pic, October 29, 2009
Friday, July 08, 2011
2252. SNAILS with TOMATO, CHORIZO and STREAKY BACON
serves six
2 kilograms of snails
150 grams of chorizo
150 grams cured ham
150 grams streaky bacon
1 liter unsalted tomato sauce
3 cloves of garlic
1 dried chili pepper
1 onion
oil
salt
Wash the snails several times in plenty of cold water until all the froth is removed and the water comes out clean. Then place them in a pot covered with cold water and cook them at a medium temperature, gradually increasing the strength of the heat until the snails' bodies come out of the shells.. Next, cook them over a strong heat for 8 minutes. When this time is up, dry them well and remove the snails that have not come out of their shells. Put the rest back in a pot with water and this time let them cook for 1 hour 30 minutes over a moderate heat. When they are cooked, dry them well. Chop the onion and slice the garlic and cook them in an earthenware dish with a little oil. Cut up the chorizo, bacon and ham into small pieces and add them to the dish, together with the chili pepper, when the onion and garlic have changed color. Finally, add the snails and the tomato sauce and stir. Cook everything for 30 minutes and check the salt.
bacon recipe courtesy of: Turespana: Instituto de Turismo de Espana, Jose Lázaro Galdiano, 6, 28071 Madrid, Spain
2 kilograms of snails
150 grams of chorizo
150 grams cured ham
150 grams streaky bacon
1 liter unsalted tomato sauce
3 cloves of garlic
1 dried chili pepper
1 onion
oil
salt
Wash the snails several times in plenty of cold water until all the froth is removed and the water comes out clean. Then place them in a pot covered with cold water and cook them at a medium temperature, gradually increasing the strength of the heat until the snails' bodies come out of the shells.. Next, cook them over a strong heat for 8 minutes. When this time is up, dry them well and remove the snails that have not come out of their shells. Put the rest back in a pot with water and this time let them cook for 1 hour 30 minutes over a moderate heat. When they are cooked, dry them well. Chop the onion and slice the garlic and cook them in an earthenware dish with a little oil. Cut up the chorizo, bacon and ham into small pieces and add them to the dish, together with the chili pepper, when the onion and garlic have changed color. Finally, add the snails and the tomato sauce and stir. Cook everything for 30 minutes and check the salt.
bacon recipe courtesy of: Turespana: Instituto de Turismo de Espana, Jose Lázaro Galdiano, 6, 28071 Madrid, Spain
Sunday, October 10, 2010
1981. LIGHT LETTUCE CREAM, BACON FOAM, BRAISED LETTUCE and ESCARGOTS
yields four servings
Light cream
2 nice 600 g (1 1/3 lb.) heads of lettuce
2/3 oz. white onion
2/3 oz. leek, white part only
22/3 oz. smoked pork rind
1 bouquet garni
2 cups light chicken stock
1 clove of garlic
4 tsp. butter
1 cup crème fraîche
salt
Smoked bacon foam
8 tsp. liquid cream
1/3 oz. finely diced smoked bacon
a pinch of curry powder, salt and pepper
Braised lettuce ribs and leaves
Use the ribs and a few leaves from the light cream ingredients
4 tsp. butter
2/3 oz. carrot, in very small dice
3/4 cup light chicken stock
a pinch of chopped parsley
a clove of garlic, peeled and a few thyme flowers
2/3 oz. smoked bacon simmered for 30 minutes with onion, clove and bouquet garni
Escargots (you may substitute chicken "oysters")
20 small snails cooked in court-bouillon
4 tsp. butter
1 shallot, finely chopped
a pinch of chopped parsley
a touch of garlic
a pinch of fine breadcrumbs
a drizzle of lemon juice
1 drop of pastis
a pinch of Madras curry powder
Fried leek
3 oz. leek (white part), julienned
4 cups grapeseed oil for frying
a blend of salt and curry powder
4 sprigs of chervil
Light cream: In a high-sided saucepan, sweat the onions, leek white, garlic, bacon rind and bouquet garni in foaming butter. Finally, add the well-washed lettuce, having set aside the ribs and tender green leaves. Add the hot chicken stock and salt lightly. Cook quickly for 15 minutes, then add the cream and cook 5 minutes longer. Finally, add a few nice green leaves to the cream and blend at high speed for 6-8 minutes to obtain a light green color. Keep hot.
Smoked bacon foam: Bring the 30 g cream to a boil with the finely diced smoked bacon, curry, salt and pepper. Cook for 6-8 minutes and blend everything to obtain a bacon and curry-flavored cream. Let rest. Once cooled, add in 10 g (1/3 oz.) whipped cream. Set aside.
Braised lettuce ribs and leaves: In a sauté pan, sauté in butter the finely diced carrot with the cooked smoked bacon, garlic and thyme flowers; add the lettuce ribs and chicken stock and cook, covered, for a few minutes. Finally, add the tender green leaves and chopped parsley. Set aside.
Escargots: In a sauté pan, sauté the well-drained snails in butter, add the chopped shallot and cook for 3-4 minutes. Deglaze with a drop of pastis and a squeeze of lemon juice. Finally, add a touch of garlic, a little chopped parsley and a sprinkling of bread crumbs, salt, pepper and Madras curry powder. Set aside.
Fried leeks: Heat the oil to 140° C (280° F). Fry the thinly sliced leeks for a few minutes, stirring constantly. Drain on paper towels. Season with salt, pepper and curry. Keep hot.
Presentation: In wide-rimmed bowls, place a 6 cm (2 1/2") metal ring. Place the braised lettuce ribs and leaves inside. On top, place the snails in a circle around the perimeter of the ring. Drizzle the cream around the outside of the ring. Top with the bacon foam. Place the fried leeks on the snails and add a few sprigs of chervil. Remove the ring and serve immediately.
bacon recipe courtesy of: Patrick Henriroux, Grand Chef Relais & Châteaux, La Pyramide, 14, boulevard Fernand Point, 38200 Vienne (Isère), France
Light cream
2 nice 600 g (1 1/3 lb.) heads of lettuce
2/3 oz. white onion
2/3 oz. leek, white part only
22/3 oz. smoked pork rind
1 bouquet garni
2 cups light chicken stock
1 clove of garlic
4 tsp. butter
1 cup crème fraîche
salt
Smoked bacon foam
8 tsp. liquid cream
1/3 oz. finely diced smoked bacon
a pinch of curry powder, salt and pepper
Braised lettuce ribs and leaves
Use the ribs and a few leaves from the light cream ingredients
4 tsp. butter
2/3 oz. carrot, in very small dice
3/4 cup light chicken stock
a pinch of chopped parsley
a clove of garlic, peeled and a few thyme flowers
2/3 oz. smoked bacon simmered for 30 minutes with onion, clove and bouquet garni
Escargots (you may substitute chicken "oysters")
20 small snails cooked in court-bouillon
4 tsp. butter
1 shallot, finely chopped
a pinch of chopped parsley
a touch of garlic
a pinch of fine breadcrumbs
a drizzle of lemon juice
1 drop of pastis
a pinch of Madras curry powder
Fried leek
3 oz. leek (white part), julienned
4 cups grapeseed oil for frying
a blend of salt and curry powder
4 sprigs of chervil
Light cream: In a high-sided saucepan, sweat the onions, leek white, garlic, bacon rind and bouquet garni in foaming butter. Finally, add the well-washed lettuce, having set aside the ribs and tender green leaves. Add the hot chicken stock and salt lightly. Cook quickly for 15 minutes, then add the cream and cook 5 minutes longer. Finally, add a few nice green leaves to the cream and blend at high speed for 6-8 minutes to obtain a light green color. Keep hot.
Smoked bacon foam: Bring the 30 g cream to a boil with the finely diced smoked bacon, curry, salt and pepper. Cook for 6-8 minutes and blend everything to obtain a bacon and curry-flavored cream. Let rest. Once cooled, add in 10 g (1/3 oz.) whipped cream. Set aside.
Braised lettuce ribs and leaves: In a sauté pan, sauté in butter the finely diced carrot with the cooked smoked bacon, garlic and thyme flowers; add the lettuce ribs and chicken stock and cook, covered, for a few minutes. Finally, add the tender green leaves and chopped parsley. Set aside.
Escargots: In a sauté pan, sauté the well-drained snails in butter, add the chopped shallot and cook for 3-4 minutes. Deglaze with a drop of pastis and a squeeze of lemon juice. Finally, add a touch of garlic, a little chopped parsley and a sprinkling of bread crumbs, salt, pepper and Madras curry powder. Set aside.
Fried leeks: Heat the oil to 140° C (280° F). Fry the thinly sliced leeks for a few minutes, stirring constantly. Drain on paper towels. Season with salt, pepper and curry. Keep hot.
Presentation: In wide-rimmed bowls, place a 6 cm (2 1/2") metal ring. Place the braised lettuce ribs and leaves inside. On top, place the snails in a circle around the perimeter of the ring. Drizzle the cream around the outside of the ring. Top with the bacon foam. Place the fried leeks on the snails and add a few sprigs of chervil. Remove the ring and serve immediately.
bacon recipe courtesy of: Patrick Henriroux, Grand Chef Relais & Châteaux, La Pyramide, 14, boulevard Fernand Point, 38200 Vienne (Isère), France
Thursday, November 05, 2009
1641. ESCARGOT FRICASSEE with MUSHROOMS, BRUSSEL SPROUTS and CANDIED BACON JAM
yields two servings
14 snails, cleaned, purged, fully cooked
1/8 lb butter, unsalted
1 cup Brussels sprouts, leaves only
1 cup chanterelles, cleaned and quartered
6 cipollini onions, quartered and peeled
½ lemon
salt, pepper, cayenne or espelette pepper
For Bacon Jam:
1 cup bacon, cut into 2” X 1” X 1/2” pieces
¼ cup yellow onions, julienned
3 tablespoons dark brown sugar
1 tablespoon honey
3 cups chicken stock
1 tablespoon butter, unsalted
For Parsley Puree:
2 bunches fresh parsley
1 tablespoon walnut oil
1 tablespoon orange oil
1 tablespoon grapeseed oil
For Bacon Jam: Render bacon in a heavy sauté pan in hot 500-degree F oven until bacon is crispy. Pull from oven and remove bacon. Cook julienned onions in the remaining bacon fat, scraping the bits from the bottom of the pan until onions are dark golden. Add brown sugar and stir to coat. Add a third of the chicken stock and place pan back in the oven to simmer. Reduce mixture until thick, almost au sec (approx 5-15 minutes). Watch carefully that it doesn’t burn. Add half of the remaining stock and reduce again until thick. Add all of the remaining stock and remove pan from the oven. Season with salt, pepper, and espelette to taste. Pour contents into a blender and puree until fairly smooth. Pour contents back into sauté pan and stir in honey to combine. Put pan back into oven and cook stirring frequently until deep brick red color is reached. Re-season and mount with butter. Allow to cool to warm temperature. Reserve.
For Parsley Puree: Blanch, shock, and drain parsley with stems in tact. Puree in blender with oils and a pinch of salt until smooth. Reserve.
For Snails: Melt butter in sauté pan. Add cipollini onions and cook in 500-degree F oven until golden brown. Remove from heat and allow to sit for 15 minutes. Add chanterelles to pan and place back in oven. Cook until caramelized. Add Brussels sprout leaves and cook for 1 minute. Add snails and cook until heated through. Season and add juice and zest of ½ a lemon. Add a few splashed of cold water to emulsify sauce. Reserve.
To Serve: Spoon a tablespoon of bacon jam onto the plate. Using spoon, stretch the jam to make an elongated shape. Drain fricassee on towels and spoon onto plate slightly overlapping bacon jam. Sprinkle lightly with espelette. Drizzle a small spoonful of parsley puree in front of both components.
bacon recipe courtesy of: Chef Kevin Gillespie, Quickfire Challenge Winner, Top Chef, Season 6, Episode 4
14 snails, cleaned, purged, fully cooked
1/8 lb butter, unsalted
1 cup Brussels sprouts, leaves only
1 cup chanterelles, cleaned and quartered
6 cipollini onions, quartered and peeled
½ lemon
salt, pepper, cayenne or espelette pepper
For Bacon Jam:
1 cup bacon, cut into 2” X 1” X 1/2” pieces
¼ cup yellow onions, julienned
3 tablespoons dark brown sugar
1 tablespoon honey
3 cups chicken stock
1 tablespoon butter, unsalted
For Parsley Puree:
2 bunches fresh parsley
1 tablespoon walnut oil
1 tablespoon orange oil
1 tablespoon grapeseed oil
For Bacon Jam: Render bacon in a heavy sauté pan in hot 500-degree F oven until bacon is crispy. Pull from oven and remove bacon. Cook julienned onions in the remaining bacon fat, scraping the bits from the bottom of the pan until onions are dark golden. Add brown sugar and stir to coat. Add a third of the chicken stock and place pan back in the oven to simmer. Reduce mixture until thick, almost au sec (approx 5-15 minutes). Watch carefully that it doesn’t burn. Add half of the remaining stock and reduce again until thick. Add all of the remaining stock and remove pan from the oven. Season with salt, pepper, and espelette to taste. Pour contents into a blender and puree until fairly smooth. Pour contents back into sauté pan and stir in honey to combine. Put pan back into oven and cook stirring frequently until deep brick red color is reached. Re-season and mount with butter. Allow to cool to warm temperature. Reserve.
For Parsley Puree: Blanch, shock, and drain parsley with stems in tact. Puree in blender with oils and a pinch of salt until smooth. Reserve.
For Snails: Melt butter in sauté pan. Add cipollini onions and cook in 500-degree F oven until golden brown. Remove from heat and allow to sit for 15 minutes. Add chanterelles to pan and place back in oven. Cook until caramelized. Add Brussels sprout leaves and cook for 1 minute. Add snails and cook until heated through. Season and add juice and zest of ½ a lemon. Add a few splashed of cold water to emulsify sauce. Reserve.
To Serve: Spoon a tablespoon of bacon jam onto the plate. Using spoon, stretch the jam to make an elongated shape. Drain fricassee on towels and spoon onto plate slightly overlapping bacon jam. Sprinkle lightly with espelette. Drizzle a small spoonful of parsley puree in front of both components.
bacon recipe courtesy of: Chef Kevin Gillespie, Quickfire Challenge Winner, Top Chef, Season 6, Episode 4
Wednesday, October 21, 2009
1626. BAKED SNAILS in GARLIC BUTTER served with a CRISPY BACON CITRUS BITTER LEAF SALAD
serves four
48 snails, drained, plus 48 snail shells
500 grams butter, softened
12 cloves garlic, finely chopped and crushed
8 tablespoons flat leaf parsley, finely chopped
1 teaspoon Tabasco
1 teaspoon Worcestershire sauce
1 shot Pastis
6 tablespoons breadcrumbs
1 pinch black pepper
For the salad:
1 packet rocket
1 bunch watercress, torn into sprigs
1 small radicchio, cut in half and finely sliced across
8 slices rindless streaky bacon
4 tablespoons olive oil
2 tablespoons lemon juice
1 pinch black pepper
12 orange segments
12 grapefruit, segments
2 endive, belgian, leaves only
Preheat the oven to 170ºC/gas 3. Bring a pan of water to the boil. Add the snails and simmer for about two minutes. Drain, refresh with cold water and drain again.
Place the butter, garlic, parsley, Tabasco, Worcestershire sauce, pastis, breadcrumbs, salt and freshly ground pepper and process until smooth.
Put a little of the garlic butter into each shell then add one snail per shell. Cover each snail with more garlic butter until the shells are full.
Place the snails in an ovenproof serving dish. (The holes must face up so the butter when it is cooked stays in the shell). Bake for around 8-10 minutes in the oven until the butter bubbles.
In the meantime, make the salad. Mix together the rocket, watercress and radicchio. Grill the bacon until crispy. Combine together the olive oil, lemon juice and season with salt and freshly ground pepper, then mix through the leaves.
Place the Belgian endive on the outside of the plate in a star shape, put the dressed salad leaves in middle of the plate, scatter the orange and grapefruit segments around the leaves and place the crispy bacon on the top.
Take the snails out of the oven and serve immediately with the salad.
bacon recipe courtesy of: Michel Lemoine, Market Kitchen, Good Food Channel
48 snails, drained, plus 48 snail shells
500 grams butter, softened
12 cloves garlic, finely chopped and crushed
8 tablespoons flat leaf parsley, finely chopped
1 teaspoon Tabasco
1 teaspoon Worcestershire sauce
1 shot Pastis
6 tablespoons breadcrumbs
1 pinch black pepper
For the salad:
1 packet rocket
1 bunch watercress, torn into sprigs
1 small radicchio, cut in half and finely sliced across
8 slices rindless streaky bacon
4 tablespoons olive oil
2 tablespoons lemon juice
1 pinch black pepper
12 orange segments
12 grapefruit, segments
2 endive, belgian, leaves only
Preheat the oven to 170ºC/gas 3. Bring a pan of water to the boil. Add the snails and simmer for about two minutes. Drain, refresh with cold water and drain again.
Place the butter, garlic, parsley, Tabasco, Worcestershire sauce, pastis, breadcrumbs, salt and freshly ground pepper and process until smooth.
Put a little of the garlic butter into each shell then add one snail per shell. Cover each snail with more garlic butter until the shells are full.
Place the snails in an ovenproof serving dish. (The holes must face up so the butter when it is cooked stays in the shell). Bake for around 8-10 minutes in the oven until the butter bubbles.
In the meantime, make the salad. Mix together the rocket, watercress and radicchio. Grill the bacon until crispy. Combine together the olive oil, lemon juice and season with salt and freshly ground pepper, then mix through the leaves.
Place the Belgian endive on the outside of the plate in a star shape, put the dressed salad leaves in middle of the plate, scatter the orange and grapefruit segments around the leaves and place the crispy bacon on the top.
Take the snails out of the oven and serve immediately with the salad.
bacon recipe courtesy of: Michel Lemoine, Market Kitchen, Good Food Channel
Sunday, January 06, 2008
971. BAKED SNAILS in GARLIC BUTTER served with a CRISPY BACON CITRUS BITTER LEAVE SALAD
makes 4 servings
48 snails, drained, plus 48 snail shells
500 grams butter, softened
12 garlic cloves, finely chopped and crushed
8 tablespoons flat-leaf parsley, finely chopped
1 teaspoon Tabasco
1 teaspoon Worcestershire sauce
1 shot Pastis
6 tablespoons fresh breadcrumbs
1 pinch salt and fresh ground black pepper
For the salad:
1 packet rocket leaves
1 bunch watercress, torn into sprigs
1 small radicchio, cut in half and finely sliced across
8 slices rindless streaky bacon
4 tablespoon olive oil
2 tablespoons lemon juice
1 pinch salt and fresh ground black pepper
12 orange segments
12 grapefruit segments
2 endive, belgian, leaves only
Preheat the oven to 170ºC/gas 3. Bring a pan of water to the boil. Add the snails and simmer for about two minutes. Drain, refresh with cold water and drain again.
Place the butter, garlic, parsley, Tabasco, Worcestershire sauce, pastis, breadcrumbs, salt and freshly ground pepper and process until smooth.
Put a little of the garlic butter into each shell then add one snail per shell. Cover each snail with more garlic butter until the shells are full.
Place the snails in an ovenproof serving dish. (The holes must face up so the butter when it is cooked stays in the shell). Bake for around 8-10 minutes in the oven until the butter bubbles.
In the meantime, make the salad. Mix together the rocket, watercress and radicchio. Grill the bacon until crispy. Combine together the olive oil, lemon juice and season with salt and freshly ground pepper, then mix through the leaves.
Place the Belgian endive on the outside of the plate in a star shape, put the dressed salad leaves in middle of the plate, scatter the orange and grapefruit segments around the leaves and place the crispy bacon on the top.
Take the snails out of the oven and serve immediately with the salad.
courtesy of: Michel Lemoine, from "Christmas Live," UKTV-Food
48 snails, drained, plus 48 snail shells
500 grams butter, softened
12 garlic cloves, finely chopped and crushed
8 tablespoons flat-leaf parsley, finely chopped
1 teaspoon Tabasco
1 teaspoon Worcestershire sauce
1 shot Pastis
6 tablespoons fresh breadcrumbs
1 pinch salt and fresh ground black pepper
For the salad:
1 packet rocket leaves
1 bunch watercress, torn into sprigs
1 small radicchio, cut in half and finely sliced across
8 slices rindless streaky bacon
4 tablespoon olive oil
2 tablespoons lemon juice
1 pinch salt and fresh ground black pepper
12 orange segments
12 grapefruit segments
2 endive, belgian, leaves only
Preheat the oven to 170ºC/gas 3. Bring a pan of water to the boil. Add the snails and simmer for about two minutes. Drain, refresh with cold water and drain again.
Place the butter, garlic, parsley, Tabasco, Worcestershire sauce, pastis, breadcrumbs, salt and freshly ground pepper and process until smooth.
Put a little of the garlic butter into each shell then add one snail per shell. Cover each snail with more garlic butter until the shells are full.
Place the snails in an ovenproof serving dish. (The holes must face up so the butter when it is cooked stays in the shell). Bake for around 8-10 minutes in the oven until the butter bubbles.
In the meantime, make the salad. Mix together the rocket, watercress and radicchio. Grill the bacon until crispy. Combine together the olive oil, lemon juice and season with salt and freshly ground pepper, then mix through the leaves.
Place the Belgian endive on the outside of the plate in a star shape, put the dressed salad leaves in middle of the plate, scatter the orange and grapefruit segments around the leaves and place the crispy bacon on the top.
Take the snails out of the oven and serve immediately with the salad.
courtesy of: Michel Lemoine, from "Christmas Live," UKTV-Food
Thursday, June 14, 2007
765. SALAD of DUCK LIVERS and HEARTS, SNAILS and BACON with a DANDELION and APPLE SALAD
serves 4
For the duck jus (optional)
organic rapeseed oil, for frying
1 duck carcass, chopped
mirepoix (2 onions, 2 carrots, ½ head celery and 1 leek, finely chopped)
splash red wine
sprig fresh thyme
1 bay leaf
cold water, to cover
salt and freshly ground black pepper
For the salad
4oz piece streaky bacon, skin removed
cold water, to cover
2¾oz solid duck fat
12 duck hearts, trimmed
16 duck livers, cleaned
24 fresh snails, poached in court bouillon and drained, or ready-prepared snails, thawed if frozen or rinsed and drained if canned
best-quality sherry vinegar, for deglazing
4 tbsp duck jus (see above), or 4 tbsp rich chicken jus or gravy
salt and freshly ground black pepper
5½oz mixed fresh salad leaves, such as dandelion, onion cress, land cress, watercress, purslane, red amaranth and flatleaf parsley
3 crisp, tart eating apples, peeled and cut into 1cm/½in cubes
For the dressing
2 tbsp organic rapeseed oil
1 tsp cider vinegar
salt and freshly ground black pepper
hazelnut oil, to serve
If making the duck jus, heat the oil in a large pan over a high heat and cook the duck carcass and mirepoix of vegetables until lightly browned. Add a good splash of red wine and stir to deglaze the pan. Add the thyme and bay leaf and cover the carcass with cold water. Bring to the boil, then reduce the heat and simmer gently for 1½ hours.
Strain the stock into a clean pan and boil to reduce to a gravy-like consistency. Season, to taste, with salt and freshly ground black pepper, taking care not to over-salt as the jus will be reduced further when it is used for deglazing later. Set aside.
For the salad, place the piece of bacon into a pan, cover with cold water and bring to the boil. Take off the heat and leave to stand for about five minutes, or until you see the bacon puff up a little, then drain. Cut into strips about 1-in long and ½in wide and thick.
Heat a large, heavy-bottomed frying pan until hot. Add the duck fat, duck hearts and bacon pieces and sauté over a high heat for 2-3 minutes. Add the livers and sauté for about 30 seconds on each side, until well caramelized. Add the snails and a splash of vinegar and the four tablespoons of duck jus (or chicken jus or gravy; any that you don't use can be frozen) and stir to deglaze the pan. Cook for a further minute until reduced to a light sauce. Season, to taste, with salt and freshly ground black pepper.
For the vinaigrette dressing, place the rapeseed oil and cider vinegar into a bowl, season, to taste, with salt and freshly ground black pepper and mix well. Place the salad leaves and apple cubes into a bowl and dress with the vinaigrette.
To serve, pile the salad in a small heap in the center of each of four serving plates, then arrange the livers, hearts, bacon and snails on top. Spoon over any sauce left in the pan and drizzle with hazelnut oil.
courtesy of: Mark Broadbent, Great British Menu
For the duck jus (optional)
organic rapeseed oil, for frying
1 duck carcass, chopped
mirepoix (2 onions, 2 carrots, ½ head celery and 1 leek, finely chopped)
splash red wine
sprig fresh thyme
1 bay leaf
cold water, to cover
salt and freshly ground black pepper
For the salad
4oz piece streaky bacon, skin removed
cold water, to cover
2¾oz solid duck fat
12 duck hearts, trimmed
16 duck livers, cleaned
24 fresh snails, poached in court bouillon and drained, or ready-prepared snails, thawed if frozen or rinsed and drained if canned
best-quality sherry vinegar, for deglazing
4 tbsp duck jus (see above), or 4 tbsp rich chicken jus or gravy
salt and freshly ground black pepper
5½oz mixed fresh salad leaves, such as dandelion, onion cress, land cress, watercress, purslane, red amaranth and flatleaf parsley
3 crisp, tart eating apples, peeled and cut into 1cm/½in cubes
For the dressing
2 tbsp organic rapeseed oil
1 tsp cider vinegar
salt and freshly ground black pepper
hazelnut oil, to serve
If making the duck jus, heat the oil in a large pan over a high heat and cook the duck carcass and mirepoix of vegetables until lightly browned. Add a good splash of red wine and stir to deglaze the pan. Add the thyme and bay leaf and cover the carcass with cold water. Bring to the boil, then reduce the heat and simmer gently for 1½ hours.
Strain the stock into a clean pan and boil to reduce to a gravy-like consistency. Season, to taste, with salt and freshly ground black pepper, taking care not to over-salt as the jus will be reduced further when it is used for deglazing later. Set aside.
For the salad, place the piece of bacon into a pan, cover with cold water and bring to the boil. Take off the heat and leave to stand for about five minutes, or until you see the bacon puff up a little, then drain. Cut into strips about 1-in long and ½in wide and thick.
Heat a large, heavy-bottomed frying pan until hot. Add the duck fat, duck hearts and bacon pieces and sauté over a high heat for 2-3 minutes. Add the livers and sauté for about 30 seconds on each side, until well caramelized. Add the snails and a splash of vinegar and the four tablespoons of duck jus (or chicken jus or gravy; any that you don't use can be frozen) and stir to deglaze the pan. Cook for a further minute until reduced to a light sauce. Season, to taste, with salt and freshly ground black pepper.
For the vinaigrette dressing, place the rapeseed oil and cider vinegar into a bowl, season, to taste, with salt and freshly ground black pepper and mix well. Place the salad leaves and apple cubes into a bowl and dress with the vinaigrette.
To serve, pile the salad in a small heap in the center of each of four serving plates, then arrange the livers, hearts, bacon and snails on top. Spoon over any sauce left in the pan and drizzle with hazelnut oil.
courtesy of: Mark Broadbent, Great British Menu
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