Duck, quince puree, orange infused endive and candied orange peel by Kerth Gumbs, Ormer Mayfair - Lu
Explore the flavors of modern European cuisine with Chef Kerth Gumbs' duck, quince puree, and candied orange peel recipe from Ormer Mayfair. Perfect for home cooking enthusiasts!
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Cooking tools:
- Sous vide circulator
- Vacuum sealer
- Food processor
- Blender
- Candy thermometer
- Cheesecloth
- Fine-mesh sieve
- Refrigerator
- Mixing bowl
- Saucepan
- Pot
- Skillet
- Stove
- Chef's knife
- Cutting board
- Spoon
- Zip-top bag
- Plate
Ingredients
- 1 whole duck, crown and legs jointed
- 1 tsp Chinese five spice
- 120g rock salt
- 10g thyme
- 10g rosemary
- 30g crushed garlic
- 260ml ketchup
- 260ml hoisin sauce
- 150ml red wine jus
- 10ml Worcestershire sauce
- 1tsp Chinese five spice
- Salt
- pepper
- 100ml duck fat
- 4 bay leaves
- 20 juniper berries
- 10 star anise
- 2 tbsp ground cinnamon
- 8 quince, peeled, cored and chopped
- 200g red cabbage
- 250g caster sugar
- 750ml red wine
- 600ml port
- Juice of 3 lemons
- 200ml pomace or olive oil
- Zest of 10 oranges, cut into thin julienne strips
- 600g sugar
- 800ml water
- 60g glucose
- Juice 2 lemons
- 8 baby endive
- 10ml white balsamic vinegar
- 60ml orange infused oil
- thyme sprigs
- 2 medium sized kale leaves, blanched
- Fennel throngs
- Cider jus, optional
- Granola of your choice, option
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