the-greyhound-team-neil-cooper

NEIL COOPER

HEAD CHEF AT THE GREYHOUND ON THE TEST

Neil was born in Colchester in 1987 where he was raised until he moved to Singapore. Back in the UK, he started out as a kitchen porter at the age of 15. At 16 Neil was offered an apprenticeship working under one of Marco Pierre-White’s chefs at The Olive Branch, in East Anglia.

He spent the next few years in various restaurants in the East of England, including working as a junior sous chef at The Goose in Tendring. He was part of the team that won Best Newcomer of the Year in the East of England Tourism Awards. At 22, Neil moved to Hampshire and began working at Hotel Terra Vina in the New Forest. After 3 years in the New Forest, half as Sous Chef and half as Head Chef, he decided to move on and work under Alan Murchison of the multi Michelin star 10 in 8 restaurant group. After working in several Michelin Star restaurants across the country, Neil settled to join the Greyhound on the Test team. Neil enjoys experimenting with modern British cooking; his favourite dish is Beef Wellington.

SMOKED DUCK BREAST, CURED FOIE GRAS, CONFIT LEG WITH APPLE, GOATS CHEESE & WALNUT PAIRED WITH ROBERT SINSKEY VINEYARDS CABERNET FRANC 2010

To cure the foie gras:

1 lobe foie gras
20g maldon sea salt
20g sugar
20ml port
20ml brandy
5g star anise
5 g peppercorns
5g cinnamon

De vein the foie gras, and placing in a deep tray, cover the whole lobe in muslin. Add all the ingredients on top of the muslin and leave to cure for 24 hours.

Remove the muslin cloth and slice into strips , before rolling into cylinders in cling film and leave to set.

To smoke the duck breast:

1 female duck breast
5g sugar
5g oak chips
1 cinnamon stick
2g cloves
5g pepper corns
1 tablespoon honey.

Place all of the ingredients excluding the duck on tin  foil in a deep tray. Place a wire rack on the tray, with the duck breast on top. Tin foil the whole tray, and place on the stove to smoke. Once the duck is smoked to a yellow colour, remove from the tray and finish in a pan of honey until firm. Leave on wire rack to rest.

To confit the leg:

1 duck leg
5g peppercorns
10g maldon sea salt
2 sprigs of thyme
2 star anise

Salt the leg for 12 hours then wash clean. Submerge the leg in duck fat and aromatics and confit at 100 degrees centigrade for 8 hous. Remove and leave to cool. Gently pick apart before rolling into a firm lov in cling film.

To assemble the dish:

Arrange the sliced duck breast and a small “log” of foie and confit leg, before scattering with walnuts and goats cheese.

duck
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