Cooking During COVID - National Press Club of Australia - Duck Confit
In this tutorial video, Executive Chef, Daren Tetley, teaches Director, Tim Shaw, how to make the National Press Club's delicious duck confit!
Welcome to the NPC kitchen, a part of the history and prestige of the brand that no body gets to see. I started here 9 years ago and the thing I love about it is that even the most simple day on paper, will be challenging and very rewarding – no day is uneventful, and no 2 days are alike.
We do all of our catering out of one kitchen for high profile TV events for international viewers for 600 people, down to a romantic dinner for 2 in the Chatham House Restaurant and everything in between.
Some of the more influential people who we have catered for over the years include Kevin McCloud, Margaret Thatcher, Richard Nixon, Dalai Lama, George Bush, Bill Gates, Fred Hollows, currant and former PMs, and various Royals.
Today I will be doing a dish that over the past decade has been one of the most popular dishes we do. It is a very robust, traditional, hearty and extremely wintery dish, and has been adapted to our take-away menu at the present time.
The secret to our success and many industry awards is to use the best quality ingredients we can find – if you start with 2nd best you can not make it the best.
We spent countless hours sourcing the best quality ingredients – and visit the farms to get a feel for the people and produce before using them. Our suppliers must have the same creativity, passion and enthusiasm for their product as we have for cooking. I will only use products that the producer asks us what we will be using it for and questions us as much as I question them.
- Daren Tetley, Executive Chef, National Press Club of Australia
Confit Duck Leg
________________________________________
Serves 4. Prep time: 15 minutes plus curing time. Cooking time: 2 1/2 hours
Cook ahead and reheat in hot pan in oven when required.
Ingredients
4 duck Maremma duck Maryland (drumstick and thigh)
For the salt cure:
50gm sea salt flakes
5gm freshly ground white pepper
Finely grated zest of 1 orange
For the oil
Vegetable oil, duck fat mix, for the confit
3 cloves garlic, halved
3 star anise
4 slices ginger
4 sprigs thyme
1 orange cut in 1/2
¼ cup Grand Marnier
4 sprigs oregano
4 sprigs sage
5gm pink peppercorns
5gm juniper berries
1 stick cinnamon
5gm smoky paprika
5gm ground nutmeg
2gm cumin seeds
Method
In a small bowl, combine the sea salt, pepper, orange zest and thyme. Rub the mixture all over the skin of the Marylands and refrigerate for 6 hours or overnight.
Preheat the oven to 120°C.
Rinse the skin of the duck legs and pat dry.
Place them in a single layer in a dish just big enough to fit them. Pour in vegetable oil mix to just cover, and nestle the garlic, star anise, ginger, thyme and orange peel, herbs and other spices around the dish
Cover tightly with foil and bake for 2 ½ hours or until the meat is soft and coming away from the bone.
Remove the duck from the oil and drain on a paper cloth. Strain duck fat through a fine sieve and cool down for next time, Just before serving, place the legs skin-side down in a hot non-stick frypan to crisp up the skin.
Lentils
200 g Mount Zero Beluga lentils
1lt Water
200 gm Carrot – peeled and cut into 1cm dice
200 gm Leek – washed and cut into 1cm dice
200 gm Brown onion – peeled and cut into 1cm dice
50gm Garlic clove - chopped
200 gm celery – washed and cut into 1cm dice
4 sprigs - Fresh lemon thyme
3 whole - Rosemary sprig
10gm salt
5gm Freshly ground white pepper
100ml Lily red
10 ml Morello Grove Cherry Balsamic reduction
100gm Tomato – cut into 1cm dice
300 ml + 300ml Brown Chicken stock
50g Unsalted butter
2ea Majura Valley egg yolks
25g Flat leaf parsley - chopped finely
Method
Place the lentils into a large bain, cover with water and wash well. Drain and fill with water again and soak overnight. Place into a large pot and season and bring to the boil. Once boiling reduce to a simmer and cook the lentils for around 20 minutes until tender. Drain
Place the carrot, celery, leek, garlic, onion, thyme and rosemary in a large hot saucepan with a little olive oil. Sweat until browned, add the Lily and deglaze. Add the cooked lentils and stir around. Season with salt, pepper and add 300ml chicken stock and reduce to a sauce consistency. Add butter and egg yolks and stir in. Add balsamic and the parsley and check the seasoning, adjusting if necessary.
Crisp the duck leg by placing it in a frying pan skin side down with a little of the fat it was cooked in. Transfer to the oven for 20 minutes until crisp and golden brown.
Spoon the lentils into a bowl, place the duck leg on top and serve.
4.8 સાઈક્લોટ્રોન | Chapter 4 | Physics | Class 12 | Ncert । Gujarati Midium
॥ Hello બચ્ચા Party ॥
આ લેક્ચર માં class 12 , Physics ના chapter ૪ માં સાઈક્લોટ્રોનની રચના, કાર્યપધ્ધતિ ત થા ઉપયોગો વિશે વાતો કરવામા આવી છે.
ધોરણ૧૨ Physics ના નીચે મુજબ ના પ્રકરણ ની તમામ વસ્તુ(થીઅરી+ઉદાહરણ ના દાખલા+સ્વાધ્યાય ના દાખલા+વધારાના સ્વાધ્યાય ના દાખલા) complete થઇ ગયા છે :
01. વિદ્યુતભારો અને શ્રેત્રો :
04. ગતિમાન વિદ્યુતભારો અને ચુંબકત્વ :
આ ઉપરાંત class 10 ના પણ નીચે મુજબ ના પ્રકરણ complete થઈ ચુક્યા છે :
01.રાસાયણિક પ્રક્રિયાઓ અને સમીકરણો :
10. પ્રકાશ : પરાવર્તન અને વક્રીભવન :
ઝડપથી અને સરળતાથી યાદ કેવી રીતે રાખવુ ?
Disclaimer -
video is for educational purpose only.Copyright Disclaimer under Section 107 of the copyright act 1976, allowance is made for fair use for purposes such as criticism, comment, news reporting, teaching, scholarship and research. Fair use is a use permitted by copyright statute that might otherwise be infriging. Non profit, educational or personal use tips the balance in favor of fair use.
Rohit kher physics
THANKS FOR WATCHING
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#class 12
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