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Autumn Harvest

Name: Autumn Harvest
Ingredients: 2 duck marylands; 3 sprigs thyme; ½ head garlic; 800g duck fat; reserved caramel from Caramelised Shallots; 1 – 2 tsp red wine vinegar; salt and pepper, to taste; duck skin; salt, to taste; 40g to 80g unsalted butter; 150g large swiss brown mushrooms, thinly sliced; 100g shallots, thinly sliced; 1 bay leaf; 4 sprigs thyme; 10g dried porcini mushrooms; 20g dried shiitake mushrooms; 30ml dry sherry; 30ml madeira; 350ml reserved mushroom rehydrating liquid; 60ml thickened cream; 80g – 140g Chestnut Purée; salt and pepper, to taste; 20g dried trompettes des maures; 3 small swiss brown mushrooms; 3 king oyster mushrooms; 100g to 150g unsalted butter; 1 shallot; 1 garlic clove; 1 sprig thyme; 2g porcini powder

Alla Wolf-Tasker

18 Jun 2018

View full method on 10 Play ↗ Open in The Pass

Components

Ingredients

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Season

Ingredients

Duck Confit

2duck marylands

3 sprigsthyme

½ headgarlic

800gduck fat

reserved caramel from Caramelised Shallots

1 – 2 tspred wine vinegar

salt and pepper, to taste

Crisp Duck Skin

duck skin

salt, to taste

Mushroom and Chestnut Velouté

40g to 80gunsalted butter

150glarge swiss brown mushrooms, thinly sliced

100gshallots, thinly sliced

1bay leaf

4 sprigsthyme

10gdried porcini mushrooms

20gdried shiitake mushrooms

30mldry sherry

30mlmadeira

350mlreserved mushroom rehydrating liquid

60mlthickened cream

80g – 140gChestnut Purée

salt and pepper, to taste

Mushrooms

20gdried trompettes des maures

3small swiss brown mushrooms

3king oyster mushrooms

100g to 150gunsalted butter

1shallot

1garlic clove

1 sprigthyme

2gporcini powder

Chestnut Pasta

200g00 flour, plus more for dusting bench

75gchestnut flour

2gporcini powder

salt, to taste

1whole egg

7egg yolks

25ml extra virgin olive oil

Confit Duck Yolk

1duck egg

200mlthyme infused grape seed oil

Kale Crisps

500mlvegetable oil

5small, clean kale leaves

salt and pepper, to taste

Chestnut Chips

3peeled uncooked chestnuts

salt and pepper, to taste

Sage Crisps

5clean sage leaves

salt and pepper, to taste

Caramelised Shallots

80gcaster sugar

3gsalt

3small banana shallots, peel left on and sliced in half lengthways

10gunsalted butter

Chestnut Purée

60gunsalted butter

200gpeeled, cooked canned chestnuts

2small onions, finely chopped

3 sprigsthyme

150mlchicken stock

salt, to taste

Celeriac Purée

1celeriac

750mlmilk

salt, to taste

Carrots en Papillote

2yellow fine baby carrots

2orange fine baby carrots

2purple fine baby carrots

1garlic clove, peeled and lightly crushed

1 sprigthyme

50gunsalted butter

Garnish

garlic chive flowers

salt and pepper, to taste

Method

Cook it from the source.

We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.

Open the full method on 10 Play ↗

Tagged

DuckMilkFlourCarrotGarlicThymeSageCeleriacPepperSaltShallotDuck FatKaleChicken StockDuck EggsBay LeafSherryChestnutsUnsalted ButterBrown MushroomsThickened CreamOyster MushroomsShiitake MushroomsExtra Virgin Olive OilRed Wine VinegarPorcini MushroomsDinnerMain

Recipe by Alla Wolf-Tasker. Originally published by Network 10 on 18 Jun 2018.

Original on 10 Play ↗