There’s a rule of thumb that many chefs swear by: everything that grows above the ground should be put into water that’s already boiling, everything that grows underground should be put into cold water and bring everything to a boil together.
Root vegetables are denser with a higher starch content. If you drop them straight into already- boiling water, they cook unevenly and risk overcooking the outside by the time the interior is done. Starting them in cold water cooks them through evenly.
The one exception is new potatoes; these are harvested young, while smaller with thinner skins before their sugars have fully converted to starch. These should be put into boiling water.
This flavoursome meal brings together all the best things about cooler weather: root vegetables, succulent meat and plenty of flavour. Plus, it's just a little bit fancy!
- 1 pack Cook’s Series Slow-roast Duck Leg - per person
- handful new potatoes, boiled
- 3 Brussels sprouts, outer leaves removed and halved
- Olsson’s Sea Salt Flakes, to taste
- 50g butter
- extra virgin olive oil
- 2 rosemary sprigs
- 2 tablespoons Gutsy Ferments Organic Beetroot & Citrus Sauerkraut
- 100ml veal jus, supermarket bought is just fine
- To heat through Cook’s Series Slow-roast Duck Leg, place it on a tray and into a pre-heated 160 degrees Celsius oven for approximately 30 minutes.
- While that is heating through, boil the potatoes in well-salted water until just cooked. Place the Brussels sprouts onto a hot oiled pan and lightly salt. Turn the sprouts occasionally, adding extra oil as required. You’re looking for them to develop a deep, dark golden colour. When they’re mostly there, add the potatoes to the same pan, the butter and rosemary sprigs and give it all a good shake around.
- To plate, add a couple of tablespoons of the Beetroot & Citrus Sauerkraut to a shallow bowl, the potatoes and sprouts and lay the crispy duck leg on top. Drizzle the whole lot with the warmed through veal jus.