CHESTNUT DUCK ECLAIR

Methods and Directions

• Preheat oven to 180°C.
• Boil milk, salt, sugar and butter, and add flours and gluten off heat.
• Stir till combined and cook panade out for 3 minutes over medium heat.
• Place into a mixer bowl with a paddle and beat till cool.
• Gradually add eggs and pipe with a star tip tube.
• Bake for 15 minutes with the vent closed then a further 15 minutes with the vent open.

• Skin the duck breast and render the fat, along with a good pinch of salt.
• Place the cooled fat, tea and breast in a vacuum sealable pouch and seal at high pressure.
• Cook sous-vide in a water bath at 57°C for approx. 1 hour or until internal temperature reaches 57°C. Chill and slice thinly against the grain.

• Process garlic, Dijon, yolk and paste and slowly drizzle oil.
• Fold lemon juice through.

• Make a partial slice lengthwise through the top of the éclair.
• Place a slice of duck breast in the base with some Beaufort cheese and quartered grapes.
• Pipe a thin line of aioli and place slices of breast and place 3 pieces each of sliced chestnut, grapes and pipings of aioli.
• Finish with baby celery.