Golan’s New Heights

Seared Duck with Riette, Celeriac Puree and Heritage Carrots

Ingredients

2 duck thighs and 2 duck breasts (ask your butcher) 50ml teriyaki sauce 50ml sweet chilli sauce 1 celeriac, peeled and cut into large cubes Almond milk 1 packet of mini heritage carrots, peeled with stalk Maldon salt coarse black pepper extra virgin olive oil

Garnish

Radishes, finely sliced Crispy Covelo Nero (deep fried for 10 seconds) Pea shoots Smoked urfa chilli (optional)

Method

1. Make the Riette – preheat oven to 160oc, place the duck thighs onto a greaseproof paper and bake for 90 minutes; once cooled, pull the meat from the thighs and bones and mix with the teriyaki and sweet chilli sauce. Set aside in a baking tray

2. Make the Celeriac Puree - place the celeriac In medium sauce pan and add 2 tablespoons of olive oil, fry for 20 minutes until the celeriac is brown and tanned, add almond milk to cover the celeriac, place lid and cook on low heat for around 30 minutes or until the celeriac is very soft. Transfer to a strong blender or food processor and blitz until the mixture is very smooth, season with salt and pepper and set aside in a saucepan.

3. Make the breast and carrots - Increase oven temperature to 180C; heat up a medium fry pan with olive oil and sear the duck breast skin down for 5 minutes each side until golden, add the carrots to the pan, season with salt and pepper and insert the pan into the oven for another 10 minutes.

4. Remove from the oven and allow to rest while assembling the dish.

5. Assemble the dish - just before you are about to sear the duck breast, place the Riette and carrots n the oven and heat up the puree on low heat. To assemble: use two large plates – pour two spoons of the puree to create a circle. Place the duck breast onto a chopping board and cut into 4 medallions and place on top of the puree. Arrange the Riette and carrots next to the duck breast. Garnish with radishes, pea shoots on top, spread some urfa chilli onto the plate and place one crispy Covelo Nero on top. - Serves 2 

 Salt Beef Schnitzel and Herb Aioli

Ingredients
For the Schnitzel

1 kg raw pickled brisket, placed in a large pot with water to cover 1 thick sliced peeled carrot 1 thick sliced onion 3 thick sliced stalks of celery 3 bay leaves 3 whole peppercorns 1 peeled and grated potato Handful chopped parsley 1 kg plain flour 10 eggs 300 gr panko breadcrumbs 1 ltr rapeseed oil for deep fry Maldon salt coarse black pepper extra virgin olive oil

For the Aioli

1 handful of chopped parsley 5 tablespoons good quality mayonnaise 1 tablespoon Dijon mustard

Garnish

Pea shoots

Method

1. Day before: Bring to boil the content of the water and salt beef in high heat, once boiled reduce the flame and place something heavy on top of the salt beef to help it submerge onto the stock (we normally use a large plate). Cook for around 90 minutes until the salt beef is very soft. Allow to cool.

2. Once the salt beef cooled down, pull the salt beef and mix with the grated potato and chopped parsley. Use your hand to form 8 medium sized and flat patties (like medium burgers). For best result place the patties covered and, in the fridge, overnight.

3. Make the aioli: blend the herbs until they are very thinly sliced and add 1 tablespoon of mayonnaise and 2 tablespoons of water and blitz until smooth. Remove and mix in a bowl together with the mustard and the rest of the mayonnaise.

4. Heat up a medium sauce pan with the rapeseed oil.

5. Coat the schnitzel – arrange 3 bowls and fill one with flour, one with beaten eggs and one with the panko breadcrumbs. Remove the schnitzels from refrigeration and coat first with flour, then with eggs and finally with the panko.

6. Fry the schnitzel on medium high heat until they are nicely golden. Remove and discard any excess oil using a cloth.

7. Assemble the dish: arrange 4 starter plates, smudge some of the herbs aioli on to the plate, arrange 2 schnitzels and garnish with pea shoots.

Makes: Starter for 4 people.