French Chef Frederic Booms is shunning the traditional connotations surrounding ‘pub grub’, Frederic has exclusively designed a brand new menu for Helm Bar packed with robust yet flavour focused dishes. Undoubtedly imbued with Frederic’s signature European twist, the new Helm Bar menu represents superb brasserie style food at value-for money prices.
(serves 4)
Ingredients:
4 duck legs
1 tablespoon sea salt
Pinch of four spices
4 thyme sprigs
1 bay leaf
1 teaspoon of lemon zest
1 teaspoon on orange zest
1 garlic clove
1 star anise
500ml duck fat (enough to cover the leg)
Method:
1. Mix the sea salt, four spices, thyme sprigs, bay leaf, lemon and orange zest, garlic and star anise together in a bowl. Rub mixture over the duck legs.
2. Preheat oven to 150 degrees. Heat the duck fat in a pan until hot.
3. Wash the legs under cold running water, pat dry and place the legs in a dish. Pour over the duck fat.
4. Place in the oven for 2.5 hours to confit. When the duck is ready the meat should start to fall away from the bone.
Waldorf Salad
Ingredients:
1 small red onion, finely diced
4 celery sticks, finely diced
1 tablespoon of finely diced and fried bacon
100 grams walnut halves
Juice of half a lemon
2 tablespoons of mayonnaise
1 teaspoon of chopped parsley
Sea salt and ground black pepper
1 green apple, finely diced
Method:
1. Place all ingredients in a bowl.
2. Toss together well and taste – season more if necessary.
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