Our Global NHS by Selin Kiazim

Selin Kiazim

Selin Kiazim

23rd August 2018
Selin Kiazim

Our Global NHS by Selin Kiazim

Our Global NHS by Selin Kiazim - this recipe was the third dish served by Selin on Great British Menu 2018.


  • Ingredients:
  • Duck - 1 LARGE Aylesbury Duck, remove legs, bone out crown keeping skin intact
  • Baharat spice
  • Baharat brine
  • 100g Demerera sugar
  • 300g Fine salt
  • 2 Cinnamon sticks
  • 2 Tbsp Whole Allspice
  • 5 Cloves
  • 6 Star Anise
  • 2 ltrs Water
  • Baharat sugar
  • 2 Tbsp Baharat spice
  • 2 Tbsp Caster sugar
  • Glazed Carrots
  • 1 bunch large leafy carrots, thoroughly washed and peeled, reserve leaves
  • 100g Unsalted butter
  • 95g Demerera Sugar
  • 12 Cardamom pods
  • 250ml Water
  • 2 Tbsp Kalamansi puree, boiron
  • Sour shallot crumb
  • 1 Banana shallot, finely diced
  • 50ml Moscatel vinegar
  • 1 loaf Dark rye sourdough, breadcrumbs
  • 125g Unsalted butter
  • Roasted Hispi Cabbage
  • 2 small Hispi cabbages
  • 2 Tbsp Lilliput capers
  • 150g Smoked streaky bacon, whole piece, best quality
  • Duck fat, enough for cooking
  • 1 Tbsp Moscatel vinegar
  • 2 Spring onions, very finely sliced
  • ¼ bunch Mint, leaves picked
  • Hispi Sauerkraut
  • Fermented Hispi cabbage
  • 1 small celeriac, julienne
  • 100g Unsalted butter
  • 50g peeled Pistachios, toasted and lightly crushed
  • 50g Smoked Marcona almonds, toasted and lightly crushed
  • 50g Pecans, toasted and lightly crushed
  • 100ml Extra virgin olive oil
  • 1 clove Garlic, microplaned
  • 50ml Moscatel vinegar
  • Parsley oil
  • 1 bunch Parsley, roughly chopped
  • 1 Garlic clove
  • Olive oil
  • Celeriac Puree
  • 1 Large celeriac, peeled and diced
  • 125g Unsalted butter
  • 200ml Double cream
  • PX and Prune Sauce
  • 1 Duck frame, chopped plus duck frame from breasts and wings
  • 2 litres Brown Chicken stock
  • 2 Banana shallots, sliced
  • 2 Carrots, sliced
  • 2 Celery, sliced
  • 4 sprigs Thyme
  • 2 Cloves garlic
  • 80ml Pedro Ximenez Sherry
  • 80ml Pedro Ximenez Sherry Vinegar
  • 1 block Unsalted butter
  • 8 Agen Prunes, diced


1. Break down the duck. Bone out the breasts keeping the breasts attached together. Place all the ingredients for the baharat brine into a pot, bring up to the boil. Place in ice to cool. Sprinkle some baharat on the inside of the breasts. Tie the breasts into a roulade. Place the breasts and legs into the brine for 6 hours. Chop through the carcass and wings for the sauce.
2. Take the duck out the brine. Rub the duck legs with the baharat spice and gently roast in the oven at 150c for approx. 1 hour. Cool down a little then pick all the meat off the bones and shred a little.
3. Roll the duck breasts in more baharat and place into a large frying pan and gently render out the fat. Pour over the excess fat and roast in the oven at 200c for approx.. 4-8mins. Take out and allow to rest. Blend together the baharat and sugar. Just before serving dust the duck with the baharat sugar and caramelise with a blowtorch.
4. To make the sauce caramelise the duck bones in a large frying pan. Add in the vegetables and colour those too. Deglaze the pan with the sherry and sherry vinegar. Add in the stock and gently simmer until reduced by half. Meanwhile, cook the butter to nut brown and strain. Strain off the stock and continue to reduce down to sauce consistency. Finish with brown butter, thyme and a little more garlic. Strain off and add in the prunes.
5. Make the celeriac puree by cooking the celeriac gently in the butter and a little water for approx. 25mins. Whilst hot blend with the double cream and season to taste.
6. For the roasted hispi. Take the hearts of the cabbage and quarter leaving a little stalk on. Gently pan roast with the duck for approx..10mins until golden brown. Add in the capers and pancetta and fry for a few mins. Finish by adding in the muscatel vinegar. Just before serving toss with the spring onions and mint.
7. To make the parsley oil, blanch and refresh the parsley. Squeeze out excess moisture and blend with the garlic and enough olive oil.
To make the hispi salad. Cook the celeriac in a large pan with the butter and a little water. Take off the heat and add in the fermented cabbage. Mix together the garlic, muscatel and olive oil to make a dressing.
Whilst the cabbage and celeriac is still warm add in the nuts, confit duck and dressing. Blanch the large leaves of hispi and drain. Stuff the leaves with the sauerkraut and fold over lengthwise. Reheat just before service and brush with a little parsley oil.
8. To glaze the carrots. In a pot add the butter, sugar, water, star anise and cardamom. Reduce to a loose syrup consistency. Place the carrots into a tray and pour over the glaze, place into the oven at 170c for approx. 15mins. Take the carrots and reduce the glaze further, add the kalamansi. Grill the carrots in the big green egg and then place back into the glaze to marinade.
9. To make the crumb. Combine the shallot and vinegar and set aside. Toast the breadcrumbs in the butter until golden, drain. Strain the shallots from the vinegar. Mix into the crumb. Just before serving roll the carrots into the crumb. Garnish with carrot tops.

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