‘Posh Ploughman’s’ - Le Gruyère Welsh Rarebit on Toasted Sourdough, Wild Mallard Rillettes and Spiced Blueberry Chutney

‘Posh Ploughman’s’ – Le Gruyère Welsh Rarebit on Toasted Sourdough, Wild Mallard Rillettes and Spiced Blueberry Chutney by Martyn Watkins at Laksa Shack

A ‘posh ploughman’s’ with world-award-winning Le Gruyère Welsh rarebit and Lincolnshire Game wild mallard rillettes by Martyn Watkins at Laksa Shack.


Serves 4

Gruyere Welsh Rarebit Ingredients

  • 240ml brown ale
  • 50g unsalted butter
  • 50g plain flour
  • 280g Gruyere, coarsely grated
  • 2 heaped tsp English mustard powder
  • 2 tbsp Worcestershire sauce
  • 2 tbsp chopped chives
  • 4 large slices sourdough bread

Confit Duck Rillette Ingredients

  • 4 duck legs
  • 500g/1lb 2oz duck fat
  • 2 garlic cloves, peeled
  • 4 black peppercorns
  • 2 fresh bay leaves
  • 2–3 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • salt and freshly ground black pepper

Spiced Blackberry Chutney Ingredients

  • 1kg/2lb 4oz blackberries
  • 4 red onions, diced
  • 2 apples, peeled and diced
  • 600g/1lb 5oz caster sugar
  • 1 cinnamon stick
  • 1 red chilli, finely sliced
  • 200ml/7fl oz white wine vinegar


Blackberry Chutney

  1. Put all the ingredients into a large, heavy-based pan over a medium heat and bring to a simmer. Simmer for 30–40 minutes, until all liquid is gone. Pour into sterilised jars.

Duck Confit and Rillette

  1. Put the duck legs into a small roasting tin and add the duck fat, garlic, peppercorns, and herbs, ensuring the fat covers the duck.
  2. Cover with foil and cook in the oven for around 2 hours, until the meat is falling off the bone.
  3. To serve the legs whole, pat them with kitchen paper to remove excess fat.
  4. To make duck rillettes, shred the meat from the bones and stir through enough of the reserved fat to bind together. Season to taste.

Welsh Rarebit

  1. In a small saucepan gently warm the ale, set aside.
  2. Take another small saucepan and over a medium heat melt the butter until it begins to foam, tip in the flour and stir everything together, cooking for 1 minute.
  3. Whisk in the warm ale in several additions to create a thick sauce then whisk through the cheese to create a thick paste. Stir the mustard, Worcestershire sauce and chives through the sauce.
  4. Heat a grill to its highest setting. Place the slices of bread on a flat baking sheet and grill on one side until golden brown.
  5. Flip the bread over and spread each one with the cheese mixture. Place back under the grill and cook for a further 1-2 minutes or until golden brown and bubbling,

To serve:

  1. Pull some duck meat from the legs and add to the toasted Welsh rarebit or serve warm on side with spoonful of duck rillette and chutney.

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