Duck pastrami, blackberry, pistachio

The Recipes / Meat

Ballynahinch Castle Hotel, County Galway

2 duck breasts
2 duck legs
500ml duck fat
250g sea salt flakes
I bulb garlic
20g coriander seeds
20 black peppercorns
2 punnets fresh blackberries
20g granulated sugar
500g pistachios, shelled
50g icing sugar
50g plain flour
50g cornflour
50g egg whites

www.ballynahinch-castle.com

Serves 4

Prepare a brine by bringing the sea salt, garlic and half the coriander seeds and peppercorns to the boil in a litre of water. Once boiled leave to cool, then immerse the duck breasts for 24 hours.

Heat the duck fat in a pan over a medium heat. Put duck legs in the fat and cook over medium heat for 3½ hours until the meat is soft. Shred the meat and roll into small cigar shapes.

Toast the remaining coriander and pepper and blitz in food processor to a fine powder. Drain the duck breast from the brine and rub the powder onto the breasts. Place skin side down in a dry frying pan over a medium heat to render the fat, then seal the other side. Finish in the oven at 180˚C for 7 minutes, then leave to cool. Cut into thin slices for dressing the plate.

Cook ¾ of the blackberries in the granulated sugar with 10ml of water for 4–5 minutes until soft. Blend in a food processor until smooth and silky. Use the remaining blackberries for garnish.

Toast the pistachios on a dry roasting tray at 180˚C for 5 minutes, then blend to a fine crumb. Roll the duck leg cigars in the pistachio crumb until covered; leave some aside for the tuilles and garnish.

For the pistachio tuilles, combine the icing sugar, cornflour, plain flour and pistachio crumbs in a bowl. Whisk the egg whites to soft peaks, then fold into the dry mix. Spoon the mix into separate mounds on parchment paper in a roasting tray and spread the mix into shards. Bake at 150˚C for 13 minutes.