With champignon season well and truly upon us, Bellanger is making the most of this versatile ingredient, as seen in a variety of dishes on our latest menus.
Wild mushrooms grow throughout the year, but if it’s an abundance of varieties and seasonal eating that you’re after, wait until autumn, when Britain’s fields and forests offer us a multitude of mushrooms to choose from.
Bellanger is proud to make use of a selection in our current dishes, from the likes of Scottish Girolles, Oysters and Black Trumpets to Pied de Mouton and Porcini.
One dish, new to the Bellanger menu this autumn, is our Confit Duck Leg with Wild Mushroom Forestiere and a Red Wine Jus. Here, Head Chef Brian Scanlan shares some insight into championing the champignon in all its wholesome glory.
What gave you the inspiration for this dish?
With us moving into the winter months, I wanted to utilise the abundance of seasonal mushrooms available, whilst they are still at their best.
Confit duck leg is a very popular French classic on the Bellanger menu and with the recent menu change, we have taken this and looked at how the dish and its garnish can reflect the season. We slow cook the duck leg in its own fat for 2½ hours, which gives a moreish, delicate meat that falls off the bone.
Are wild mushrooms considered a classic accompaniment for duck?
In this instance, we have taken a classic ‘sauce forestière’ which is normally associated with beef and chicken, rather than duck, and removed the cream from the recipe. Instead, we’ve combined wild mushrooms with kale and parmentier potatoes, before finishing with a red wine jus.
What do you like most about the dish?
This dish not only heroes excellent seasonal ingredients, but it also sits perfectly on the Bellanger menu now that the dark November nights are drawing in. Who wouldn’t like to sit down to this warming, flavourful dish with a glass of red wine on a cold autumnal evening?