Roasted Mallard, Salted Plums and Watercress Purée Recipe - Great British Chefs
Richard Bainbridge salts plums for two weeks, creating a sweet and sour sauce to serve alongside a peppery watercress purée and beautifully savoury roasted mallard.
Ingredients
- 500g of plums, pitted
- 40g of sea salt
- 350g of beetroot juice
- 10g of watercress
- salt
- pepper
- 150g of watercress
- 20g of cider vinegar
- 20g of ice cold water
- 225ml of rapeseed oil
- 1 egg yolk
- 2 mallards, ask your butcher to clean
- 1 bunch of thyme
- 2 garlic cloves
- 50g of salted butter
- black pepper
- white pepper
- 1 plum, sliced
- 4 button mushrooms, sliced
- watercress
More Like This
Roasted Mallard Recipe - Great British Chefs
greatbritishchefs.com
Curds with Watercress Recipe - Great British Chefs
greatbritishchefs.com
Watercress Salad with Lime Dressing – Rachael Ray
rachaelray.com
Recipe: Plum, pancetta and watercress salad
winemag.co.za
Superb English Plum Pudding Recipe | Epicurious
epicurious.com
House & Home - Watercress Salad
houseandhome.com
Salt Duck Recipe with Pickled Prunes - Great British Chefs
greatbritishchefs.com
Watercress Salad | Recipe Cart | Recipe Cart
getrecipecart.com