MasterChef UK ™

Baker:

Season:

Week:

Matt W

MasterChef UK ™ Season 23

6

Challenge Type:

Duck Dashi Consomme

Pan-fried duck breast with a yaki onigiri (crispy fried rice ball) topped with a morel mushroom stuffed with duck liver pate, in a clarified duck dashi consomme. Japanese-themed.

Matt W: "It's a consomme. I'm making a duck dashi that I'm going to clarify. There's some duck necks, duck wings, duck leg, some ginger, carrot, kombu. I'm going to serve that with duck breast, morels stuffed with duck liver pate, and a crispy yaki onigiri - a toasted rice ball. One of my earliest food memories is making onigiri with my granddad."

Anna: "What's tricky about a consomme is once you've made your stock, you're going to clarify it. When you clarify a consomme you whip up your egg whites, and then you whisk them in cold. The egg white floats to the top and sits on the stock like a raft. You must keep stirring before the raft is formed."

William Sitwell: "I know you had trouble with your consomme, but I think this is absolutely perfect. It is a clear thing. You've got this wonderful mushroom stuffed with duck pate. Love the texture of that. This is a refined dish. It's different, original, and well executed." Grace: "You've got this wonderful, perfectly judged piece of duck. It's pink, but it's beautifully cooked. Then there's the broth. It's got hints of duck fat, but then it's also got an umami underbelly." Anna: "Your rice so perfectly cooked and seasoned with that crusty, crunchy top. Your consomme didn't work out the first time you clarified it, so you sacrificed the amount. You had to go back again and clarify it. Almost emotional to eat." Matt W went through to knockout week.

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