Stuffed duck

Khaled Abuhwala
Executive chef
Panorama restaurant, Emirates Grand Hotel

STUFFED DUCK BREAST WITH MUSHROOM RISOTTO RICE

Serves: 1

Ingredients

Duck breast 120 gm

Mixed herb 5 gm

Mixed nut 5 gm

Risotto rice 20 gm

Mushroom 10 gm

Olive oil 10 gm

Cooking cream 5 gm

Parmesan cheese 10 gm

Method

Marinate the duck breast with mixed herbs.

Add a little olive oil and cut the duck breast into half.

Stuff the duck breast with mixed nuts and roll the duck breast.

Place in the oven for 15-20 minutes at 170°C.

For the risotto rice: Pre-heat the pan.

Sauté the mushroom. Add the risotto rice, and add the cooking cream until the rice is cooked. Add the Parmesan cheese.

Arrange the risotto rice on the plate and then, top with the stuffed duck breast.

CAPRI SALAD

Serves: 1

Ingredients

Beef, smoked 25 gm

Lollo Rosso lettuce 15 gm

Iceberg lettuce 15 gm

Lettuce frisee, yellow 15 gm

Capsicum, red, julienne 10 gm

Cherry tomato, red 5 gm

For balsamic dressing:

Olive oil 10 ml

Balsamic vinegar 5 ml

Sugar 5 gm

Method

Thinly slice the smoked beef and keep aside.

Mix the lettuce, red cherry tomato and julienne capsicum together.

Mix all the ingredients together for the balsamic dressing.

To serve, arrange vegetables on plate, topped with beef and mix with balsamic dressing.

CHRISTMAS PUDDING

Serves: 1

Ingredients

Egg 1pc

Butter 50 gm

Flour 100 gm

Mixed fruit 50 gm

Ginger powder 5 gm

Mixed nut 5 gm

Baking powder 3 gm

Milk, full cream 50 ml

Sugar 50 gm

Method

Mix butter with flour until sticky. Add egg alternately with sugar.

Add the baking powder, ginger powder and full cream milk. Stir until well mixed.

Add the mixed fruit and nut.

Place in moulds and bake for 45 minutes at 150°C.

Serve with icing sugar and your selection of strawberry or fresh cream.

Scott Stoke
Head chef, Rivington Grill, Souk Al Bahar, Dubai

ROASTED KELLY BRONZE TURKEY

Serves: 8-12

Ingredients

Turkey, Kelly bronze 6-7 kg

Onion, white, peeled 1 pc

Thyme 3 sprigs

Vegetable oil 150 ml

Sage leaf, fresh 15 gm

Butter, unsalted 250 gm

Maldon salt to taste

Black pepper, cracked to taste

Method

Preheat the oven to 175°C. Remove the legs of the turkey as well as the leg bone, and cut away the backbone.

Rub the turkey with vegetable oil and season all over and inside. Stuff the cavity with the peeled onion and thyme. Turn the bird upside down, place on roasting tray and roast for 30 minutes.

Boil a pot of water and turn down heat to lowest setting.

Spread butter and seasoning on a large sheet of cling film.

Remove any tendons from the turkey legs, then lay them onto the cling film skin side down.

Take the sage leaves and lay them onto the inside of the leg meat. Roll the legs in the cling film; tie a tight knot on each end and place into the boiling water.

Remove the roasted turkey from the oven, turn over with tongs, and baste the skin side of the bird with the cooking juices in the tray.

Roast turkey for 10 more minutes. Repeat the process.

After about 50 minutes of cooking time, remove turkey and check to see if cooked, by inserting a small cooking thermometer into the deepest part of the breast by the bone. (If it reads 75°C, it is cooked. If not, return to oven for 10 more minutes).

Once cooked, keep turkey aside and save any liquid from the tray for gravy or sauce.

After poaching the legs in water for 25-30 minutes, remove and set aside.

Heat a heavy-bottomed pan and add a little oil.

Remove the legs from the cling film and place in pan. Roll the legs around in the pan for an even colour all around and place in oven for 5 minutes.

Remove the turkey breast from the bone and slice into desired portions. Remove the legs from the oven. Slice and serve.

EGG NOG PARFAIT

Serves: 5

Ingredients

Milk, full fat ............... 237.5 ml

Clove, whole 1 ¼ pc

Vanilla pod, deseeded 2 pc

Cinnamon powder ½ gm

Nutmeg, finely grated ½ gm

Egg yolk, pasteurised 60 gm

Egg white, pasteurised 65 gm

Caster sugar 75 gm

Whipping cream........237.5 ml

For the rose tea-infused sauce:

Tea bag 1 pc

Orange peel, pith

removed ½ pc

Prune, pitted 250 gm

Water, filtered 250 ml

Rose water 50 ml

For garnish:

Prune, macerated 250 gm

Method

For the rose tea-infused sauce:

Place the orange peel into a saucepan topped up with water.

Add the tea bag and bring 
to boil.

Once boiled, remove from heat and leave to infuse for 10 minutes. Check taste before removing tea bag.

Deseed the prunes and add to tea mixture. Leave prunes to soak in a bowl in the fridge overnight. When ready to use, remove the orange skin and cut into thin strips.

Next, whip the cream until soft peaks form and store in fridge.

Bring milk, clove, vanilla, cinnamon, and nutmeg to boil in a saucepan and leave for 20 minutes to infuse.

Whisk the egg yolks with 
sugar in a mixing bowl until well mixed and double in volume. Add the milk mixture passing through a sieve and whisk well.

Place this mix into a saucepan and cook gently on low heat until thick. Remove from heat and chill.

Once cold, fold in the 
egg whites and place into 
your chosen mould and freeze (you could just pour onto a baking tray and cut into 
shapes later).

When ready to serve, place a knife into some warm water, dry and slice the parfait and place onto a plate.

Garnish with prunes, orange peel, and the rose tea sauce, and serve.

• Food and Dining