Here is a verjus recipe from one of our most adventurous testers, Jeremy, who is very excited about the flavours our verjus brings out. He has trained with the best chefs at restaurants around London, he worked at Noma for a while and is now a chef at Dinner, Heston Blumenthal’s Michelin-starred dining experience. We asked him to keep things relatively simple, so he came up with this delicious duck recipe with a verjus sauce. Let us know what you think…
Duck with pine, verjus, stonecrops and cherry
Wrap the duck in new pine branches and marinate overnight.
Set oven to 160 degrees.
Score the duck skin and place in a cold, dry non stick pan. Turn heat to medium high and continue to roast skin side down until skin is golden brown and crisp. Remove half of the duck fat from pan flip the duck over onto pine branches in the same pan, glazing the crisp skin with some of the fat, place in an oven for 5 to 8 mins.
Take out of the oven and rest in a warm area for 10 to 15 mins.
For the verjus sauce:
Reduce 100ml verjus with 1 teaspoon honey, a few drops of balsamic vinegar, and the pulped flesh of 2 cherries. The consistency should be a thick glaze.
Split the sauce with same volume duck fat from the pan, then season.
Once the duck has rested, carve the breast in half, square off each side, glazing the flesh with the pan juices. Sprinkle fresh chopped pine shoots mixed with salt on the duck flesh side.
Grill a few baby kale leaves and serve with duck.
Arrange stonecrop seasoned with olive oil and salt over the duck with some slices of cherry.