Recipes from Cook for Ulster YES CHEF

Serves 4

Difficulty Rating**
Time Rating **

Ingredients

• 4 duck breasts
• 2 duck legs
• 4 spring roll sheets (5cms square)
• 2 pak choi
• 4 peeled potatoes
• 2 cloves garlic
• 100ml cream
• 100g gooseberries
• 2tbsp sugar
• 30ml vinegar
• 1 egg beaten
• 100g grated cheddar
• Sesame oil

Method

1. Place duck legs in a preheated oven at 150°c for 1 hour, cool and remove meat from bone and finely shred. Place approx 1 tbsp of meat into the centre of a spring roll sheet, brush with egg, lift the corners to form a parcel. Meanwhile, finely slice potatoes on a mandolin, add to garlic and cream, season and layer on a 3cm deep baking tray. Sprinkle with cheese and put into oven at 170°c for 45 minutes or until soft.
2. To make the compote, simply add gooseberries, sugar and vinegar together and gently cook over a medium heat for 5 minutes. Score skin of duck with a sharp knife and place in a hot pan with 2 tbsp sesame oil and sear for 3 minutes on each side or until pink, remove from pan and allow to rest. Place shredded pak choi in the same pan and fry for 2 minutes , cut potatoes into 4x4cm squares, deep fry duck parcels at 180°c for 2 minutes and assemble.