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3 Types of Spatchcock

By So Yoon ParkServes 2

3 Types of Spatchcock

Third place

Strip cut spatchcock breast wrapped with porcini pancake and cabbage Kimchi, seared spatchcock drumstick with Doenjang sauce and Korean style meatball with spatchcock thigh fillet.

Ingredient used: Kimchi, Doenjang

  • Kimchi
  • Doenjang

Ingredients

SPATCHCOCK BREAST TERRINE

  • 2 Spatchcock breast
  • 5g Smoked paprika power
  • 5g Sumac
  • 5g Chilli flake
  • 43g Starch
  • 10g Porcini powder
  • 100g Flour
  • 160ml Water
  • 10ml EVOO
  • 3 Baechu Kimchi leaves

BRAISED SPATCHCOCK LEG

  • 3 Spatchcock leg
  • 1/3 Onion
  • 2 Garlic
  • 1/3 Carrot
  • 50g Leek
  • 50g Doenjang
  • 20ml Mirin
  • 20ml Sake
  • 10g Brown sugar
  • 200ml Chicken stock
  • Herb stem
  • Bay leaf

SPATCHOCK THIGH MEATBALLS

  • 3 Spatchcock fillet
  • 1 egg yolk
  • 15g Panko
  • 5g Potato starch
  • 10ml Soy sauce
  • 1 Garlic
  • 10g Onion
  • Salt
  • Pepper
  • 5g Black sesame seed
  • 10g Flour (Dusting)

BROWN SAUCE

  • 50ml Trivet (Vegetable, bones, thigh, leg) Red wine
  • 1L Chicken stock
  • Herbs
  • 3 Whole Black pepper

MASHED POTATO

  • 2 Potato
  • 150ml Milk
  • 150ml Cream
  • 3 Thyme
  • 50g Butter
  • 30g Grana Padano
  • Salt
  • Pepper

CHILLI OIL

  • 2 Red chilli
  • ½ Red paprika
  • Spring onion
  • 1/8 Lemon rind
  • 70ml Extra Virgin olive oil
  • 70ml Pure oil
  • 5g Chilli flakes
  • 1 Bay leaf
  • 1 Star anise
  • 1 Clove

GARNISH

  • 4 Button mushrooms
  • 2 Garlic
  • 20g Butter
  • Salt
  • Oil

Method

Spatchcock Breast Terrine

  1. Cut all breasts into strips. Grind all spices and potato starch together and slight coat with breast strips.
  2. Making a sausage shape using plastic wrap, put in the cryovac and sous-vide for 40mins 50*C. Rest for 30 mins.
  3. Mix porcini powder, flour, starch, water, salt and make pancake.
  4. Wash Baechu Kimchi leaves and pat dry
  5. Remove the wrap and cover with porcini pancake and Baechu Kimchi.
  6. Cut both edges and portion.

Braised Spatchcock Leg

  1. Sear legs and sauteed vegetables using same pan. Add Doenjang and sweat for 30 seconds.
  2. Deglaze with mirin and sake, add chicken stock, remain ingredients and cover with foil and lids.
  3. Cook for 25 minutes, low heat.
  4. Set aside cooked legs, reduce Doenjang sauce.

Spatchock Thigh Meatballs

  1. Chop thigh, onion, and garlic. Mix all remain ingredients together.
  2. Kneading for 1 minute and make flat shape of meat balls.
  3. Coat with flour and pan fry. Brush Doenjang sauce with half of the meatballs. Black sesame for the garnish.

Mashed Potato

  1. Put cut potatoes with milk, cream50, little bit of water, thyme, half butter and salt, and simmer until soft.
  2. Blend cooked potato with liquid and check consistency using remain butter and cream.

Brown Sauce

  1. Roasted all trivets until coloured.
  2. Deglaze with red wine, add remain ingredients and reduce.
  3. Strain and reduce more.

Chilli Oil

  1. Torch red chili, red paprika and green onion and slowly pan fry onion wedge.
  2. Mix all ingredients together and simmer for 30 minutes.
  3. Strain.

Garnish

  1. Chop garlic and mix butter and salt.
  2. Put garlic butter in the button mushroom (cup) and drizzle oil not to dry.
  3. Roast for 20 minutes 180*C
  4. Cut leek into 1.5cm thick and poach with cream, water, salt, herbs, and butter until soft. 2. Remove liquid and sear leek with chili oil. Chili flakes for garnish.

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