Ingredients

DUCK
2 LONG-NECKED DUCKS AGED FOR 3 WEEKS
300G HONEY
10G SOY SAUCE
45G RED WINE VINEGAR
5G SEA SALT
25G MEAT STOCK
2 TBSP YELLOW MUSTARD SEEDS
2 TBSP SESAME SEEDS
2 TBSP PICKED THYME LEAVES
POOR MAN’S GOOSE SAUSAGE
1KG DUCK LEG HOG’S PUDDING MEAT
200G DUCK LIVERS
2 SHALLOTS
100G PISTACHIOS
20G CHERVIL
20G CHIVES
20G PARSLEY
RED WINE SAUCE
5 BANANA SHALLOTS
4 GARLIC CLOVES
2TBSP YELLOW MUSTARD SEEDS
8 SPRIGS THYME
100G CASTER SUGAR
250ML RED WINE VINEGAR
300ML RED WINE
900ML MEAT STOCK
CARROT PUREE
1KG CARROTS
50G BUTTER
½TSP RAS EL HANOUT
250ML LIGHT VEG STOCK
GLAZED CARROT
6 MEDIUM CARROTS ALL THE SAME SIZE AND SHAPE
250G UNSALTED BUTTER
150G CASTER SUGAR
2TSP SEA SALT
4 STAR ANISE
50ML VERJUS
15G LEMON THYME
5G PARSLEY
DUCK FAT CROQUETTES
1KG WASHED POTATO LOVERS POTATOES
100G DUCK FAT
15G PARSLEY
1 FRESH NUTMEG
50G CORNISH CHEDDAR CHEESE
150G PLAIN FLOUR
3 EGGS
50ML MILK
200G PANKO BREAD CRUMBS

Method

*PEEL AND TRIM THE CARROTS (2 MINS)
*PLACE IN A TIGHT FITTING PAN WITH ALL THE OTHER INGREDIENTS EXCEPT PARSLEY AND BOIL DOWN
ROAST DUCK
*MIX THE HONEY, SOY SAUCE, VINEGAR, MEAT STOCK AND SALT TOGETHER IN A PAN AND LEAVE TO REDUCE TO A THICK CONSISTENCY THEN LEAVE TO COOL SLIGHTLY (20 MINS)
*BRUSH THE DUCK GENEROUSLY AND EVENLY WITH THE GLAZE AND ROAST IN THE OVEN AT 210°C (7 MINS)
*TURN THE DUCK AND ROAST AGAIN (7 MINS)
*TURN AGAIN AND ROAST (3 MINS)
*REMOVE THE DUCK FROM THE OVEN AND LEAVE TO REST (25 MINS)
*RETURN THE DUCK TO THE OVEN TO REHEAT JUST BEFORE SERVING (3 MINS)
*BRUSH WITH A LITTLE MORE GLAZE AND SPRINKLE WITH THE MUSTARD SEEDS, SESAME SEEDS AND THYME LEAVES (1 MIN)
RED WINE SAUCE
*TAKE THE SUGAR TO A LIGHT CARAMEL THEN ADD THE SHALLOTS, GARLIC, THYME AND MUSTARD SEEDS AND SWEAT DOWN UNTIL SOFT AND LIGHTLY GOLDEN (8 MINS)
*ADD THE RED WINE VINEGAR AND REDUCE TO A THICK SYRUP (20 MINS)
*ADD THE RED WINE AND REDUCE AGAIN UNTIL LIKE A SYRUP (20 MINS)
*ADD THE MEAT STOCK AND REDUCE TO THE RIGHT CONSISTENCY (20 MINS)
POOR MAN’S GOOSE SAUSAGE
*MIX THE HOGS PUDDING MIX, CHOPPED LIVERS, CHOPPED SHALLOTS, HERBS, AND PISTACHIOS TOGETHER THOROUGHLY (3 MINS)
*TIGHTLY ROLL THE SAUSAGE MIX IN CLINGFILM INTO A BALLONTINE (2 MINS)
*STEAM THE SAUSAGES AT 90°C UNTIL COOKED THROUGH (30 MINS)
*LEAVE TO COOL DOWN (15 MINS)
*CUT INTO SLICES (1 MIN)
*GENTLY PAN FRY ON ONE SIDE TO A LIGHT GOLDEN COLOUR (3 MINS)
GLAZED CARROTS
SOFT AND THE LIQUID HAS MADE A THICK SYRUP (30 MINS)
*BEFORE SERVING SPRINKLE WITH SEA SALT AND CHOPPED PARSLEY (1 MIN)
CARROT PUREE
*THINLY SLICE THE CARROTS AND SEASON WITH THE RAS EL HANOUT (2 MINS)
*SWEAT IN A PAN UNTIL THE CARROTS START TO BECOME TRANSLUCENT THEN ADD THE STOCK AND BUTTER (4 MINS)
*SIMMER UNTIL THE STOCK HAS REDUCED AND THE CARROTS ARE COMPLETELY SOFT (15 MINS)
*BLEND UNTIL SMOOTH (5 MINS)
DUCK FAT CROQUETTES
*PEEL, CHOP AND BOIL THE POTATOES TO MAKE MASH (15 MINS)
*PASS THROUGH A DRUM SIEVE (2 MINS)
*MIX IN THE DUCK FAT, GRATED CHEESE, NUTMEG AND CHOPPED PARSLEY (2 MINS)
*LEAVE TO COOL DOWN IN FRIDGE (10 MINS)
*ROLL INTO BALLS AND PANE IN FLOUR EGG AND BREADCRUMBS (5 MINS)
*DEEP FRY UNTIL GOLDEN AND CRISPY (4 MINS)
PLATING
*PLACE TWO SLICES OF THE PAN FRIED SAUSAGE ON A PLATE
*PLACE THE SEASONED GLAZED CARROT NEXT TO THE SAUSAGE
*NEXT TO THIS SPOON ON SOME OF THE CARROT PUREE
*NEXT TO THIS PLACE ONE OF THE DUCK FAT CROQUETTES
*SERVE THE ROAST DUCK WHOLE ON A SEPARATE BOARD ALONG WITH A CARVING KNIFE AND FORK
*DECANT THE SAUCE INTO JUGS TO SERVE ON THE SIDE

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