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Autumn Harvest

  • Steps
  • Ingredients


  • Heat water in sous vide machine to 63C. Pre-heat one oven to 140C and a second oven to 160C.
  • Place 650ml of water into a medium saucepan and bring to a boil for rehydrating mushrooms.
  • Cut marylands and remove duck breast skin from whole duck and set aside until needed.
  • For the Duck Confit, place the maryland, thyme, garlic and duck fat in the pressure cooker. Cook on low pressure for 50 minutes.
  • Release pressure, remove the pot insert from the pressure cooker and place in the blast chiller for 30 minutes.
  • Remove insert from the blast chiller. Remove cooled duck from the fat. Remove and discard skin, pick the meat from the bones and discard bones. Place picked meat in a small bowl, cover with plastic wrap and set aside on the bench until needed.
  • To rehydrate mushrooms, place dried porcini and shiitake mushrooms (for the Mushroom and Chestnut Velouté) and trompette des maures (for the Mushrooms), together into a bowl. Cover with the 650ml boiling water and set aside until needed.
  • Once rehydrated, strain the mushrooms and set aside, reserving the rehydrating liquid. Strain the liquid a second time through muslin and measure out 350ml. Set aside until needed.
  • For the Crisp Duck Skin, scrape the skin using a sharp boning knife to clean and remove any fat until just a fine, even layer of skin remains, avoid making any tears to the skin.
  • Place the skin onto a heavy based tray, lined with baking paper, season with salt, cover with another sheet of baking paper and place another heavy based tray on top. Bake at 140C until the skin is golden and crisp, about 30 minutes.
  • Remove from the oven and drain skin on absorbent paper. Once cold, set aside in an air tight container until needed.
  • For the Chestnut Pasta, combine the dry ingredients on a clean bench and form a well. Mix the egg, the yolks and olive oil together in a small bowl, then add to the well. Bring together and knead well until a smooth dough is formed. Divide dough into 2 pieces and wrap each piece tightly in plastic wrap and place in the fridge to rest for at least 30 minutes.
  • Once rested, work each portion through the rollers from highest to lowest setting, 2 or 3 times for each setting. Continue to ensure that the finished width of the pasta will be sufficient to cut out 12cm pasta discs.
  • Lightly flour the bench, lay out dough sheets and cut out 2 x 12cm discs. Place discs between sheets of floured greaseproof paper and set aside in the refrigerator until ready to use.
  • For the Confit Duck Yolk, place whole duck egg into the 63C sous vide machine and cook for 1 hour.
  • Remove egg from the sous vide machine and place in an iced water bath.
  • Place thyme infused oil into a small saucepan.
  • Remove cooled egg from the water bath, carefully crack and remove shell. Gently remove all white. Place the yolk into the infused oil and set aside until needed.
  • For the Kale Crisps, Chestnut Chips and Sage Crisps place vegetable oil in a small saucepan and heat to 160C. Adjust heat to keep oil at this temperature.
  • For the Kale Crisps, strip leaves from stalks and tear into smaller pieces if too large. Deep fry leaves in the pre-heated oil for a few seconds until crispy. Remove from oil and place onto paper towel to cool. Once cooled, season and set aside in an airtight container until needed.
  • For the Chestnut Chips, slice chestnuts thinly. Fry in the 160C oil until golden. Remove from oil and place on paper towel until cool. Once cool, season and set aside in an airtight container until needed.
  • For the Sage Crisps, add sage to the 160C oil and fry for a few seconds. Remove from oil and place on paper towel to cool. Once cooled, season and set aside in an airtight container until needed.
  • For the Caramelised Shallots, place a small frypan over medium to high heat Add a small amount of the sugar to the base of the pan and melt to form a light caramel. Add the remaining sugar gradually and continue to melt to form a golden caramel. Reduce heat to very low.
  • Add the salt and the halved shallots, cut surface down, to fit tightly into the pan, with as few gaps as possible. Cover with a cartouche directly onto the surface of the shallots and cook over a very low heat for 5 minutes. Lift the cartouche and add the butter, swirling the pan a little to distribute around the shallots. Replace the cartouche and continue cooking until shallots are golden and tender, about another 5 minutes.
  • Remove from heat and cool to room temperature. Remove shallots from pan and reserve the caramel for the Duck Confit. Peel 1 or 2 of the cooked shallots into petals, discarding skin, and set aside until needed.
  • For the Chestnut Purée, place butter in a medium sized pan over high heat and cook until foaming and golden. Add the chestnuts and roast until golden. Add the diced onion and thyme and cook until the onion softens and colours lightly.
  • Pour off any excess butter, add the chicken stock and cook until the chestnuts are very tender and the stock has reduced by ¾.
  • Remove the thyme stalks and transfer the cooked onion and chestnuts to a blender. Puree at high speed until smooth, adding just enough of the cooking liquid to allow for blending to a smooth, firm purée. Pass through a fine sieve into a clean bowl.
  • Measure out 140g of the Chestnut Purée and set aside in a small saucepan for the velouté. Place remaining purée into a piping bag and set aside, keeping warm, until needed.
  • For the Celeriac Purée, peel the celeriac with a sharp knife. Cut into 2x2cm cubes. Place the celeriac & milk into a medium saucepan, place over medium heat and bring to simmering point.
  • Cover with a cartouche directly on to the surface of the celeriac and milk, reduce heat and cook gently until tender.
  • Use a slotted spoon to transfer the cooked celeriac from the milk to a high speed blender. Blend until smooth, adding just enough of the cooking milk to allow for blending to a smooth purée. Add salt to taste.
  • Pass the purée through a fine sieve into a clean bowl. Transfer to a piping bag and set aside, keeping warm, until needed.
  • For cooking the pasta, place a saucepan of salted water over high heat and bring to the boil.
  • For the Mushroom and Chestnut Velouté, place 40g of the butter in a medium-sized saucepan, and place over medium heat until melted and foaming. Add the sliced, fresh swiss brown mushrooms and cook until golden, adding more butter if required. Add the shallots, bay leaf, and thyme and cook until the shallot has softened. Pour off any excess butter.
  • Deglaze with the madeira and sherry. Cook until almost dry, then add the 350ml reserved, strained rehydrating liquid, the rehydrated porcini & shiitake mushrooms and half the rehydrated trompettes des maures, (reserving remaining half for Mushrooms). Bring the mushroom mixture to a boil, reduce by one-third. Add the cream and reduce by half.
  • Strain the mushroom mixture through a fine sieve into a small, clean saucepan and discard solids. Return the liquid to a medium heat.
  • Rewarm the reserved saucepan of Chestnut Purée. Add just enough warm purée to the strained velouté to thicken and form a pouring cream consistency, whisking to combine. Season with salt and pepper to taste. Cover velouté surface with plastic wrap and set aside until needed.
  • For the Mushrooms, clean the swiss brown and king oyster mushrooms and trim stems slightly. Slice lengthwise into slices about 3mm thick.
  • Cut shallot and garlic into fine brunois.
  • Place 100g of the butter in a medium fry pan and place over medium heat. Add shallot and garlic and cook until translucent. Sprinkle over the porcini powder, add sliced mushrooms and thyme, and cook until beginning to soften, about 3 minutes.
  • Add the remaining rehydrated trompette des maures to the frypan of cooking mushrooms, adding more butter if required. Continue to cook gently, spooning the butter over the mushrooms, until soft. Remove from heat, season and set aside in the fry pan, keeping warm, until needed.
  • For the Carrots en Papillotte, wash carrots thoroughly and scrape if necessary. Trim stork to about 1cm and thoroughly wash stalk.
  • Place carrots in a parcel made from parchment paper. Add garlic, thyme and butter. Fold the edges to seal and place in the oven pre-heated to 160C until cooked through, but still firm, about 10 minutes. Remove from the oven, unwrap parcel and season to taste. Set aside, keeping warm, until needed.
  • For the Garnish, pick through and clean the garlic chive flowers and place in a small bowl covered in damp paper towel. Set aside until needed.
  • Remove the pasta discs from the refrigerator and place discs, one at a time, into the boiling water and cook until al dente, about 30 seconds to 1 minute. Use a spider to remove the pasta from the water and transfer to a tray lined with paper towel to absorb excess moisture.

To Assemble the Dish

  • To finish the Duck Confit, rewarm reserved caramel until melted. Add red wine vinegar to taste, and stir to combine. Place reserved duck meat into the caramel and stir until duck is warmed and well coated in the caramel. Season to taste.
  • Move the duck to one side of the pan. Add reserved shallot petals to the caramel in the other side of the pan to warm. Season to taste.
  • Place 1 pasta disc on to the serving plate. Top pasta with some warm Celeriac Purée and spread slightly over the pasta disc. Top the purée with Duck Confit and season to taste. Place a second disc of pasta on top of the confit. Leaving the pasta on the plate, use fingertips to press the edges of the 2 discs to make a raviolo.
  • Pipe Chestnut Purée on top of raviolo and make a small ‘dam’ to hold the duck yolk in. Pipe some dots of Chestnut Purée on the raviolo.
  • Scatter some caramelized shallot petals, sautéed mushrooms and carrots over the raviolo.

To finish the dish

  • Place the Mushroom and Chestnut Velouté on the stove to warm, then blitz with a stick blender to aerate, about 10 – 20 seconds. Transfer to a small, copper pot.
  • Place the pot with the egg yolk over a very low heat and warm just to ‘blood temperature’, about 10 – 20 seconds. Carefully remove the yolk with a small, slotted spoon and place on the dish inside the chestnut ‘dam’.
  • Finely chop the Crispy Duck Skin.
  • Scatter Kale Crisps, Sage Crisps, Chestnut Chips and chopped Crispy Duck Skin over the raviolo. Season well.
  • Garnish with garlic chive flowers.

To serve

  • Spoon 2 or 3 spoonsful of aerated Mushroom and Chestnut Velouté over the dish, particularly around the yolk, and serve immediately.

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