Duck breast, confit duck, carrot purée, hispi cabbage, plum

George Farrugia

George Farrugia

23rd October 2019
George Farrugia

Duck breast, confit duck, carrot purée, hispi cabbage, plum

I love hunting, I love duck and I love British autumnal produce. This dish showcases all of these things; its richness is balanced out with the acidity of the fruit and fermented cabbage, the sweetness of the carrots and the nuttiness of the celeriac.


  • • Duck breast 1
  • • Duck leg 1
  • • Duck fat 1 litre
  • • Maldon salt 18g
  • • Black peppercorn 5 crushed
  • • Thyme 5 snipped
  • • Garlic cloves 2
  • • Hispy cabbage 1
  • • Fine salt
  • • Butter milk 1 litre
  • • Plum 1
  • • Moscatel vinegar
  • • Celeriac 1
  • • Butter 100g
  • • 1 lemon
  • • Chicken stock 200ml
  • • Cider vinegar 20g
  • • Honey 20g


• Duck breast;
o Score the fat, season with salt and pepper and render in a pan and quickly colour the other side and place skin side down in oven on 180 for 8-10 minutes.
o Finish with a drizzle of cider vinegar and honey and glaze.
• Roasted celeriac;
o Peel celeriac and oil lightly then season heavily and colour in pan until roasted
o Add butter until nutty in aroma and add squeeze of lemon juice and chicken stock and bake in oven on 150c basting every 10 minutes until can put knife through it
o Slice to desired shape
• Pickled plum;
o Slice plum thinly and marinade with vinegar until needed
• Fermented hispi cabbage;
o Rinse cabbage and cut into wedges, season quite liberally with salt and cover with butter milk until completely submerged
o Leave covered with air holes at room temperature for 4 days, then rinse and keep in fridge
• Duck confit;
o Season duck leg with maldon salt, thyme, pepper and garlic sliced and leave to marinade for a couple hours turn after 1 hour
o Rinse and cover with melted duck fat
o Cook in oven around 90c nice and gently until bone can pull out or meat breaks to touch
o Then remove bones and press between two trays until set and crisp when needed
• Carrot puree;
o Carrot sliced thinly, add to melted butter, lemon thyme, and sparkling water along with carrots and cook fast
o Add a little olive oil and cook until water evaporated
o Then blend and finish with whipping cream

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.