Menu
Recipe

Pan-fried duck, rare beef and salmon rose canapés

Recipe by Michaela from The Great South African Bake Off

GSABO

The Great South African Bake Off - Past series

BBC Lifestyle

Ingredients

Rough puff:

• 250g flour
• 1tsp salt
• 250g butter
• 150ml water

Pan-fried duck:

• 2 duck breasts
• Salt, to flavour
• Chilli flakes
• Pepper
• 1 cucumber
• 5tbsp hoisin sauce

Pastry:

• 500g butter
• 4 cups cake flour
• 1 pinch cream of tartar
• ¾ cup boiling water

Salmon roses with sour cream and fresh chives:

• 300g smoked salmon
• 1 container sour cream
• Chives, to finish

Parmesan tuile cones:

• 150g parmesan
• 1tsp paprika

Pan-fried rare beef:

• 300g fillet steak
• 1tsp sesame oil
• 1 cup cream cheese
• 1tbsp coriander

Preparation method

Rough puff:

  1. Sift the flour and salt into a large bowl.
  2. Break the butter into small chunks, and add these chunks to the bowl of flour.
  3. Make a well in the flour and butter mixture, and pour in about two-thirds of the cold water. Mix until you have a firm dough. Make sure to keep small flecks of butter visible in the dough.
  4. Cover with cling film and leave to rest for 20 minutes in the fridge.
  5. Place the dough onto a lightly floured surface. Roll the dough out gently until it forms a smooth rectangle. Roll the dough in one direction only, until three times the width. Don’t overwork the butter, you should have a marbled effect.
  6. Fold the top third down to the centre, then the bottom third up and over that.
  7. Turn the dough 45°, and roll out again to three times the size.

Pan-fried duck:

  1. Fry the duck on a griddle pan, skin-side down, so that it can crisp up.
  2. Season the meat with some salt and pepper.
  3. Add a few chilli flakes to add a kick.
  4. Remove the duck from the heat once cooked, and allow to rest for a few minutes.
  5. Slice the duck into thin slices.
  6. Slice the cucumber into extremely thin slivers.
  7. Cut the puff pastry with a small round cookie cutter.
  8. Place the puff pastry in the oven and cook at 180°C for about 7-10 minutes.
  9. Remove the puff pastry from the oven, and allow to cool a bit.
  10. Place a slice of duck onto the puff pastry.
  11. Drizzle a bit of hoisin sauce over the duck.
  12. Garnish with the cucumber and a few sesame seeds.

Pastry:

  1. Pour the boiling water over 250g butter, and mix together with a knife.
  2. Add the cream of tartar to the flour.
  3. Add the flour mixture to the water mixture, and combine well.
  4. Roll the dough out, and spread with the remaining butter.
  5. Fold the dough over and roll out again. Repeat for about five more times.
  6. Place the pastry in the fridge to chill.

Salmon roses with sour cream and fresh chives:

  1. Bake the pastry in a small muffin tin at 180°C for 7-10 minutes.
  2. Whip the sour cream with some salt, pepper and the chopped chives.
  3. Pipe the sour cream into the cooled pastry shells.
  4. Roll the salmon into roses.
  5. Place the salmon on top of the sour cream.
  6. Garnish with fresh chives and sesame seeds.

Parmesan tuile cones:

  1. Preheat the oven to 220°C.
  2. Using a 7cm-diameter cookie cutter ring, draw the outlines of the ring as a guide.
  3. Place 3tsp of parmesan combined with the paprika into the ring you drew.
  4. Bake for about 3-4 minutes, or until all the cheese is melted and golden brown.
  5. Wrap the parmesan around a horn shaped mould to achieve the cone shape. You need to work quickly, or else they will cool and crack when handled.

Pan-fried rare beef:

  1. Quickly sear the beef off in the sesame oil.
  2. Season the meat with some salt and pepper.
  3. Cream the cream cheese and chopped coriander together.
  4. Pipe the cream cheese filling into the parmesan tuiles.
  5. Slice the beef and place a single slice in the tuiles.
  6. Garnish with fresh sprigs of coriander and roasted sesame seeds.

The following recipe was created and written by the accredited contestant of The Great South African Bake Off. BBC Worldwide accepts no responsibility for the accuracy of ingredients, method or content.