Today I started at 8am and left at 6pm. I have to start studying in the mornings because in the evenings I am too tired to think and memorize. I'm sitting in front of the fireplace and I'm enjoying the quietness. It has been raining a lot and it's cold. We defenitely have autumn now.
Today was a good day. On my menu plan was Roast Duck with Traditional Potato Stuffing and Bramley Applesauce and Julias Roast Potatoes.
Furthermore I started the Sourbread dough and the Brioche dough.
I first made with the stuffing: I had to sweat chopped ognions, then added diced cooking apples, fresh orange juice and thyme,in the meantime
2 potatoes in their jacks were simmering happely in the saucepan. When cooked, I peeled and mashed them and added them with freshly grated orange rind to the stuffing and seasoned with salt and pepper. I thought the stuffing was rather bland, but it was delicious in the end, it had absorbed all the nice flavours from the duck. While the stuffing was cooling I cleaned the bird, chopped of the wnings and part of the legs. I trimed off the fat and put it aside for the roast potatoes. The duck was singed and I then had to season it with salt and pepper and fill in the stuffing. By a quarter to 10 I put it in the oven (190°) and let it roast for 1.5 h, from time to time I drizzeld some of the fat over the duck to get a nice crispy skin.
The roast potato recipe is an easy one. Peel the potatoes, put them in cold water, bring them to boil, simmer for a few minutes. Drain, sratch them with a fork season and put them in hot duck fat (or olive oil) then on a baking tray and let them cook in a hot oven 200° (I used the fan oven) for 45 min. They should become crusty and golden.
While potatoes and duck were roasting I made the apple sauce, you put some cooking apples, very littel water and sugar and simmer them until they fall appart, when cooked you can put them through a sieve, put you can also serve them in the more rustic version.
The Brioche dough is not difficult, but time consuming, even with a Kenwood it takes at least 40 min. First sponge 25 gr yeast, 50 gr sugar and 65 ml water in the bowl, let rest for 5 min, then add 4 eggs and 450gr of strong white flour and a pinch of salt. Mix well. Then add 225 gr butter cut up in small pieces. Add one piece, run mixer on slowest level, only add next piece when previous has been completely disolved. This kneading stage takes about 30 min. The dough should be silky in appearance and damp but not sticky. Cover with cling film and put in fridge over night. Tomorrow I will bake it!
When the duck was ready I made the gravy, I used chicken stock and was not happy, becausethe chicken flavor was dominating. I searched for some wine and came back with a bottle of Grand Marnier and a bottle of red wine. My teacher had a good laugh and told me to be patient, the juices from carving will give the gravy the flavour and right she was!
All I had to do now was presenting a nicely carved portion of duck, with gravy, stuffing, apple sauce and the roast potatoes. I got full marks and my cooking partner and I devoured the duck with gusto after presentation.
In the afternoon demonstration we learned all about the Ballymaloe Buffet and some recipes I will certainly be using for privat and professional special occasions. I doubt I will ever buy vanilla ice cream again. The recipe we got today is just divine!
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