The Foodie Guide
Chef Profile
Millefeuille of Duck Medallion with Apple and Figs with a Pumpkin Gratin and Cider Honey Jus
- 1 Leek
- 4 Duck Breasts
- 2 Bramley Apples
- 4 Figs
- 12 Rice Sheets
- 1 ltr Cider Vinegar
- 100g Honey
- 11⁄4 pint Brown Duck Stock
- Sea Salt & White Pepper
- 1 Clove Garlic
- 1 Pumpkin 1.5kg
- 4 ltr Cream
- 50g Grated Gruyere
- Grilled Pumpkin and Sesame Seeds
Method
- Brush the top of the rice sheets with clarified butter and sprinkle a mixture of grilled pumpkin and sesame seeds. Cook the rice sheets in the oven for 1 minute at 200ºC.
- Pan fry the duck breast to seal. Wrap the leek around the duck breast and cook for 7 minutes at 200ºC. Cut duck breast into 3 medallions when cooked to present.
- To make the Compote: Cook the bramley apples and figs in the oven for 3 minutes. Layer the cooked rice sheets between the apple and fig compote to produce the millefeuille.
- To make the Cider and Honey Jus: Reduce the cider vinegar with honey until golden caramel colour and add duck stock. Reduce and season to taste.
- To make the Pumpkin Gratin: Slice the peeled pumpkin and cook at 180ºC with 1 clove of garlic and add 4 x ltrs cream and seasoning. When cooked add the gruyere and place the dish under the grill to gratin. Use a blow torch for even crispness. Enjoy!
