- Serves 4
- 1 Yorkshire whole duck
- 1tbsp coriander seeds
- 2 star anise
- 100ml soy sauce
- 1 litre 10% salt brine
- For the onion puree:
- 4 white onions
- 150g butter
- For the pickled red onion:
- 1 red onion
- 100ml red wine
- 100ml red wine vinegar
- 100g sugar
- For honey glaze:
- 100ml soy
- 100ml honey
- 1tbsp five spice
- For the black garlic puree:
- 300g peeled black garlic
- 100ml water
- For the duck jus:
- 1 truefoods golden chicken stock
- 1 truefoods veal stock
- 1 duck carcasse
- Honey and soy glaze
- 2 large white tunips
- 6 baby turnips
- Mix of white and black sesame seeds
- 1 red meat radish
- Butter emulsion
Duck
Ingredients
Method
1. Break down the duck. Take off the legs and bone out. Vaccum pack the legs with soy, coriander seeds and anise. Cook in a waterbath for 12 hours at 75 degrees. Press, chill and portion when cooked.
2. Pour boiling water over the duck crown to render the fat. Blow torch the skin, chill, then take the breasts off. Remove any sinue and brine for 1 hour. Once brined, cook in a waterbath for 25 minutes at 62 degrees. Render the fat down in a pan once cooked and finish with butter.
3. Chop down the white onions and colour in butter, cook out on a low heat till golden and blend.
4. For the jus, roast the duck carcasses and add to stock. Reduce. Finish sauce with lemon juice and honey and soy glaze to taste.
5. Heat and reduce the honey, soy and five spice till sticky. This will glaze the duck breast and leg. The leg will be finished with a mix of sesame seeds.
6. For the pickled red onion, boil the red wine, red wine vinegar and sugar. Slice the red onion thinly and combine the 2.
7. Heat the black garlic with water then blend till smooth.
8. Peel the large white turnips and use a japanese spiralizer for the spaghetti. Cook in butter emulsion
9. Cook the baby turnips in a butter emulsion.
10. Slice the red meat radish thinly and cut into circles.
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