Gartmore farm duck terrine with Dundee marmalade jelly, pickled ginger and toasted Dundee cake by Adam Newth, The Tayberry Restaurant
I was set a task of re re-inventing that well known Dundee Cake. It’s usually enjoyed at break time along with a coffee. But I think it has much more potential than that, and so have given it a fresh edge at The Tayberry Restaurant by incorporating it into a rich savoury starter with Scottish duck.
- 6x large male Gartmore farm duck legs slowly cooked in duck fat (confit)
- 6 x tbs ketchup
- 150 g of duck confit fat
- 100g sultanas
- Zest of 1 orange
- 1 chopped shallot
- 150g chopped and crumbled Dundee cake
Once duck has been cooking on a low heat for approx around 6 hours pick the meat off the bone and mix with all other ingredients. Then pack the duck mix into a terrine mould and chill
For the top layer of the terrine
- 4 tbs Dundee marmalade
- 250 ml orange juice
- 10ml white wine vinegar
- 4x gelatine leaves
Bring all the ingredients to the boil then add the gelatine and blend together with a hand blender. Leave to cool slightly.
For the garnish a little selection of easy to prepare things which don’t take too much effort to find:
- Pickled mushrooms use Scottish girolles if in season
- Diced stem ginger
- Asian picked ginger
- And, last but not least, thinly sliced Dundee cake toasted under a grill is the perfect thing to accompany the terrine.
Adam Newth is chef patron at the Tayberry Restaurant. He has won accolades such as Scottish Young Chef of the Year and Scottish Seafood Chef of the Year.