Open from 8.30am to 11pm

19 July 2017

A Recipe by Ross Sloan

Slow Cooked Duck Yolk, Green & White Asparagus, Nasturtium, Olive Caramel, Radish, Foraged Herbs & Vegetables. Serves Four.

EQUIPMENT NEEDED 

Water Bath

Vacuum Pack Machine 

Heavy duty blender ( Vita Prep 3 or similar )

4 x Small Vacuum Pack Bags

1 x Squeezy Bottle

 

INGREDIENTS

 

SLOW COOKED DUCK YOLK

4 x Duck Eggs

100g Clarified Butter

OLIVE CARAMEL

200g Salted Black Olives

100g Caster Sugar 

5fl oz Water

 

NASTURTIUM PURÉE

200g Large Nasturtium Leaves

1 x Shallot, Peeled and Finely Diced

1 x Clove of Garlic, Sliced

100ml of Nasturtium Stock *

 

GREEN & WHITE ASPARAGUS 

4 x White Asparagus, Peeled and Trimmed

10 - 20 x Green Asparagus, Peeled and Trimmed 

 

TO SERVE

8 x Mixed Baby Rainbow Radishes 

4 x Bronze Fennel Fronds

4 - 8 x Baby Garlic Mustard Leaves

4 x Mustard Flowers

8 x Nasturtium Leaves

4 x Nasturtium Flowers

4 x Sea Aster Leaves 

4x Salty Fingers

4 x Chive Flower Buds

8x Garlic Flowers 

 

SLOW COOKED DUCK YOLKS

Heat the water bath to 64 .c, separate the yolks from the whites, discard the whites and use for another purpose. Place 1 yolk into each vac pak bag with some of the clarified butter and seal in the vac pak machine on the lowest setting no longer than 5 seconds. Place each yolk bag in the water bath and cook for 45 mins at 64 degrees.

 

OLIVE CARAMEL

Heat the water and sugar in a pan til it reaches a golden caramel colour add the olives at this stage with a little water, then blitz in the blender til completely smooth, transfer to a squeezy bottle until needed.

 

NASTURTIUM PURÉE

sweat the diced shallots and garlic over a medium heat, add the stock and reduce, add the nasturtium leaves blend straight away til completely smooth, if not using straight away chill quickly in a ice bath, to set colour.

 

GREEN & WHITE ASPARAGUS 

Blanch the asparagus in lightly salted water then charr on a hot griddle.

 

TO SERVE

Take the nasturtium puree and spoon on to the plates, place a duck yolk in the centre of each plate, season with sea salt flakes, place the one white asparagus and 4-5 green asparagus , squeeze a few dots of olive caramel, add a couple of whole  raddishes and the rest of flowers and herbs.