Smoked eel, duck parfait, beetroot and cherry
Here's a recipe for smoked eel, duck parfait, beetroot and cherry by Michelin star chef James Close of the The Raby Hunt...
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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.four-magazine.com.
Ingredients
- 200g smoked eel
- 100ml beetroot Juice
- 17g sugar
- 1g xanthan Gum
- 3g methocel
- 125g duck livers
- 42g foie gras
- 33ml port
- 1 shallot
- Half clove garlic
- 1 sprig thyme
- 42g egg
- 1 yolk
- 167g unsalted butter
- 200g cherry puree (passed)
- 2g agar agar
- Salt & sugar to season
- Cherry puree to loosen
- 50g sugar
- 100g red wine vinegar
- 1 small beetroot
- 233g ‘00’ flour
- 100g rye flour
- 132g salt
- 200g water
- 3 large beetroots
- Maldon salt
- Red vain sorrel
- Dehydrated beetroot powder
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