Ballotine of duck recipes

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Chicken Masterclass with top Scottish chef Craig Wood

Chicken Masterclass with top Scottish chef Craig Wood

Ballotine of Chicken with Pistachio Nuts, served with a Spiced Peppercorn Jus. This evening Craig is serving it hot with a Spiced Peppercorn Jus, so he simply allows it to rest briefly after poaching then removes the cling and gently sautées the ballotine to crisp up the skin before slicing to serve
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Leiths: Advanced Term, Week 4

Leiths: Advanced Term, Week 4

Essentially this dish was the retro classic duck a l’orange served with pommes anna – a potato dish with the highest ratio of butter to potato I have ever seen – and it proved a very tasty way to start the week
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Eating out on Christmas Day in the Midlands

Eating out on Christmas Day in the Midlands

This is followed by a choice of starters that includes honey roast parsnip veloute with quail ballotine and parsnip crisps or ham hock, chicken and chestnut terrine with cranberry puree and toasted brioche
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Twelfth Night Feast

Twelfth Night Feast

Instead, I made ballotines from the leg meat of a duck, a guinea fowl, a chicken and a pheasant. I served my ballotines with cauliflower puree and a game bird and red wine reduction
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Review: Rowleys Restaurant, Baslow

Review: Rowleys Restaurant, Baslow

Lee’s starter was Roasted Jerusalem artichokes, liver parfait, ballotine of pigeon confit, while I went for the Sicilian Red Prawns, John Dory, crisp sweet millet and shellfish Sabayon
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the malt house restaurant

the malt house restaurant

Starters of Rabbit Ballotine, Malbay Crab Claws or Quinoa Salad with Peashoots are followed by mains such as Medallions of Monkfish, with Killeen Goats Cheese and Beetroot Arancini and a showstopping Duck Tasting Plate that includes a roasted breast, confit leg and pan-fried liver