This month Rachel Green shares her recipe for Piccolo Parsnip Latkes with Roasted Duck and Shallot Marmalade.

We are delighted to welcome Award Winning, Lincolnshire Chef Rachel Green to this year’s Game Fair. Don’t miss Rachel’s Cookery Theatre demonstration on Saturday 25th April.

This month Rachel shares her recipe for Piccolo Parsnip Latkes with Roasted Duck and Shallot Marmalade.

Piccolo Parsnip Latkes with Roasted Duck and Shallot MarmaladeRachel with sheep cropped (2)

Makes 20-24 canapés

For the Roasted Duck:

1 duck breast

Sea salt and black pepper

Runny honey, to drizzle

150ml sour cream, to serve

Dill, for garnish

Preheat the oven to 200°C/400°F/Gas 6

Method:

Score the skin of the duck breast in a criss-cross pattern, going through the skin nearly to the meat. Place a frying pan on a low heat. Season the duck breast with sea salt and black pepper and add skin side down to the cold pan and slowly heat the duck breast. This requires no oil, cook for 2-3 minutes or until the skin begins to crisp. Turn and seal the duck breast on the meat side for a further minute.  Remove from the pan and place in a small roasting tin and brush the duck breast with honey. Place in the oven for 8 minutes, basting with the honey as necessary.

Before serving, let the duck breast rest and cool. Slice into thin slices, approximately 20-24 slices.

For the Piccolo parsnip latkes:

300g Piccolo parsnips, peeled

300g potatoes, peeled

1 small onion, peeled

1-2 tbsp plain flour

1 small egg

Sea salt and black pepper

3 tbsp rapeseed oil

Method:

For the latkes, finely grate the Piccolo parsnips, potatoes and onion. Place in a colander and squeeze out as much moisture as you can, or you can roll the mixture up in a clean tea towel and wring it well to extract the liquid.  Mix the Piccolo parsnip with the flour, egg and sea salt and black pepper.

Heat the oil in a frying pan and then place heaped teaspoons of the mixture into the pan and shallow fry.  Reduce the heat and flatten each latke with the back of the cooking slice and fry for 2 minutes on each side, turning over when golden brown.  If this heat is too high the latkes will become dark brown on the outside before they are cooked on the inside.

Shallot Marmalade:

250g shallots, peeled

2 tbsp olive oil

1 tbsp unsalted butter

1 lemon zest

1 cinnamon stick

110g sugar

Sea salt and black pepper

3 tbsp white wine vinegar

Method:

Slice the shallots into thin slices. Heat the oil and butter in a frying pan and add the shallot slices. Cook over a low heat for 15 minutes until soft, not brown. Add the lemon zest, cinnamon and sugar to the shallots and stir until the sugar has dissolved, then simmer for 15 minutes, stirring regularly.

Add the black pepper and vinegar and simmer for a further 15 minutes until the mixture is thick, brown and sticky.  Remove the cinnamon stick and transfer the marmalade to a small lidded jar or container.  It will keep for up to 5 days if kept chilled.

Serve the latkes, topped with duck and shallot marmalade, top with sour cream and fresh dill.

Tip: You can make large latkes and serve with a duck breast and sour apple cream.

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