Rhubarb’s very own Group Development Chef, Grant, has designed an exclusive Pearl & Pear recipe perfect for relaxed entertaining at home. Grant spends time developing recipes, exploring new dining concepts as well as pushing boundaries with dishes. Also, scouring out international trends world-wide.
Grant shares Rhubarb’s deliciously different ethos of providing the finished ingredients and seasonal flavours to each dish. With an eye for excellence and flair. As a result they’re known for creating gorgeous recipes, and exquisite tastes like the recipe below.
Rhubarb Duck Ham & Celeriac Remoulade with Poached Pears
“We love this recipe for its combination of cured rich duck, together with the flavour-full pears and the texture of the remoulade. While it is an interesting and enticing way to serve duck as it is light yet bold in flavour…
It is perfectly suited to preparing ahead, which makes this an impressive yet stress-free dish to create. As it is served cool, you can enjoy entertaining your guests and simply plate and garnish with the final touches before serving.”
Serves: 10 as a starter
Preparation time: 3 day curing yet, only 20 minutes prep time
Cooking time: 25 minutes
(If you’re not a duck fan – don’t fret! Use a cured pork such as Parma ham or Coppa for an alternative)
2 duck breasts
250g sea salt
250g Demerara sugar
1 head of garlic chopped
20g 5 spice powder
1 cinnamon stick snapped
50g wholegrain mustard
30g English mustard
300g mayonnaise (recipe below)
Juice of 1 lemon
50g capers (washed and chopped)
50g chopped parsley
(or a shop bought alternative)
2 egg yolks
1 table spoon of Dijon mustard
1 teaspoon of red wine vinegar
400ml vegetable oil
Season with salt to taste
Add all the ingredients to a bowl apart from the oil. Then slowly emulsify the oil, whisking continuously.
2 Comice or Williams pears
2 vanilla pods split (or a few drops of vanilla extract if unavailable)
1 bay leaf
100ml of white wine (or red if you prefer, both will work with the dish)
Score the duck breasts, then place in a frying pan fat- face down on a medium to high heat. Once the fat is rendered remove from the heat and chill.
Combine the salt and sugar together, and cover the chilled meat with the mixture, cling film tightly and leave to cure for 3 days.
After 3 days, wash the duck breasts thoroughly and pat dry with kitchen paper.
Cook the duck breasts in the oven at 60 degrees for 25 minutes (if your oven does not go this low put it at its lowest temperature and slightly prise the door open with a damp tea towel).
Then leave to chill and thinly slice.
Remove the celeriac skin with a knife and cut into match stick size strips, lightly salt and leave for 30 minutes.
Wash thoroughly and then squeeze through a clean tea towel. This process softens the celeriac and makes it more palatable.
Mix with all the other ingredients, season with salt and pepper and refrigerate until needed.
Add all the ingredients to a bowl apart from the oil. Then slowly emulsify by adding the oil slowly and whisking continuously.
Add all the ingredients except the pears into a pan, and bring to a boil, then set aside.
Peel the pears, then add to the hot liquid and bring back up to the boil, then remove from the heat and cover with foil until the pears cool to room temperature.
Once cool, cut the pears into your desired shape, we suggest rustic chunks.
Place the remoulade on the plate and form a circular shape in the centre of the plate
Add three thinly sliced pieces of duck.
Drain your pears and scatter on top.
Finally, garnish with the watercress and raw pear and serve.
In conclusion, we suggest serving this dish with Pouilly Fumé, Château Favray for its buttery yet citrus palate which balances the richness of the duck and the mayonnaise of the remoulade.
We would love to see pictures of your duck dishes, and hear your feedback on how you’ve got on. Share with us @pearlandpear.
Also, you can find more information for Rhubarb, and their catering expertise here.