Poultry Lesson 4

This lesson we made


-confit of duck 

-Chicken ballontine with a kumera rosti 

-ostrich and asian salad





Confit of duck
A slow cooking method poached in duck fat
This was served with peppered havarti gnocchi, fennel and orange salad and a white wine and bay leaf foam.

I love the colours of this dish, I think it is gorgeous to look at. 

I had never eaten confit of duck before. Now I know why I commonly see it on restaurant menus!
This slow method of cooking makes the meat so tender and we finished the cooking off in the oven out of the duck fat to crisp it up.

Black rice-crusted Ostrich with watermelon salad

Chicken Ballontine with veal, chicken and herb farce. Kumera rosti garnished with oyster mushrooms, carrot and courgette ribbons with a chasseur sauce.