Chef Of The Month March 2018: Gary Townsend
One Devonshire Gardens, Glasgow
Head chef, Gary Townsend brings a wealth of experience to 3AA Rosette restaurant, One Devonshire Gardens, Glasgow.
With over 16 years experience, Gary has finely honed his skills in some of the country's most renowned kitchens including Tom Kitchin's, The Kitchin and Martin Wishart, where he worked as a sous chef during the time the restaurant was awarded a Michelin Star back in 2011. A former head chef of Cameron House, Gary has also added his creative talent to the dishes at L'Enclume, Restaurant Sat Bains, Hibiscus and Midsummer House Rosettes.
Here he shares a recipe inspired by fabulous Goosnargh Duck.
Goosnargh Duck - Red Cabbage - Beetroots - Leg Pastille - Sauce Bierade
At One Devonshire gardens, we use the whole duck for this dish. Nothing is left to waste.
The duck is hung upon delivery for around 7 days, which allows the skin to dry out and the duck to age slighty.
We blow torch the whole duck after this process. This gives a fantastic colour upon the finish of the breast, tightens up the skin, removes any hairs and gives a cleaner cut when removing the breast from the bone.
The legs are removed keeping as much skin intact to the lower of the breast as possible. The legs are then salted for one hour, washed, dried and then cooked sous vide for 90c for 12 hours.
These are broken down and picked into thin strands. The leg meat is mixed with various spices and herbs which is then rolled in to fuielle de brick. This is a Tunisian pastry which is very similar to filo pastry. It is then fried to order.
The breasts of the duck are removed from the bone after the blow torching and trimmed. The majority of the fact is left intact around the edges of the breast. I sous vide the duck breasts for 30 mins at 50c. These are then cooled.
When an order for a duck is placed the breast is seasoned well, placed in a cold pan and cooked on a medium heat. The fat is poured from the pan every 2-3 minutes. This allows the fat to get thinner and thinner until you are left with a perfect thin layer of crisply fat. At the last minute the duck is turned over, finished for around 1 minute in the pan, carved and served with the duck leg, red cabbage, beetroots, prune puree and orange sauce.
To garnish the dish we have braised red cabbage which has been finely sliced, cooked in the oven with port, red wine and a small amount of veal stock. We also puree some of this just for a different texture on the plate.
The beetroots are roasted in the oven, seasoned well and covered with olive oil. They are cooked for around 45 mins then peeled from their skin.
The prune puree is made by soaking the prunes overnight then pureeing to the correct consistency.
The sauce is made from the wings of the duck. An orange reduction made with orange juice, lemon grass and star anise which is then added to the duck jus to taste.
When plating a dish I want the focal point to be the main ingredient which is the duck. This takes centre stage and the garnish which accompanies the dish is placed around the outside. The sauce is then served at the table to the customer.