Norfolk Mallard Dry Aged

Richard Bainbridge

Richard Bainbridge

10th April 2018

Norfolk Mallard Dry Aged

Using local produce, this dish combines Norfolk Mallard with a duck egg sabayon.


  • 1 Crown of Mallard (Remove duck from the fridge at least 1 hour before cooking)
  • 2 Tbsp of Honey
  • 1 Handful of Thyme
  • 2 Bay Leaves
  • Sea Salt & White Pepper
  • For the Rhubarb Gel
  • 10 Sticks of Rhubarb
  • 500g Seasoned Stock Syrup (Equal quantities of sugar and water)
  • 6 Juniper Berries
  • 6 Coriander Seeds
  • 6 White Pepper Corns
  • 1 Sprig of Thyme
  • Agar Agar (Setting Agent)
  • For the Celery Ribbons
  • 2 Sticks of Celery
  • 50g Sherry Vinegar
  • 50g Sugar
  • Pinch of Sea Salt
  • For the Duck Egg Sabayon
  • 3 Duck Eggs
  • 250g Vegetable Stock
  • 2 Tbsp Soy Sauce
  • Sea Salt & White Pepper (To taste)


Pre-heat oven to 220°c
Brush the honey all over your duck and season with the sea salt and white pepper inside and out. Stuf all the herbs inside the bird, place the bird on a oven tray and cook in the hot oven for 6 minutes. Remove from the oven and allow to rest above the stove top for 45-90 minutes.
After resting slice the breast from the bone and season the inside of the breast.
When you are ready to serve place the breast on a tray skin side up and slide under a hot grill for 2-3 minutes, just to warm the breast back through.
Lay the breast onto a piece of kitchen paper to dry, slice as you prefer and serve.
For the Rhubarb Gel,
Place all the ingredients into a pan and bring to the boil, once boiling turn down to a simmer for 2-3 minutes. Remove from the heat and allow to cool in the pan.
Stain through a fine sieve retaining all the juices, weigh the juices and work on 1g of agar agar to 100g of juice.
Mix well and bring to the boil on a high heat once boiling continue for 3-5 minutes stirring constantly, pour into a container and chill in the fridge until set firm. Once set, blend the gel in a blender on high until it is smooth this should take approximately 3 minutes. When it is smooth remove from the blender into a piping bag until needed.
For the celery ribbons - Place the vinegar and sugar into a pan and bring to the boil, once boiling turn of the heat and allow to cool.
When the mixture is cold pour into a container until needed.
Using a peeler, peel the celery into strips and drizzle with the sherry vinegar dressing, season with sea salt and let sit for 5 minutes before serving.
For the Duck Egg Sabayon - crack the eggs into a bowl with the soy sauce and vegetable stock, gently stir to break up the eggs and season with sea salt and white pepper. Pour the egg mixture into a
large bowl and place on top of a hot bain-marie. Start to whisk the eggs until they double in size and hit about 72°c at this point your eggy bubbles should have a slight thickness and should now be holding.
Serve as soon as possible after making.
When plating, squeeze the rhubarb gel into the middle of the plate and position your duck breast
around it and lay the celery ribbons around the plate, you can also garnish with a few celery leaves and picked chervil. Dress the dish with a little duck jus and finally spoon over your duck egg sabayon the dish is ready to serve.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. 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.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you