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DUCK EGG TART WITH RED WINE SAUCE, TURNIP PUREE, LARDONS, YOUNG SORREL AND SAUTÉED DUCK HEART

DUCK EGG TART WITH RED WINE SAUCE, TURNIP PUREE, LARDONS, YOUNG SORREL AND SAUTÉED DUCK HEART

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Ingredients

Rough Puff Pastry
250 grams Butter
250 grams Flour
125 grams Water
Red Wine Sauce
1 1/2 bottle red wine
1/2 bottle port
2 bottle Madeira
shallots
bay leaf
Thyme
Garlic
Turnip Puree
1 kilogram turnips
50 grams Butter
50 millilitres Water
250 millilitres double cream
Assembly
mushrooms
spinach
duck eggs
Vegetable Oil
sorrel
  • Medium

Ingredients

  • Rough Puff Pastry

  • Red Wine Sauce

  • Turnip Puree

  • Assembly

Directions

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Rough Puff Pastry

  1. Finely dice the butter, keep it cold.
  2. In a large bowl work the diced butter into the flour/salt with your fingers until it is almost at the breadcrumb stage, but still keeping a few lumps of butter there.
  3. Add the water and bring the pastry together.
  4. Form into a block and refrigerate for an hour.
  5. Roll the pastry out until the thickness of a one pound coin, we use a pasta machine set to 5.
  6. Cook the sheets of puff pastry between two heavy metal trays lined with greaseproof paper at 160C for 20 mins, or until golden brown.
  7. Use a large round cutter to cut discs of the pastry out.

Red Wine Sauce

  1. Sweat of briefly the sliced shallots in a little vegetable oil.
  2. Add onto this the red wine and reduce to a syrup.
  3. Then add the port and madeira and reduce by 2/3.
  4. Add the veal stock and herbs and cook on the stove gently for 3 hours.
  5. Add salt to taste.

Turnip Puree

  1. Peel and dice the turnip.
  2. Place the turnip in a pan with the butter and water.
  3. Cook with a lid on a low heat until soft.
  4. Add the cream and bring to the boil.
  5. Remove from the heat and, using a high speed blender, blend until smooth.
  6. Season to taste.

Assembly

  1. Sautee a duck heart, keeping it very pink. Put to one side.
  2. Cook some mushrooms, any firm variety will do, and some bacon lardons.
  3. Cook a small amount of spinach and keep warm.
  4. Warm some turnip puree.
  5. Warm some red wine sauce and place into it the mushrooms, lardons and duck heart, cut in half.
  6. Gently fry a duck egg using a little vegetable oil. Cut out the egg using the same cutter used to cut the pastry.
  7. Place the spinach in the centre of a plate.
  8. Place the disc of puff pastry on top.
  9. Spread some turnip puree onto the pastry and place three small spoonfulls around.
  10. Place the fried duck egg on top.
  11. Place the red wine sauce with the sautéed duck heart, mushrooms and lardons around the egg.
  12. Garnish with the sorrel.

Joe Mercer Nairne

After attending Eton and Oxford University, Joe embarked upon his culinary career. He first attended Leith’s School of Food and Wine in 2001, only deciding afterwards to make cooking his profession. Roles at Carluccio’s, The Savoy Grill and Chez Bruce followed, along with a spell in Sydney working at Neil Perry’s Rockpool.

He and David O’Connor opened Medlar on the 5th April 2011 in on the Kings Road in Chelsea, London. It gained it’s first Michelin star in October 2012. It is their first restaurant venture together. The aim is to provide fantastic food at a reasonable price and to deliver a very high standard of customer service but in a relaxed environment, as you would expect to find in a friendly neighborhood restaurant. They hope their combined experience in some of London’s best restaurants will help them achieve this.

David started his career working as a waiter at his parents’ restaurant on The Wirral before moving to Alexander House in West Sussex. He moved to London in 1998 to work at The Orrery restaurant and worked under Patrick Fischnaller and Chris Galvin before moving to Nigel Platts-Martin’s The Square in 1999, he stayed with the group for 12 years managing front of house at 3 of the restaurants; Chez Bruce, The Square and The Ledbury.

Medlar restaurant itself is spread over two floors and has a private dining room which holds up to twenty five guests. It is situated on the Kings road in Chelsea and is nearby other thriving shops and restaurants in this desirable, London location.

At Medlar the chef aims to cook seasonal ingredients from the British Isles and Europe accurately and simply. The style is French based but takes inspiration from all over. A love of food drives Joe to the kitchen, and he strives to cook food that is first and foremost satisfying to eat, without overelaboration or pretension.

The wine list is compiled by Clement Robert who joined Medlar from Summer Lodge Hotel in Evershot. Clement also worked at Hotel du Vin and was awarded UK young sommelier of the year 2010. The list focuses on well sourced but reasonably priced wines.

Medlar was awarded its first Michelin star in October 2012, an impressive eighteen months after opening. It is also rated on the well-known Zagat guide and has been given 25/30 for the food.

The restaurant has also been fortunate enough to be reviewed by some of the best London food critics – Jay Rayner, Giles Coran and A A Gill to mention but a few.

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