Signature Veal Jus, 1ltr

£18.50

Product Information

Signature Veal Jus, 1kg tub

 Fresh Fish From Cornwall - Buy Fresh Fish Online - Fresh Fish Home Delivery


Essential Cuisine Premier Veal, Lamb and Chicken Jus give you the quality of a traditional 5 star jus in minutes, so you need never run out. Our versatile jus have the meaty taste, viscous feel and the mirror-like sheen of a traditional jus - but can be made up in a fraction of the time. Makes just as much as you need.


Removes the need for costly sourcing and preparation of veal and lamb bones, whilst eliminating this sensitive area of food safety; concentrated base - 1kg tub makes 8 litres of finished jus

Fresh Foods Cornwall Menu Suggestions...

DUCK BREAST IN A CELERIAC MOUSSE & CARMARTHEN HAM WITH

CRISPY ROLL OF CONFIR DUCK LEG, FONDANT POTATO AND A DATE SAUCE

Ingredients

  • 1 duck breast
  • 1 celeriac
  • Duck legs
  • Goose fat
  • Baby turnip
  • Asparagus
  • 4 garlic cloves
  • Thyme
  • 1 potato
  • Dates
  • Carmarthen ham
  • Red wine
  • Essential Cuisine Chicken Stock
  • Essentail Cusing Veal Stock
  • Coriander cress
  • Baby carrots
  • 1 red pepper
  • Salt and pepper
  • Butter
  • 2 onions
  • 4 eggs
  • Cream
  • Filo pastry sheet


For the duck breast, celeriac mousse and Carmarthen ham

Put duck legs in a pan to confit with the goose fat

Prepare duck breast by taking off the fat and sinew and trim it down

Season the breast and seal off in a hot pan (put to one side)

Prepare celeriac mousse by dicing a celeriac and braising it in butter. When soft, take out and drain, blend the celeriac and pass through a drum sieve

Add to the puree salt and pepper, three whole eggs and one egg yolk and double cream. Also mix in some brunoise of red pepper

Next lay out the Carmarthen ham on cling film and over it spread a thick, neat layer of the celeriac mousse

Place duck breast on top and using the cling film, roll it up and tie neatly

Wrap it in tin foil and place in a bain marie in the oven for about 45 minutes until mousse has set

Peel potato and cut into a rectangle, season and put in a pan together with butter and chicken stock, just covering the top of the potato

Place in oven until stock has reduced down and potato is cooked


For the confit duck leg, fondant potato, veg and date sauce

Sweat mirepoix off in a pan and add tomato puree

Reduce the red wine in a pan and add veal and chicken stock until you have a dark sauce. In a separate pan, cook the dates in water until soft. Drain off and blend

Mix with butter and add to the sauce, checking for consistency

When duck leg meat has cooked and slips of the bone, drain and season

Place on the filo pastry, roll and fry off

Peel and cook vegetables

Carve duck breast and dish up, garnishing with coriander cress

Pre-heat oven to gas mark 4, 180 degrees C

Mix ingredients together, shape into rounds and wrap in caul fat or bacon

Place in oven and cook for 45 minutes



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If you require any ingredients for your recipes that you are unable to find on our Fresh Foods Cornwall website, please do not hesitate to contact us on by phone or email and we will try and help. Why not buy your your Fresh Cornish Shellfish online.

Buy your fresh fish and seafood online here at Fresh Foods Cornwall. We buy daily from the local markets and from the local fisherman and we will process and package the fish to your own personal requirements.

Please continue to browse through our website, as well as fresh fish from Cornwall we also stock a wide range of fresh game from Cornwall including fresh venison from Cornwall.

Product Code: SIG931

 

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