David grew up in North Wales and went to university in Manchester before deciding on a career in catering as it has always been his passion. He worked in restaurants in Manchester for 10 years including The Lime Tree. For four years prior to his move to Goldsborough Hall, David worked as a chef in large football stadiums and produced food at large events including the Grand Prix at Silverstone, Henley Regatta and Cheltenham Racecourse. He moved out of Manchester to have a rural life with his family in Huddersfield. He is married to the beautiful Samantha, also a chef, and has two fabulous children. He has been head chef at Goldsborough Hall for over two years and has just won Chef of the Year at the Harrogate Hospitality & Tourism Awards 2012.
When David is at home, he tends his vegetable garden and fruit trees and loves nothing better than to pick fruit with the kids and make chutney and jams with the family.
Goldsborough Hall is a 17th-century privately owned stately home, situated just outside Knaresborough in the picturesque village of Goldsborough. David heads up the kitchen at Goldsborough Hall and produces exquisite food for weddings, private gourmet dinners and B&B guests. He always uses fresh local produce from local suppliers and rotates his menu to use only seasonal dishes.
Davidís cut of the month is Duck Leg/Breast.
Recipe serves 4
4 duck breasts and 2 duck legs
Small amount of duck fat
2 sheets of filo pastry
Salt and pepper
For the glaze
100g pitted damsons
100g granulated sugar
2 shots whisky
2tbsp hoy sin sauce
For the sauce
1 glass red wine
150ml chicken stock
Salt and pepper
Slow cook 4 duck legs in duck fat for two hours in a covered dish in the oven until the meat is falling off the bone. Remove the meat from the fat and take off the bone.
To make the glaze, put the pitted damsons into a pan with the sugar, 100ml water and simmer for 30 minutes until soft and the sugar has dissolved. Then add 2 shots of whisky and 2tbsp of hoy sin sauce.
Take the confit (leg) duck meat and mix with 2tbsp of glaze and wrap in filo pastry in a long, thin pencil shape (straws) around 20cm long. One per person.
Trim the excess fat off the duck breasts to neaten them and seal in a hot pan. Keep the juices in the pan for later. Place on a baking tray, season with salt and pepper and spoon a large tablespoon of glaze over each breast. Place in a oven for 190C/375F/Gas Mark 5 for 12-14 minutes depending on how pink you like your duck.
To make the sauce, take the pan used to seal the duck breasts and pour off the excess fat. Add a glass of red wine and reduce by half. Add the chicken stock and one tablespoon of glaze. Season to taste.
Deep fry the duck straws at 190C/375F for 2-3 minutes or until golden brown and crispy. Remove and trim up the edges.
Slice the duck breasts, spoon over a little sauce and arrange the straws. Serve with a potato rosti and summer vegetables.
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