Twice Baked Slow Cooked Duck Soufflé with Cheese

I am very proud of this recipe. It was published in the monthly My Favourite Recipe magazine last year in issue 67. I won Recipe of the Month prize of £500. I would like to share this recipe with everybody
Twice Baked Slow Cooked Duck Souffle'
  Soufflé is an absolutely delicious and delightful thing  to eat

FAMILY FRIENDLY:
This Soufflé is family friendly, children from the age of 2 to grannies at the age of 102, all love the dish because it is light and fluffy. Even gluten intolerant member of the family can enjoy this delicious dish.

East West Fusion:
To make this recipe more interesting, I have included East West fusion of flavour. The duck is infused in an oriental sauce and slow cooked till tender. I have also added a strong Cheddar cheese to give my Soufflé a further depth of flavour.

This Soufflé recipe is not daunting:
A lot of people think that making soufflé is a daunting task. Unlike some of the classic soufflé, this Twice Baked soufflé recipe will fall when cool and then puff back up again on the second baked. They can be made in advance, and reheated and ready to eat in 10 minutes. They keep well in the fridge for up to 36 hours and in a freezer up to 2 months. So if you want to impress friends and family at dinner party, this can be you dish to put on the dinner table.

Slow cooked duck legs:

2 Duck legs ( British Poultry, Red Tractor approved)

100 ml. White wine

50 ml. Soy sauce

1 teaspoon five spice powder

1 tablespoon oyster sauce

1 clove garlic (chopped)

1 teaspoon minced ginger

1 tablespoon honey

Place all the ingredients in a pan or a slow cooker. Simmer very slowly till tender. Usually 2-3 hours. Leave to cool. Reserve the cooking liqueur. When the duck is cool, remove the skin and the bone. Shred the duck to thin shreds. Set aside.

The Twice baked Duck Soufflé

30g butter (Red Tractor approved)

Extra butter for greasing

50g flour (Red Tractor approved) (Gluten free flour is fine)

200ml warm milk (Red Tractor approved)

100g grated matured Cheddar cheese (Red Tractor approved)

4 egg yolks

4 egg whites
1 teaspoon chopped chives

Slow cooked duck meat (reserve a few pieces for garnish)

Mixed salad and chives for garnish

Red wine sauce

1. Grease 6 Ramekin dishes with butter. Preheat oven to Gas Mark 5/ 190C.
2. Melt butter in a heavy bottom pan. Add in flour, stir all the time over medium heat for 1 minute. Stir in the warm milk. Cook and stir till the Roux sauce is really thick. Remove from heat.
   
3.     Stir in the egg yolks and then the cheese, chives and duck till fully combine.
4. Whisk egg whites in a clean bowl with an electric whisk to a stiff peak.
   
5. Gently in the egg whites into the duck mixture a little at a time. Mix well.
   
6. Divide the mixture evenly between the 6 prepared Ramekin dishes. Place the ramekin on a baking tray line with a dish cloth. Pour boiling water into the baking tray to 2 cm. in depth.
7. Baked the Soufflé in a preheated oven for 20-25 minutes until puff up and golden brown.
   
8. Remove the dishes and cool on a wire rack to room temperature. The Soufflé will fall, but they will puff up again on the second baking. Remove the Soufflé from the ramekin dishes. At this stage, the Soufflé can be store in the fridge for up to 36 hours or in the freezer for up  to 2 months.
9. Second baking, place the cool the Soufflé on a baking tin. Sprinkle the top with some grated cheese and butter. Bake in a preheated oven to Gas Mark 5/ 190C for 10-12 minutes till they puff up and golden brown.
10. Transfer the soufflé onto a serving dish. Garnish with mixed salad and strips of duck meat and redcurrants. Drizzle over with red wine sauce.
    
    
    
    
    
    

To make red wine sauce, cook together 100 ml red wine, 3 tablespoon redcurrant jelly and a tablespoon sieved duck cooking liqueur. Bring to the boil and reduce to a thick consistency.

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