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Recipe Sam's Chop House

Every issue, the region's top chefs share their culinary secrets with a recipe for you to try at home

Recipe: Sam's Chop House

Anthony Hackett is the Victorian Chop House Company’s (the company behind Leeds’ Sam’s Chop House) youngest senior sous chef. He began his training at the age of 14, and started his life within Mr Thomas’ Chop House as a commis chef when he was 16. In 2006, he was runner-up for both the Level 2 skills challenge for the North of England and the whole of the UK. Anthony is now the sous chef at Sam’s Chophouse.

Confit of Duck Leg
Serves four

Cure
12g salt Malden
3g black cracked peppercorns
1g thyme
4-5g Garlic
0.5g bay leaves

Duck Leg Confit:
4 duck legs (best if corn fed)
18-20g of cure
20g of duck fat

To Serve:
4 large baking potatoes
200g wild mushrooms
200g button mushrooms
80g French beans - blanched and refreshed
20g Tomato concasse (1cm diced)
20g persillade (9g roughly chopped parsley, 6g finely chopped shallots, 1g finely chopped garlic)
250g butter
10g red onion marmalade
220g mulled wine jus

Method
Crush the garlic and bay leaf together and add them to cracked black peppercorns, thyme and Malden salt. Cover the duck leg with the mix 24 hours before serving.
Once the duck’s been cured for a day, wash off the salt and place the duck legs in the duck fat, making sure they are completely covered and cook at 140 degrees for eight hours. Cut the potato fondant using a 2 by 2.5 inch ring and place them in the hot butter, turning both sides until coloured. Place in the oven for 20 minutes at 200 degrees.
Blanch the green beans for two minutes in boiling water, then toss them together with the wild and button mushrooms until cooked. Then add the tomato concasse and season. Place the hot fondant in centre of plate and smear the top with red onion marmalade. Place the hot duck leg skin side up and arrange the mushrooms around the fondant. Finally, pour the sauce over the duck leg.






















Posted on Wednesday 4th March 2009
TG

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