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Follow this recipe and learn to make duck pies from Preston House and Hotel Chef Druhiatt to serve delicious dishes for friends and family this holiday season.
4 Duck leg meat (thigh meat), cut into pieces 1.3 Pork back meat, cut into pieces 40g Roasted garlic 8g Salt 4g Whole black pepper 3g Powder salt 10g Sage 5g Mountain radish 5g Thyme
100g chicken broth 50g red wine
Put all the first group in a hotel pan and freeze to 60% freezer. Grind medium dice at full speed. Put it in the mixing bowl and start to pass. Stream and increase speed in Set 2; beat until thick and emulsified.
3 cups semolina 3 cups "00" flour 20 egg yolks 6 whole eggs 2 teaspoons EVOO
1. In the mixer, use the dough hook to mix all the ingredients together, and then mix until the dough is fused together. 2. Knead the dough at low speed for 9 minutes. 3. Take it out of the bowl and wrap it in plastic, let it stand at room temperature for 1 hour, and then roll.
½ liter Madeira 1 smoked tomatoes 2 quarts basic tomato sauce 1 quart chicken broth 10 grams salt
1. Reduce Madeira wine by 40%. 2. Add the remaining ingredients and simmer for 30 minutes to 1 hour. 3. Stir in a blender until smooth.
2oz Smoked Tomato Sauce 6 Tortelli 4 Broccolini 2oz Beurre Hot Pot 6 Rock Shrimp 1/2oz petals, plucked
1. Put the tortillas in salted boiling water. 2. In the wok, add beurre hot pot and shrimp. 3. Once the tortillas float (about 6 minutes), add the shrimp and butter to the pan. 4. Coat the cauliflower with olive oil, salt and pepper, then grill or fry it. 5. In another saucepan, heat the smoked tomato paste. 6. In your favorite bowl, scoop the smoked tomato sauce first, then spoon the tortillas on top of the sauce. 7. Place the cauliflower on top of the tortellini, then put shrimp on top and garnish with petals.
~ This recipe is provided by Preston House Hotel, theprestonhouseandhotel.com
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