Starter
Warm duck confit salad
Serves 4
Ingredients
2 confit duck legs
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1 frisée lettuce
200g green beans
400g waxy potatoes, washed and peeled
2 garlic cloves, smashed
For the vinaigrette
1 shallot, finely chopped
1 tbsp red wine vinegar
1 tsp Dijon mustard
Salt and pepper
1 tbsp finely chopped parsley
1 tbsp finely snipped chives
2 tbsp olive oil
1 tbsp walnut oil
Method
Place a dry frying pan on a gentle heat. Add the duck legs and pan fry, straining off the fat, until hot and the skin is crisp.
Meanwhile, add 2 tablespoons of the duck fat to a second frying pan. Chop the potatoes into small cubes and cook them gently in the fat with the garlic until golden. Drain the potatoes, toss them with salt and set aside.
Place the beans into a pan of simmering salted water and for 5 minutes, then drain. Pull out the cord of the lettuce and wash and dry the leaves.
To make the vinaigrette combine the shallot, vinegar, mustard, parsley, chives and seasoning in a bowl and then whisk in the olive and walnut oils.
Toss the green beans and lettuce in the dressing and arrange on four plates. Shred the duck meat, discarding the bones, and scatter it with the potatoes over the salads. Serve warm.
Main course
Coconut and lobster soup
Serves 4
Ingredients
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2 x 4in pieces lemongrass stalk, smashed
1 tsp whole coriander seeds
2 tsp olive oil
75g finely chopped onion
½ red pepper, seeded and diced
2 tsp garlic, finely chopped or crushed
4 tsp fresh ginger, finely chopped
500ml cups shrimp stock
½ Scotch bonnet chilli, seeded and finely chopped
1¼ tsp kosher salt
¼ tsp freshly ground black pepper
2 lobster tails, meat removed and diced
600ml unsweetened coconut milk
60ml fresh lime juice
3 — 4 tbsp chopped fresh coriander leaves
Fresh coriander sprigs, for garnish
Method
Place the lemongrass stalks and coriander in dampened cheesecloth or muslin and tie together with kitchen string. Set aside.
Heat oil in a medium saucepan over a medium-high heat. Add the onions and peppers, and sauté for 2 to 3 minutes, or until softened. Add the garlic and ginger and cook, stirring constantly, for about 2 minutes. Add the spice bag, shrimp stock and chilli. Season the soup. Bring to a simmer and cook for about 10 minutes.
Add the diced lobster meat and simmer for an additional 4 to 5 minutes, just until the seafood is cooked through. Stir in the coconut milk, lime juice and chopped coriander until heated through. Remove the spice bag from the soup and ladle into warmed soup bowls. Garnish with fresh coriander sprigs and serve immediately.
Dessert
Chocolate Grand Marnier bread pudding
Serves 4
Ingredients
9 slices of a large loaf of white bread
150g good-quality dark chocolate
75g butter
425m whipping cream
4 tbsp Grand Marnier
110g caster sugar
3 eggs Double cream to serve
Method
Remove the crusts from the slices of bread and cut each slice into four triangles.
Break the chocolate into pieces and put into a bowl with the cream, sugar, butter and Grand Marnier. Set the bowl over a saucepan of gently simmering water, ensuring the bowl never touches the water, until ingredients are melted and smooth. Remove from heat and stir.
In a separate bowl, whisk the eggs, add the chocolate and whisk again until well blended. Spoon a 1cm layer of the chocolate mixture into a shallow ovenproof dish. Place half the bread triangles over the chocolate in rows that just overlap. Pour half the remaining mixture over the bread, then arrange another layer of bread on top, and finish with another layer of chocolate. Press the bread down gently to cover well.
Cover with clingfilm and leave to stand for at least a couple of hours. When you’re ready to cook the pudding, preheat the oven to 180C/gas mark 4. Remove the clingfilm and bake on a high shelf for 30 minutes. Leave to stand for 10 minutes and serve with cream.