Honey and Pistachio Glazed Teal with Parsnip Puree and Sloe Gin Sauce
Updated / Nov. 19, 2015 17:28
2 teal (whole or breast)
50 g honey
50 g pistachio
100 g clarified butter
500 ml stock
100 ml red wine
50 ml gin
50 g unsalted butter
1 sprig thyme
100 ml double cream
100 ml water/veg stock
salt and pepper
Making your own stock is the best way to go but it is very time consuming, so to make this a little easier it is possible to buy liquid stocks in the supermarket.
If you are using this stock be careful not to add salt and to follow this recipe you should first follow the instructions on the pack to make the stock and then follow the recipe above.
“Sweat” shallots and thyme in a hot pot and add the wine to reduce until there is virtually none in the pot, this is important to avoid a pinkish color in the sauce.
Add the gin immediately followed by the stock. Reduce this until the bubbles begin to look thick. Reduce the heat to a light simmer and add the butter in small dices a little at a time stirring continuously “Monter au Beurre”.
Peel and slice the potatoes into thin coin shaped discs. Season them all in a bowl and coat the in clarified butter; this is butter from which the fat solids have been removed simply by heating and passing through muslin cloth.
Arrange the disc around each other on a non stick ensuring they lay half way across each other to ensure they stay in the shape you make.
Place the pan on a gentle heat until the potatoes turn golden on each side.
Peel and evenly chop the parsnips to allow even cooking. Combine the stock and water in a pot along with the parsnip, seasoning and thyme. Simmer for 20 – 30 minutes, until the liquid reduces to a thick yellowish color and the parsnip are falling apart.
Add all the mix to a food blender and blend until smooth. It’s a good idea to “pass” this mix through a fine sieve. If it appears a little to runny now that’s good, it gives you a little room for reheating when the liquid will further reduce, if not don’t worry, you can always add a little more cream!!
As Teal are in season at the moment it should be relatively easy to find them fresh and whole. If you cannot find them whole you should have no problem finding the pre prepared breasts, which make a fine substitute.
To prepare the whole Teal you will need to remove the legs followed by the breast, ordinarily we would use the bones for stock but if your only serving 3 or 4 it’s not going to be worth it so you can bin the carcass.
The Teal breast cooks very quickly so should be done at the moment of serving, “ A La Minute”.
Season the breast and place them skin side down on a hot pan but not smoking! Brown on each side for about 1 minute each and add the honey turning up the heat so as to quickly caramelize and add the pistachios to finish turning the breast to be sure and cover them in the glaze.
Allow to rest for a moment before slicing for presentation.
To present the dish spoon some puree on to the plate and use the back of the spoon to smear it across the plate, a very “ now” way of platting dishes “ Random” is the key word. Place the pomme maxime to one side and place the sliced breast on top. Spoon the sauce over the top and drizzle around.