Matt has many years experience in the catering industry and has cooked at many prestigious events attended by various celebrities. He has been lucky enough to cook for an event which was attended by the Queen and other members of the Royal Family. In addition Matt cooked for President Barrack Obama on his first visit for the G20 London along with 32 other world leaders.
After training for a professional chef’s diploma for three years at the prestigious Westminster Kingsway College in London, Matt went on to gain over 100 medals both Nationally and Internationally with gold medals in The Culinary Olympics and World Cups in Germany and Luxembourg. In 2001 Matt was awarded Pastry Chef of the Year and in 2006 ranked second in the world for his pastry work in Luxembourg.
With a career spanning across London, Matt has worked in some of the capital’s top 5 star hotels, including The Four Seasons Park Lane, The Waldorf Hotel, Selsdon Park Hotel and Sopwell House hotel.
Matt Owens is Founder and Executive Chef of Fusion Catering Solutions
Fusion Catering Solutions are passionate about delivering delicious and imaginative cuisine. Their team is passionate about food and providing a service that goes above and beyond their clients expectations. Whether you require their help with catering for your wedding or corporate catering for events, parties or exhibitions their expert team will be on hand to help.
Recipe – Duo of Duck
You will need:
Makes 4 portions
For the Duck
- 2 duck breasts
- 2 duck legs
- 500ml vegetable oil (or enough to cover legs)
- 1 tspn sea salt
- 1 tspn five spice
- 2 star anise
- 2 garlic cloves
- 2 eggs
- 100g flour
- 100g breadcrumbs
For Fondant Potato
- 4 small jacket potatoes
- 50g black olives
- 50g sundried or sunblush tomatoes
- 500ml vegetable stock
- 4 garlic cloves
- 1 sprig thyme
For the Vegetables
- ½ butternut squash
- Knob of butter
- 1 tspn olive oil
- Pinch of salt and pepper
- 300g baby spinach
- 1 tspn olive oil
- Pinch of salt and pepper
For the Jus
- Duck bones (leftover from legs)
- 100ml red wine
- 100ml port
- 500ml beef stock
- 100g brown sugar
- 2 star anise
Method:
Rub the duck legs with five spice and sea salt. Place duck legs in small deep tray, cover with veg oil and place the 2 garlic cloves into tray and cover with foil. Place in oven for 2 ½ hours on 160˚c until meat falls off the bone easily. Once cooked, leave to cool a little then take out of the oil.
Pick and shred the meat, season with a little salt and pepper and add a teaspoon of oil to the meat. Take some meat and roll into a ball, about the size of a 50p. Make 4 balls, then put flour, beaten egg and breadcrumbs into 3 small bowls. Put the first ball into flour and coat, then place into beaten egg and cover the ball with the egg then roll in the breadcrumbs.
Deep fry until golden brown.
Next, place a little oil in a frying pan. Score the fat on the duck breast, season and rub a little five spice onto the fat. Place in a cold frying pan over a medium heat to render the fat down a little. Once a nice golden colour, turn over and seal the other side. Cook in 200˚c oven for 10-12 mins. Leave to rest for 10 mins then cut into 2 lengthways. Serve ½ a breast for each person.
For Fondant Potato
Cut potato into a square 3cm by 3cm, then with a melon baller scoop out the middle so it leaves a half circle in centre of potato. Put a little butter in a frying pan, melt then add potato. Fry to get a golden colour on both sides. Place in a deep tray and cover with vegetable stock, add 2 cloves garlic and a sprig of thyme into the tray. Place in oven at 200˚c and cook for 35 mins until potato is cooked. Chop black olive and sunblush tomato and fill the centre of fondant.
For Butternut Squash
Cut butternut squash lengthways, scoop out the seeds, drizzle in olive oil and season, roast in oven 200˚c for 30-35 mins until butternut is soft. Scoop out the inside into a blender, while still hot melt the butter, add to the butternut and blend until smooth.
For the Spinach
Wash and dry spinach, then add some olive oil to a pan, heat then add spinach and wilt for 1-2 mins, add a small amount of butter and season to taste.
For the Jus
Place duck bones from legs in a saucepan, add the wine and port and bring to the boil, add beef stock, bring to the boil, take out bones and reduce and add the star anise and brown sugar and season. Once reduced to a thicker consistency, take off heat and pass through a fine sieve.
To Plate
Placefondant potato just off centre of the plate at 12 o’clock. Place the duck bon bon on top. Spoon a tablespoon of butternut squash just off 9 o’clock on plate and with the back of a spoon spread towards 3 o’clock. Place a little spinach just a little towards centre of plate at 6 o’clock. Place ½ duck breast on top of spinach. Drizzle the just around plate and serve.
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