Duck in Malbec and matchsticks cassava fries – Valentine’s day recipe

It is that time of the year again Valentine’s day! When lovers expressed their love for each other by gifting flowers, confectioneries and don’t forget the exchange of Valentine cards. But there’s nothing more special than to have a meal exclusively cooked for you.  Forget about overpriced meals, fully booked venues, cooking for your loved one is the way to go to impress your Valentine.  This recipe is a great idea for a special dinner using the delectable Gressingham duck, which can be easily found at major supermarkets and butchers around the U.K. This recipe has been adapted from Brazilian chef Alex Atala‘s latest cookbook, D.O.M rediscovering Brazilian Ingredients, launched end of last year.  I choose this recipe for two reasons. Firstly, I had a great lunch experience when I went to D.O.M restaurant based in my birth town of São Paulo, Brazil.  Secondly, I am a great fan of chef Alex Atala use of Brazilian ingredients and cooking methods.  The original recipe uses baby pork ribs, but duck is such a special meat and it works perfectly in this recipe too.  It’s a very posh take on the steak-frites, using one of old time favourite Brazilian ingredient : cassava

 

 
Duck in Malbec and matchsticks cassava fries recipe

Ingredients:

Duck legs
Ingredients
400g of Gressingham duck legs (about 2)
1 white onion, diced
2 garlic cloves, minced
1 carrot, diced
1 fresh hot chilli pepper, diced
1 sprig of parsley, chopped
5 leaves of mint, chopped
25ml of Malbec
3 tomatoes, diced
rapeseed oil
1 bayleaf
salt and pepper to taste

Method – duck:
1) prepared the marinade: place in a bowl the onions, garlic, carrots, chilli pepper, add the chopped mint and parsley.
2) season the Gressingham duck legs with salt and pepper, add to the marinade above. leave to marinade in the fridge for 24 hours.
3) remove the duck out of the marinade, patch dry it. Set aside the marinade with the herbs and vegetables. Pre-heat the oven at 170C.
4) place the  duck in a oven-proof dish, cover with aluminium and cook for 90 mins at 170C
5) in a clean pan add t vegetables from the marinade and bayleaf and saute for 5 minutes. Now add the wine and allow the alcohol to evaporate, add the herbs, cover with 1 cup of water (about 200ml)  and gently and barely simmer for about 1 hour uncovered and reduced by half.
6) drain the vegetables and herbs stock. Cover well and set aside.
7) remove the duck legs from the oven. Reserve the duck aside covered.
The duck and broth can be prepared in advance.

Honey and spice glaze
Ingredients

50ml honey (3 tbsp)
50ml chicken broth
5g coriander seeds(1tbsp)
5g cinnamon stick (1stick)
2g cloves (1tsp)
2g peppercorns(1tsp)
1 small star anise
5g allspice (tsp)
1 small fresh hot chilli pepper
Method: place all in a medium sized pan and gently simmer (don’t boil it) until reduced by half. Reserve. This can be done well in advance.

matchsticks cassava  fries
250g peeled and cored cassava (manioc)
1l of rapeseed oil (or any unflavoured oil)
1 large pan of salted water

Method:
1) with the help of a mandolin cut the cassava in matchsticks strips.
2) heat the oil in a deep fryer (180C)
3) bring a large pan with salted water to the boil, blanch the cassava strips in the water for about 30 seconds, drain well and fry in the oil immediately until crisp, strain and dry well in a kitchen towel.
The cassava fries need to be done just before serving, while you heat up the other ingredients.

Malbec sauce
This recipe originally is served with a Malbec foam, here I simplified  and made a thick sauce.
Ingredients
100ml of duck/vegetable broth made from the duck marinade
50ml of Malbec wine
15ml butter
salt to  taste
Method
1)place the broth and wine in a pan heat and reduce by 1/3 of liquid.
2)add  the butter and salt to taste. reserve covered to used when platting up.

Fresh Mayonnaise
Ingredients

2 medium organic egg yolks
100ml of extra virgin olive oil
10ml of vinegar
salt to taste
method
1)place the yolks in a clean bowl, beat them while slowly and steadily add the oil
2) when the mixture emulsify, it will look like soft mayo, add the vinegar and salt to taste. reserve. This can be done well in advance, the day before. It will keep for a couple of days in the fridge.

Caramelised onions
Ingredients
1 big onion
dash of oil
Method:
1) cut the onion in half-moon slices
2) heat a frying pan and caramelise the onion slices over low heat. reserve.

Plating up:
1) heat the oven grill to 200C
2) brush the duck legs with the spiced honey glaze and place in a roasting pan, place the duck under the grill for 30 seconds, repeat this process twice
3) plate the cassava sticks, season with salt and pepper, parsley and mix the fresh mayo
4) place the duck and pour the Malbec sauce on the side. I served some of it in a coffee cup on the table. Add the caramelised sliced onions to the plate. It’s so pretty!

This meal can be prepared in advance and assembled nearer the time. There are quite a few steps, so advance planning is highly recommended. It’s worth it, the taste and textures are fantastic.  This one is to impress, after all it is Valentine day. Enjoy it!

Disclosure: I am a contributor to Great British Chefs blog and this recipe was specially written for Gressingham duck in association with Great British Chefs

happy valentines!